No. 1 — Pink Himalayan Salt

Sublime Scones

For scones that wish to rise up tall, all that's required is your permission. To that end, some advice.

Cut your scones with a 5cm cookie cutter before baking; they'll stand up like monoliths. You may be a warm person, but you must be cold as ice to handle scones. Ergo, work the dough as little as you possibly can. Lemon juice startles and acidifies the milk for a better rise still. Preheat your baking tray for an unfair advantage. And one final wisdom: do not dilly dally. Once the dough is made, get it to the oven quicksmart.

Serves 8 | Takes 20 minutes

  • 350g self-raising flour, plus extra for dusting
  • 100g Sublime No. 1 Pink Himalayan Salt Butter, cubed and softened
  • 7g baking powder
  • 40g golden caster sugar
  • 175ml whole milk
  • 10g bourbon vanilla paste
  • 20ml lemon juice
  • 1 egg, beaten for glazing
  • Strawberry jam and clotted cream to serve
  1. Sift the flour and baking powder into a large bowl and add the butter
  2. Rub the mixture together until it resembles breadcrumbs, then stir in the sugar
  3. Warm the milk and vanilla paste together in a saucepan until finger warm, then add the lemon juice and leave to ponder life for 5 minutes
  4. Make a well in the centre of the flour mix, pour in the milk, and use a knife to combine the mixture until it forms a dough. It will start off fairly wet but persevere
  5. Lightly flour a work surface and your hands and tip the dough out, folding it over on itself four or five times before patting it out about 6cm thick
  6. Flour the cookie cutter and stamp out each scone
  7. Brush each scone with the beaten egg before placing directly on the hot baking tray
  8. Bake for 10-12 minutes until golden and magnificent
  9. Scones can be frozen once baked and cooled. To refresh, place in a 160˚C/310˚F/Gas Mark 2 oven for five minutes to warm through

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