Ingredients:

  • 2 cups (250g) All-Purpose Flour, plus extra for dusting
  • 1/4 cup (50g) Granulated Sugar
  • 1 tablespoon (12g) Baking Powder
  • 1/2 teaspoon (3g) Fine Sea Salt
  • 6 tablespoons (85g) Very Cold Unsalted Butter, cut into small cubes
  • 3/4 cup (180ml) Very Cold Whole Milk
  • 1 large Egg, lightly beaten (for brushing)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined.
  3. Add the very cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. Work quickly to keep the butter cold.
  4. Make a well in the centre of the mixture. Pour in almost all of the cold milk, reserving about 1 tablespoon. Use a fork to gently bring the dough together until it just starts to form a shaggy mass. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat or lightly knead 3 to 4 times until it just forms a cohesive mass. Avoid developing the gluten.
  6. Pat the dough out evenly to about 3/4-inch (2 cm) thickness. Dip your 2.5-inch round cutter in flour and press straight down vertically (do not twist) to cut out 8 rounds. Gently gather and re-roll scraps once, if necessary.
  7. Place the scones onto the prepared baking sheet, close together for soft sides, or spaced apart for crispier sides. Brush the tops lightly with the reserved beaten egg wash.
  8. Bake for 12 to 15 minutes, or until the scones have risen high and are beautifully golden brown on top.
  9. Transfer the scones to a wire rack and allow them to cool slightly before serving warm with clotted cream and jam.