Ingredients
2 tablespoons sugar
A pinch of salt
1/4 cup butter, chilled and cubed
2 cups self-raising flour
1/2 cup Ultramel custard
1/4 cup milk (plus extra for brushing)
1 teaspoon vanilla extract
Instructions
Preheat the Oven:
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Combine Dry Ingredients:
In a large mixing bowl, sift together the self-raising flour, sugar, and salt.
Incorporate Butter:
Add the chilled, cubed butter to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
Mix Wet Ingredients:
In a separate bowl, whisk together the Ultramel custard, milk, and vanilla extract.
Form the Dough:
Make a well in the center of the dry ingredients and pour in the custard mixture. Gently mix until a soft dough forms, being careful not to overwork it.
Knead and Shape:
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 2 cm thick.
Cut Out Scones:
Use a round cutter to cut out scones from the dough. Place them on the prepared baking sheet. Gather any remaining dough, gently knead, and cut out more scones.
Brush with Milk:
Brush the tops of the scones with a little extra milk for a golden finish.
Bake:
Bake the scones in the preheated oven for 12-15 minutes, or until they have risen and are golden brown.
Enjoy.