🥐 Classic Scones
Ingredients (Makes 8 scones)
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2 cups (250 g) all-purpose flour
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¼ cup (50 g) granulated sugar
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1 tbsp baking powder
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½ tsp salt
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½ cup (115 g) cold unsalted butter, cubed
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2/3 cup (160 ml) milk (or cream for richer scones)
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1 large egg
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1 tsp vanilla extract (optional)
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Optional add-ins: raisins, currants, chocolate chips, blueberries
For brushing:
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1 egg, beaten with 1 tbsp milk (for a golden top)
👩🍳 Instructions
1. Preheat oven
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Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
2. Mix dry ingredients
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In a large bowl, combine flour, sugar, baking powder, and salt.
3. Cut in butter
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Add cold cubed butter to the dry ingredients.
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Use a pastry cutter, two knives, or your fingertips to cut butter into the flour until the mixture looks like coarse crumbs.
4. Add wet ingredients
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In a small bowl, whisk together milk, egg, and vanilla.
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Pour into dry ingredients and gently mix until a soft dough forms.
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If using add-ins (fruit or chocolate), fold them in carefully.
5. Shape the scones
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Turn the dough onto a floured surface and gently pat into a 1-inch thick circle.
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Cut into 8 wedges or use a round cookie cutter for round scones.
6. Brush and bake
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Place scones on the baking sheet.
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Brush tops with egg wash for a golden finish.
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Bake 15–20 minutes, until lightly golden and cooked through.
7. Serve
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Cool slightly on a wire rack.
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Serve warm with butter, jam, or clotted cream.
💡 Tips & Variations
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For tender scones: Handle the dough gently; don’t overmix.
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Savory version: Replace sugar with 1 tsp salt, add herbs (like chives or thyme) and shredded cheese.
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Flavor twists: Lemon zest, cinnamon, or vanilla can add depth.
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Storage: Best eaten fresh, but store in an airtight container for 1–2 days or freeze before baking.
If you want, I can give you a quick 5-ingredient scone recipe that skips eggs and milk — perfect when you’re in a hurry!
