Basic British Scone Recipe

Yield about 8 scones
Prep time: 30 min (when a food processor is used)
Baking time: 12-15 min

Ingredients

• 2 cups flour, cake flour preferably (250g)
• 1 tablespoon granulated sugar (15g)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold, cubed (56g)
• 2/3 cup whole milk (160ml)
• 1 egg
• Additional 1 egg, beaten, for egg wash
• 2 tablespoons cranberries or raisins, optional

Directions

Preheat the oven at 390 degrees F (200 C).

 In a bowl add in 2 cups of flour, 1 tablespoon of sugar, 4 teaspoons of baking powder, and half teaspoons of salt and whisk until combined.

Add cold butter and cut butter into flour with fingers. In French it’s sablage. Or you can use a pastry blender. Today I am using a food processor. I will pulse until fine sands.

Transfer into a bowl.

Crack an egg into a bowl and beat lightly. Make a well in the center of the butter-flour mixture. Add in milk and egg mixture. Fold just until moistened.

Today I am adding 2 tablespoons of cranberries and stir until just combined.

Flour generously the work surface.

Turn the batter on to work surface. Patt out to a round 1 inch thick.

Then stamp out rounds with a pastry ring and place on a baking sheet.

Brush the tops of the scones with egg wash. To make basic egg wash, crack an egg and beat lightly.

Bake for 12-15 minutes, or until well-risen and golden brown.