I’ve tried to make scones before multiple times but I think that the recipes kept failing because of the high altitude here. I can’t remember where I got this recipe from unfortunately so I can’t give it the proper credit it deserves but these come out light and buttery and they also freeze really well.
The recipe required the use of a food processor to cut the butter into the dry ingredients until you get a grainy sand-like texture.
Simple British Scones
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 6 tbsp unsalted butter at room temperature
- 2/3 cup whole milk
- 2 large eggs
- Preheat the oven to 425 degrees F.
- In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.
- Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.
- In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.
- Stir to combine with a spatula, until a rough dough forms.
- Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
- Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.
- Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash.
- Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms.