Classic English Scones

Ingredients #

Instructions #

Preheat the oven to 425 degrees F.

Build the dough: In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine. Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it.

Add wet ingredients: Transfer to a large mixing bowl. In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients. Stir to combine with a spatula, until a rough dough forms.

Form the dough and cut the scones: Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high. Roll the dough about an inch thick and use a 2.5 inch cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.

Bake: Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash. Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms.

Notes #

Storage: An airtight container at room temperature for up to 3 days. But they never last that long.

Variations: Hold the currents if you don’t like the dried fruit taste.

Tips: If your baking powder is older than 6 months, ditch it and buy new. It’ll affect the rise.