The Best Homemade Scones Recipe for Afternoon Tea

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Ensure butter and buttermilk are thoroughly chilled.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
3. Add the cold, cubed butter to the dry mix. Use a pastry blender or your fingertips to quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Work quickly to keep the butter cold.
4. Create a well in the centre and pour in the cold buttermilk all at once. Use a fork to quickly bring the mixture together until just combined into a shaggy dough. Do not overmix.
5. Turn the dough out onto a lightly floured surface. Gently pat or press the dough together (avoid heavy kneading). Fold the dough over itself 2-3 times to create layers.
6. Pat the dough to about ¾-inch thickness. Use a 2-inch round cutter to push straight down through the dough; lift straight up without twisting. Place the rounds onto the prepared baking sheet, leaving a slight gap.
7. Place the cut scones in the freezer for 10 minutes to chill again while the oven finishes heating.
8. Brush the tops (and only the tops) lightly with the mixture of the beaten egg and milk/cream wash.
9. Bake for 12–15 minutes, or until puffed up high and golden brown on top.
10. Transfer to a wire rack to cool slightly before serving warm with clotted cream and jam.