Classic British Scones

Ingredients

All-purpose flour

2 cups, plus extra for dusting

Baking powder

1 tablespoon

Salt

1/2 teaspoon

Unsalted butter

1/2 cup (cold, cubed)

Granulated sugar

1/4 cup

Milk

3/4 cup (whole milk preferred)

Egg

1 (beaten, for egg wash)

Vanilla extract

1 teaspoon

Jam or clotted cream

for serving

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Stir in the granulated sugar, ensuring it is evenly distributed throughout the mixture.
5. In a separate bowl, whisk together the milk, beaten egg, and vanilla extract until well combined.
6. Pour the milk mixture into the flour mixture. Stir gently with a fork until just combined; be careful not to overmix.
7. Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it just comes together.
8. Pat the dough into a 1-inch thick circle. Use a round biscuit cutter to cut out scones, placing them on the prepared baking sheet.
9. Brush the tops of the scones with the remaining beaten egg to achieve a beautiful golden color.
10. Bake for 12-15 minutes, or until the scones are golden brown and have risen beautifully.
11. Remove from the oven and let cool slightly before serving warm with jam or clotted cream.