Mandys sweet scones/biscuits. Biscuits and scones might look a lot alike — tall, flaky, golden brown. They're both made from a blend of flour, a leavening agent, fat, and a liquid. And they're frequently eaten at the same time of day, as a breakfast or brunch treat best served with some arrangement of jam, butter, or cream. Lu Ann, it is interesting how two things with nearly identical ingredients can be so different. Put the scones on the baking sheet.

Gather the dough trimmings, lightly knead and cut out the last scone. Brush each scone with extra beaten egg (egg-wash). Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. You can cook Mandys sweet scones/biscuits using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mandys sweet scones/biscuits

It's 350 grams of self raising flour.
You need 1/4 tsp of baking powder.
Prepare 85 grams of cold cubed butter.
You need 3 tbsp of caster sugar.
Prepare 175 ml of milk.
You need 1 tsp of vanilla extract.
It's 1 of egg beaten to glaze.
Prepare as needed of flour for roll dough.

This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits. We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. Both scones and biscuits can be sweet, both can be savory, but only scones have egg.

Mandys sweet scones/biscuits instructions

Heat oven to 200C/400F..
Put flour, baking powder and cold butter into bowl, gradually mix until it resembles breadcrumbs.
Stir in sugar, make a well in the dry ingredients then add milk and vanilla and mix well until formed into a dough balls..
Put flour on a clean work surface and roll out dough to around 4cm thick, using a 5cm cookie cutter cut out a many scones as u can, with the remaining dough reform and continue to make scones until all the dough is used..
Place on a baking tray and glaze the top with beaten egg and bake for 10 minutes and enjoy with cream jam or just butter and a cup of tea/coffee.
Another version add one cup of dried raisin to make them into fruit scones.

As soon as you add egg into a biscuit, it's become a scone! You will find that the egg makes the baked scone richer and denser than a biscuit, the two are completely different in texture once you add in the egg. I like Nutritionist's recipes and tried them out, and was able to make. A drizzle of this super-quick glaze makes sweet scones more special. Adjust consistency with a little more sugar or liquid, as desired.