Ingredients:
2 1⁄2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
2 tablespoons granulated sugar
1 vanilla bean, seeds scraped out
1 egg, lightly beaten
3⁄4 cup cold whole milk
1⁄2 cup cold butter, cubed
1 tablespoon coconut oil
2 tablespoons demerara sugar
Instructions:
Preheat the oven to 390oF.
Line a rimmed baking sheet with parchment paper.
In a large bowl whisk together the flour, granulated sugar, baking powder and vanilla seeds.
Add a beaten egg and half of the milk to make dough. Use a fork or your hands to combine and lightly mix. The mixture will start to look sandy.
Add the remaining half of reserved milk, 2 tablespoons at a time, together with butter cubes.
Combine with your hands, until a dough ball forms.
Turn the dough out onto a floured work surface and pat it into a rough 3⁄4-inch-thick circle.
Use a 2-inch biscuit cutter to cut the dough into rounds.
Transfer scones to the prepared baking sheet.
Brush the tops with coconut oil and sprinkle tops generously with demerara sugar.
Bake until scones are golden brown, 15-18 minutes.
Cool on a wire rack.
Serve with jam and butter.
Precious Tip:
Don’t over mix the dough. Combine wet and dry ingredients only until a lumpy
dough forms. Kneading leads to tough scones, avoid it.