Traditional scones (plain or fruity)

Hello everyone, I hope you all are safe and sane! I am visiting my family in Greece. My mum is obsessed with british traditional scones so she requested me to make some for her.  This is the best treat for any time really. There is no afternoon tea without scones, is it? I also tried to make clotted cream as it’s almost impossible to find it in north Greece. Clotted cream didn’t come as perfect as I wanted so I will give it a try again to make it perfect so I can share it with you, until then enjoy my favorite scone recipe plain or fruity! I also wanted to ask you do you prefer cream first or jam? Xx 

Ingredients:

3 cups Self raising floor (390 gr)

1/2 tsp salt

1 tsp baking powder

2 tbsp caster sugar

1/2 cup cold unsalted butter into cubes (100 gr)

1 cup warm milk (200 ml.)

1 tsp vanilla extract

2/3 cupsultanas & raisins (100 gr) (optional)

1 beaten egg for egg wash

Instructions:

• Preheat the oven to 220ºC. Place the flour into a bowl, add salt, baking powder, sugar and mix. Add the butter, then lightly rub in with fingertips until mixture looks like breadcrumbs. 
• Make a well in the centre of the crumble and add the warm milk and the vanilla extract.  As the dough forms, bring it together with your hands, it should be soft. At this stage you can add the raisins/sultanas in the dough and mix them a bit.   
• Lightly flour a clean worksurface and a rolling pin. Gently roll out the dough to 2.5-3cm thick. Dip a round cutter in flour. Cut out each scone by placing the cutter on the dough and giving it a quick push down-wards. Don't twist the cutter! Just lift it and ease the dough out. You'll get five or six scones out of the round. Gather the trimmings, re-roll to the same thickness and cut more, repeating until you have a total of eight.
• Line a baking tray with baking paper and arrange the scones on it. Lightly brush each one with beaten egg. Bake in the middle shelf of the oven for 15 -20min, or until well risen and golden (If the bottom is golden must be done). Transfer scones to a cooling rack to cool for 5min or until just warm. Slice them in half and serve with clotted cream and jam of your choice.