Ingredients:
- 2 cups (250g) all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) cold unsalted butter, cut into small cubes
- 2/3 cup (160ml) heavy cream (or whole milk for a lighter version)
- 1 large egg
- 1 tablespoon milk or cream, for brushing the tops
Instructions:
- Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the butter: Add the cold butter cubes to the dry ingredients. Using a pastry cutter, your fingertips, or two forks, work the butter in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Add wet ingredients: In a separate small bowl, lightly whisk together the heavy cream and the egg. Create a well in the center of the dry ingredients, then pour in the wet mixture.
- Make the dough: Use a fork or spatula to gently mix the ingredients until a sticky dough forms. Be careful not to overmix – the dough should just barely come together.
- Shape the scones: Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 1-inch thick rectangle. Use a 2-inch round cookie cutter to cut out circles.
- Re-roll and cut: Gather the dough scraps, press together lightly (don’t knead or twist), and repeat the shaping process until you’ve used as much of the dough as possible.
- Glaze and bake: Place the scones on the prepared baking sheet, leaving an inch or two between them. Brush the tops with milk or cream. Bake for 12-15 minutes, or until they are puffed up and golden brown.
- Cool and enjoy: Let the scones cool slightly on the baking sheet before transferring them to a wire rack to finish cooling. Enjoy warm with butter, jam, and clotted cream, if desired.
Tips for extra fluffy scones:
- Cold ingredients: Keeping the butter and cream cold helps the scones rise and become flaky.
- Minimize handling: Overworking the dough can toughen the scones. Handle it as little as possible.
- Cream vs. Milk: Use heavy cream for the richest flavor and texture. Milk is a good alternative.
- Add-ins: If you’d like, try incorporating mix-ins like dried fruit, chopped nuts, or chocolate chips after combining the wet and dry ingredients.
