Classic scone - Recipe | Folláin

Ingredients

• 350g of self-raising flour
• 1 tsp of baking powder
• ¼ tsp of fine sea salt
• 80g of cold unsalted butter, cubed
• 50g of caster sugar
• 175ml of cold buttermilk
• 1 tsp of vanilla extract
• 1 egg, of beaten (for egg wash)
• For the Sugar Crisp Glaze: of
• 2 tbsp of Folláin Apricot Jam
• ½ tbsp of warm water
• 1 tsp of caster sugar