Thunder & Lightning Saffron Scones

INGREDIENTS (Makes 10)

◆ 175ml milk ◆ Pinch of saffron strands

◆ 1tsp vanilla extract

◆ 350g self-raising flour

◆ Pinch of salt

◆ 1tsp baking powder

◆ 85g butter

◆ 45g caster sugar

◆ 2tsp lemon juice

◆ 1 egg, beaten with

1tbsp water, to glaze

◆ Rodda’s Cornish Clotted Cream and golden syrup, to serve

1 Preheat the oven to 210°C, fan oven 190°C, Gas Mark 7. Put a baking sheet in the oven to preheat. 2 Heat the milk until lukewarm, then add the saffron strands and vanilla. Leave to soak for 10min. Meanwhile, sift the flour, salt and baking powder into a large mixing bowl. Add the butter and rub in with your fingertips until the mixture looks like fine crumbs. Stir in the caster sugar. 3 Strain the milk to remove the saffron, then add the lemon juice. Immediately stir this liquid into the rubbed-in mixture with a round-bladed knife, then draw the dough together with your hands. Don’t worry if it seems a little soft. 4 Turn the dough out onto a floured worktop and knead lightly for a few moments. Use a floured rolling pin to roll out to about 4cm thick Cut into rounds with a 6cm cutter, re-rolling the trimmings. Avoid twisting the cutter – the scones will rise better. 5 Place the scones onto the hot baking sheet and quickly brush the tops with the beaten egg mixture. Bake for 12-15min until risen and golden brown. Ser ve while warm with clotted cream and golden syrup.