Nowhere in the US can you find a perfect scone… I have looked high and low, for years and every time they are either too soft or just hard bricks with no flavor, so after a long time looking I finally found a recipe that works and then of course I changed it so that it would be the perfect British Scone. I make these all the time and I love them!
2 cups flour
1 1/2 teaspoons baking powder
2 1/2 teaspoons sugar
1/2 teaspoon sea salt (course is better)
4 1/2 tablespoons very cold unsalted butter
2/3 cup milk
1 egg yolk whisked with 1 tablespoon milk.
Pre-heat oven to 425 degrees. Line a large baking sheet with parchment paper, set aside.
Mix the flour, baking powder, sugar and salt, cut butter into little cubes and drop a few pieces into the flour mixture rubbing the butter into flour, add more until the entire bowl looks like cornmeal. If you are taking a while to crumble the butter, put it back in the fridge until you need it all, you have to use very cold butter or the texture will be wrong for the scones. Once you have a crumbly flour, add 2/3 cup milk and mix until just enough to bind the wet and dry ingredients.
Pour out onto a floured surface and kneed 3 or 4 times, then pat the dough into a 1 inch thick round and use a 2 inch round pastry cutter or a glass to cut out the scones, you should get between 8 – 12 depending on the size you make them. With the left over dough gently mold back into a ball, flatten and repeat.
Brush the scones with the egg yolk and milk mixture covering the entire tops, this helps with even browning of the scones.
Bake for 13 mins, bake for 1-2 minutes longer if the scones aren’t golden brown on top. Remove and cool on a cooling rack.
To top the scones you can eat plain with a light butter spread or add strawberry jam and whipped cream (which is my favorite)
If you want to jazz up the scones you can add raisins 1/4 cup to the dough when you add the milk and mix them in.