Scones

Heat the oven to 220 C and line a sheet pan with baking paper. Mix all purpose flour, baking powder and salt, then rub in butter with your fingertips until it looks like fine breadcrumbs. Stir in sugar.

Make a well, pour in milk and vanilla extract and cut it through with a knife until it just comes together into a soft, slightly sticky dough. Do not knead.

Tip scone dough onto a floured counter, fold it over 2 or 3 times until smoother and pat to 4 cm thick. Stamp out rounds with a floured 6 cm cutter, pressing straight down without twisting. Re-pat the scraps once.

Set cut scones on the pan, brush the tops with egg and bake until risen and golden.

Cool baked scones on a rack for a few minutes and serve warm with jam and clotted cream.