250 g (1 2/3 cup) self raising flour
30 g butter
Pinch of salt
2 tablespoons sugar, plus extra for sprinkling
125 ml (1/2 cup) milk, plus extra, for brushing
Seeds of one Vanilla bean
1/2 cup strawberry conserve
125 ml (1/2)cup cream, lightly whipped

Preheat oven to 200 degrees celcius. Line bkaing tray with baking paper.

Place flour, butter, salt and sugar in a food processor and process until mixture resembles bread crumbs. Add milk and vanilla bean seeds, and pulse until mixture forms a soft dough.

Remove dough and knead together quickly. Roll out dough to a thickness of 3 cm. Using a 5 cm round pastry cutter, cut dough into rounds.

Place on prepared tray. Brush tops with a little extra milk and sprinkle with extra sugar.

Bake in oven for 12 minutes, or until scones have risen and tops are golden. Serve warm or cold, with jam and cream.

Makes - 12 Preperation time - 20 minutes Cooking time - 12 mintues

Submitted by: Emerald