These unassuming baked goods, with their golden crusts and soft, crumbly interiors, hold a special place in British culinary tradition. More than just a simple pastry, scones are a symbol of warmth, comfort, and the cherished ritual of tea time.
INGREDIENTS
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 tablespoons white sugar (plus extra for topping)
- ½ teaspoon sea salt
- 6 tablespoons cold butter
- ⅔ cup milk (I use 2%)
- 1 egg
INSTRUCTIONS
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a mixing bowl, sift together the flour, baking powder, salt, and sugar.
- Cut in the cold butter using your fingertips until the mixture resembles breadcrumbs. Gently toss to keep it light and airy—avoid overworking the dough.
- In a measuring cup, whisk together the milk and egg. Reserve 2 tablespoons for brushing later and pour the rest into the dry ingredients.
- Use a spatula to fold the mixture together until a dough begins to form. Transfer to a well-floured surface. With well-floured hands, gently shape the dough into a smooth ball without kneading. Pat it down evenly to about 1.5 inches thick. If the dough is sticky, sprinkle the top with a little flour.
- Dip a scone cutter into flour and cut into the dough in a single swift motion—avoid twisting the cutter. Place the cut scones onto the lined baking sheet. If floured properly, they should release easily from the cutter.
- Brush the tops of the scones with the reserved egg-milk mixture, ensuring not to let it drip down the sides.
- Sprinkle with sugar and bake for about 15 minutes, or until golden brown. Transfer to a wire rack to cool slightly.
- Serve warm with cream, jam, and tea!
NOTES
- Feel free to add dried fruit for variation, though I prefer classic plain scones.
- This recipe makes 8-12 scones, depending on the cutter size and dough thickness.
