800g (5½ cups) self-raising flour
1/2 teaspoon baking powder
pinch of salt
170g (¾ cup) unsalted butter, chopped and chilled
150g (¾ cup) castor sugar
zest of 1 lemon
1 tablespoon vanilla essence
extra milk for glazing
Preheat the oven to 180° C. Line a large baking tray with greaseproof paper.
Sift together flour and baking powder, then add salt. Using fingertips rub in chilled butter.
Add sugar and lemon zest and rub further until mixture resembles bread crumbs.
Then make a well in the centre of the flour mixture and slowly pour in the milk with the vanilla.
Working quickly, take the flour into the centre using a fork to make a soft dough. Form into a soft ball with floured hands.
Turn out the dough onto a floured board. Give it a few turns and gently roll out with a floured rolling pin to a 2½ cm thickness.
Cut into rounds with a 5 cm scone cutter making sure not to twist the cutter.
Place scones on the prepared tray approximately 2½ cm apart and brush with milk to glaze.
Bake for 15-18 minutes or until golden. Then turn out onto a wire rack to cool slightly.
Serve with your favourite jam or conserve and cup of tea.
The secret to The Victoria Room's famous scone recipe is to place the lemon zest in with the sugar.
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