1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Cut in the Butter:
- Add the cold, cubed butter to the flour mixture.
- Using a pastry cutter, two knives, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should still be in small pieces, which will create a flaky texture in the baked scones.
4. Add the Liquid Ingredients:
- In a small bowl, whisk together the milk and vanilla extract (if using).
- Make a well in the center of the dry mixture and pour in the milk mixture.
- Stir gently with a fork or a spatula until the dough begins to come together. Be careful not to overmix—the dough should be slightly sticky but still crumbly.
- If you’re adding dried fruit or other mix-ins, fold them into the dough now.
5. Shape the Dough:
- Turn the dough out onto a lightly floured surface.
- Gently pat the dough into a round shape, about 3/4-inch (2 cm) thick.
- Using a floured round cutter (about 2 inches in diameter), cut out scones by pressing straight down. Don’t twist the cutter, as this can prevent the scones from rising properly.
- Gather any scraps of dough and reshape to cut out more scones.
6. Prepare for Baking:
- Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
- In a small bowl, whisk the egg with a tablespoon of milk to create an egg wash.
- Brush the tops of the scones with the egg wash to give them a shiny, golden finish.
7. Bake the Scones:
- Bake the scones in the preheated oven for 12-15 minutes, or until they are golden brown and risen.
- Remove from the oven and allow them to cool slightly on a wire rack.
8. Serve:
- Serve the scones warm with clotted cream, butter, and your favorite jam. They’re best enjoyed fresh, but can also be stored in an airtight container for a couple of days.
Tips for Perfection
- Cold Butter: Keeping the butter cold is key to making flaky scones. If the butter begins to soften while you’re working with it, pop the dough in the fridge for a few minutes.
- Do Not Overwork the Dough: Handling the dough too much can make the scones tough. Mix just until the dough comes together.
- Egg Wash: Brushing the tops with egg wash gives the scones a beautiful golden color. You can also sprinkle a little sugar on top for extra sweetness.
Conclusion
Classic scones are a simple yet elegant treat that can elevate any tea-time or breakfast spread. Their delicate crumb and buttery flavor make them versatile enough to pair with sweet or savory toppings. Whether you enjoy them with clotted cream and jam or a drizzle of honey, these scones are sure to impress. So, brew a pot of tea, whip up a batch of scones, and enjoy a moment of simple indulgence.
Feel free to customize this recipe with your favorite add-ins like dried fruits, nuts, or spices. Happy baking!