Description
These are the kind of scones you throw together when you want something warm and comforting without fuss. They come out light, just a little sweet, and perfect with butter or jam straight from the oven.
Ingredients
Units
Scale
- 2 cups flour (all-purpose works best here)
- 1/2 tsp salt (or just a pinch if you prefer)
- 4 tsp baking powder
- 4 Tbsp cold butter
- 2 Tbsp sugar
- 1/2 cup milk
- 1 egg, beaten (use 3/4 in dough, rest for brushing)
Instructions
- Preheat your oven to 475⁰F (240⁰C).
- Line a baking sheet or lightly flour it so nothing sticks.
- In a bowl, mix 2 cups of flour, ½ tsp salt, 4 tsp baking powder, and 2 Tbsp sugar.
- Add 4 Tbsp cold butter and rub it in with your fingertips until it looks like fine crumbs. Don’t overwork it; a few little butter bits are actually nice.
- In a small bowl, mix ½ cup milk with about ¾ of the beaten egg.
- Pour this into the dry ingredients and gently bring it together into a soft dough. If it feels a bit dry, add a splash more milk, just enough, so it holds.
- Turn the dough onto a lightly floured surface and gently pat or roll it to about ¾ to 1 inch thick.
- Try not to press too hard, or the scones can get dense.
- Cut into rounds using a cutter or even a glass. You decide the size, but I prefer them smaller, as they bake more evenly that way.
- Place on your baking sheet and brush the tops with the remaining beaten egg.
- Bake for 8 to 12 minutes, depending on size, until risen and lightly golden on top.
- Let them cool just slightly, then serve warm. They’re best the same day.
Notes
Prepared, tried, and tested by Joyce
