Classic British Scones

Instructions

1. Step 1

   Heat the oven to 220°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Combine the flour, baking powder, sugar, and salt in a large mixing bowl.

   Ingredients used: 300.0 gr All-Purpose Flour, 16.0 gr Baking Powder, 3.0 gr Fine Salt, 38.0 gr Granulated Sugar

   Cookware: mixing bowl

3. Step 3

   Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.

   Ingredients used: 85.0 gr Unsalted Butter

   Cookware: mixing bowl

4. Step 4

   Add ¾ cup (165 ml) of the milk and stir just until a shaggy dough forms.

   Ingredients used: 165.0 ml Whole Milk

   Cookware: mixing bowl

5. Step 5

   Turn the dough onto the lined baking sheet, fold it over itself two or three times, and pat it into a round about 2.5 cm thick.

   Cookware: baking sheet, parchment paper

6. Step 6

   Cut out 8 rounds with a 5 cm round cutter, gently pressing the scraps together once as needed. Arrange the rounds about 3 cm apart.

   Cookware: 10 cm round cutter, baking sheet, parchment paper

7. Step 7

   Brush the tops with the remaining 1 tbsp (15 ml) milk.

   Ingredients used: 15.0 ml Whole Milk

   Cookware: baking sheet, pastry brush

8. Step 8

   Bake at 220°C for 12–15 minutes, until well risen and golden on top.

   Timer: 12 min (fixed)

   Cookware: baking sheet

9. Step 9

   Transfer the scones to a wire rack and cool for at least 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: wire rack