Classic English Scones and Jam
Preheat the oven to 220°C (200° fan) 425°F gas 7. Grease a large baking tray.
Put the flour, salt and baking powder into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
Add the milk and vanilla and mix to a soft dough. Turn out onto a lightly floured surface and knead lightly until smooth. If the dough is too wet, add a little more flour.
Pat into a round about 4 cm | 1 3/4" thick. Cut out 4 rounds with a 5 cm | 2" cutter. Lightly knead the trimmings and pat out as before. Cut out another 4 rounds.
Place on the baking tray and brush the tops with beaten egg. Bake for 10-12 minutes, until risen and golden. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.
Serve the scones split open with jam and cream.