Ingredients:

  • 2 cups (250g) All-Purpose Flour, level scoops
  • 2 tablespoons (25g) Granulated Sugar
  • 4 teaspoons (16g) Baking Powder
  • 1/2 teaspoon (3g) Salt
  • 6 tablespoons (85g) Unsalted Butter, chilled and cubed
  • 3/4 cup (180ml) Ice Cold Whole Milk

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
  3. Add the chilled, cubed butter. Using a pastry blender or your fingertips, quickly work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized lumps remaining.
  4. Create a well in the centre and pour in the ice-cold milk all at once. Use a knife or spatula to gently bring the mixture together until just combined into a shaggy dough. Do not overmix.
  5. Turn the dough onto a lightly floured surface. Gently pat or lightly knead 4–5 times only—just enough to form a cohesive mass.
  6. Pat or roll the dough out to about 3/4-inch (2cm) thickness. Dip a 2-inch round cutter in flour, then press straight down through the dough without twisting. Place the cut rounds onto the prepared baking sheet.
  7. Brush the tops lightly with a small amount of milk or an optional egg wash.
  8. Bake for 12–15 minutes, or until beautifully risen and golden brown on top.
  9. Transfer scones to a wire rack to cool slightly before serving warm with jam and clotted cream.