English-style Scones
A quick recipe for scrumptious light and fluffy scones.
Servings: 15 scones
Ingredients
- 2 cups all purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- scant ¼ cup granulated sugar
- 6 tablespoons unsalted butter at room temperature, cubed
- ⅔ cup 2% or whole milk
- 1 egg
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a food processor, pulse the flour, baking powder, salt, and sugar to combine.
- Add the butter and pulse until the butter is completely distributed. There should not be any chunks of butter and the mixture should resemble sand. Transfer to a large mixing bowl.
- In a small bowl or measuring cup, whisk the milk and egg. Save roughly 2 tablespoons of the egg mixture for an egg wash. Pour the rest of the liquid into the dry ingredients.
- Stir to combine with a spatula until rough dough forms.
- Transfer to a lightly floured surface and knead about 10 times until the dough comes together in a smooth ball. Take care to not over knead the dough which will result in tougher and flatter scones.
- Roll the dough about an inch thick and use a 2-2¼ inch cutter to cut out the scones. Reroll the scraps to repeat the process.
- Place the scones on the lined baking sheet about 2 inches apart and brush with reserved egg wash.
- Bake the scones for 12-14 minutes until golden brown. Remove from oven and let cool on baking sheet for 5 minutes before serving.
Notes
Store in an airtight container at room temperature for a few days or in the refrigerator for a couple of weeks. These will also freeze well for 3 months.
To reheat - Bake at 300°F for 5-10 minutes until warmed.