Ingredients:

  • 2 cups All-Purpose Flour (250 g), spooned and leveled
  • 1/4 cup Granulated Sugar (50 g)
  • 1 Tbsp + 1 tsp Baking Powder (20 g)
  • 1/2 tsp Fine Sea Salt (3 g)
  • 6 Tbsp Unsalted Butter, frozen or very cold, cubed (85 g)
  • 3/4 cup Cold Buttermilk (180 ml)
  • 1 Large Egg, cold, lightly beaten (50 g)
  • 1 Egg Yolk (reserved for glaze)
  • 1 Tbsp Whole Milk (15 ml, for glaze)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Ensure all liquid ingredients (buttermilk and egg) are straight from the fridge.
  2. Combine Dry Ingredients: In the large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Incorporate the Butter: Add the cold cubed butter to the dry ingredients. Use your fingertips, a pastry blender, or two knives to quickly ‘rub’ or cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized chunks remaining. (The residual chunks are key for flakiness.)
  4. Prepare the Wet Mix: Lightly beat the large egg. Reserve the yolk for the glaze and add the remaining white and the cold buttermilk to the butter-flour mixture.
  5. Form the Dough: Pour the cold buttermilk/egg mixture over the dry ingredients. Use a spatula or your hands to gently fold the mixture until it just comes together and no dry flour streaks remain. Stop immediately to avoid developing gluten.
  6. Pat and Fold: Lightly flour a work surface. Turn the dough out and gently pat it down, then fold it over itself 2-3 times (like folding a letter) to build layers. Pat the dough into a thick round or square, about 1 inch (2.5 cm) thick.
  7. Cut the Scones: Dip the 2.5-inch (6 cm) biscuit cutter in flour. Press the cutter straight down firmly—do not twist! Twisting seals the edges and prevents the scone from rising high. Place the cut rounds onto the prepared baking sheet, leaving about 1 inch (2.5 cm) space between them. Gather the scraps and gently pat/cut again for the final scones.
  8. Chill (Mandatory): Place the baking sheet with the cut scones into the freezer for 15–20 minutes. This sets the butter, ensuring maximum oven spring.
  9. Glaze and Bake: Whisk the reserved egg yolk with the whole milk for the glaze. Brush the tops of the chilled scones lightly with the glaze, avoiding letting it drip down the sides.
  10. Bake: Bake for 12–15 minutes, or until the tops are tall, deeply risen, and golden brown. Transfer the hot scones to a wire rack and serve warm, ideally with clotted cream and jam.