method
Preheat the oven to 220C/ 200 fan.
Add the flour to a food processor with the salt and baking powder. Pulse. Option to add to a mixing bowl and stir if not using a food processor.
Add the cold butter and pulse until it resembles a fine crumb. If you’re not using a food processor, grate the butter and rub between your finders until fine. Stir through the sugar and granola. Transfer to a mixing bowl (if you’ve been using a food processor.)
Add the milk to a mug and warm for 30 seconds so tepid in temperature, not hot. Add a squeeze of lemon and vanilla to create the buttermilk like tang reminiscent of traditional scones.
Add a non static baking tray to the oven. Grease lightly with butter or use a greaseproof sheet.
Add the liquid to the scones and stir to combine. Don’t over mix. The dough should be tacky.
Dust a little flour onto a clean work surface and oil your hands. Shape the dough into a 4 cm deep circle (folding over a couple of times so smooth) – you want it nice and thick for towering scones! Dip a 6.5 cm round cutter into flour and press into the dough to get 3 scones. Rework the dough until you have 6 – 7 scones in total.
Brush the top and sides of the scones with egg wash and place on the hot baking tray, spread apart so they have room to rise. Bake for 11 – 14 minutes until slightly golden. Do not overcook as the scones will firm up as they cool.
Place on a wire rack to cool and fill with clotted cream and jam. Option to use whipped cream or extra thick greek yoghurt if you prefer.
Option to freeze once cooked and cooled and reheat at 160C / 140 fan.
ingredients
350g pre-sifted self-raising flour, plus more for dusting
1 tsp baking powder
Good pinch of flaked sea salt
85g butter, cut into cubes
2 tbsp caster sugar, brown sugar or coconut sugar
3/4 cup (105g) dorset cereals Berry Granola
3/4 cup whole milk
1 tsp vanilla extract
Squeeze of lemon juice
1 egg, beaten (for the glaze)
To serve
Jam
Clotted cream
