Add the ● ingredients to a bowl. Mix them together lightly and then add the butter, cut into small cubes. Rub the mixture together with your fingertips until you get something that looks like panko.
Make a well in the center of the panko and pour in the milk and vegetable oil. Fold the wet ingredients in with a spatula.
Dust a work surface with flour and roll the dough out until just over 1 cm thick. Fold the dough in half and press it down gently. Then use some cutters to cut out some shapes.
Preheat the oven to 200°C.
Lightly brush the tops of the scones with milk and leave them to sit in a warm place for 15 minutes. Then bake in the oven for 15-20 minutes.
The scones in the recipe photo have been served with clotted cream and strawberry jam.
I'm also fond of adding tea leaves into the mixture at Step 2 (I recommend Earl Grey.)
These "Mixed Herbs & Seeds Scones", Recipe ID: 538042, go really well with cream cheese
"Cheddar, Dill & Red Onion Scones", Recipe ID: 2542410.
Story Behind this Recipe
I modified a scone recipe that I fond in an old English cookbook to use cake flour instead of whole wheat flour. I know it off by heart but thought I'd make a note anyway. (I combined this recipe with the old "Earl Grey Scones" recipe that I had already uploaded).
Due to using vegetable oil and allowing the dough to sit in a warm place, these scones have a moist, fluffy, and soft finish. Adjust the baking time depending on your type of oven. You can eat these the day after you've made them by either popping them in the toaster oven or heating them up for 10 seconds in the microwave.