Classic Buttery Scones

Ingredients

All-purpose flour

2 cups

Granulated sugar

1/4 cup

Baking powder

1 tablespoon

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, cold and cubed

Milk

1/2 cup

Egg

1, beaten (for egg wash)

Vanilla extract

1 teaspoon

Optional add-ins (chocolate chips, dried fruits, or nuts)

1/2 cup (if desired)

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, vanilla extract, and beaten egg.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. If desired, fold in any optional add-ins like chocolate chips, dried fruits, or nuts.
6. Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Be careful not to over-knead.
7. Shape the dough into a circle or rectangle, about 1-inch thick.
8. Using a sharp knife or a biscuit cutter, cut the dough into 8 equal-sized pieces.
9. Place the scones onto the prepared baking sheet, leaving some space between each scone.
10. Brush the tops of the scones with the beaten egg for a golden finish.
11. Bake for 12-15 minutes, or until the scones are golden brown on top.
12. Remove from the oven and let the scones cool on a wire rack before serving.