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Scones are ultimate comfort food and can be simply made using either soda bread or cake making self raising flour. Depending on whether they’re sweet or savoury. The addition of vanilla to sweet scones is excellent, and when combined with pear and almond, apple and cinnamon, plum and cardamon, or the ever popular white chocolate and raspberry, makes such a difference to the flavour.

If using soda bread self raising flour, options such as bacon and brie, Irish herbs and cheddar or goats cheese, thyme and spring onion are great.

This recipe for vanilla scones is so good with homemade raspberry, strawberry, rhubarb or plum jam and piped cream on top.

Ingredients

350g/12oz soda bread or self raising cake flour

50g/2oz butter

25g/1oz caster sugar

½ tsp vanilla essence

175ml/6floz buttermilk

To decorate

125ml/ 4 floz whipped cream freezer raspberry jam

Method

1. Sieve the flour into a bowl. Add the butter. Cut through and rub in for 1 minute. Add the sugar, vanilla essence and milk. Mix to a firm but soft dough.

2. Transfer the dough to a lightly flavoured surface, knead and gently roll out to a thickness of 2 ½ cm/1 inch and cut out with either a plain or a fluted cutter

3. Place the scones on a floured baking sheet and bake in a preheated oven at 200ºC/ gas mark 6 for 12-15 minutes or until the scones are golden brown on top.

Makes 10-12 scones