Ingredients
• 2 cups flour
• 40g sugar
• 3 tsp baking powder
• Pinch salt
• 1 cup milk
• 180g butter, melted
• 1 egg
• 1 tsp vanilla
• 1 egg, for egg wash
• Pinch salt for serving
• 1 cup cream
• Butter, softened
• Raspberry jam
Instructions
• In an electric mixer combine the flour, sugar, baking powder and salt into a bowl.
• Mix in the milk, butter, egg and vanilla until it forms a sticky wet batter.
• Spoon into greased muffin trays and brush with milk. Bake at 180’ from 15 minutes.
• Allow scones to cool on a wire rack. Make about 12 medium sized scones.
• To serve: cut the scone in half, smear with butter, a spoonful of jam and dollop of whipped cream. Serve immediately.