- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 2/3 cup (160ml) whole milk or heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the milk, egg, and vanilla extract. Pour this mixture into the flour mixture and stir until just combined.
- Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together. Pat the dough into a 1 inch thick round. Cut the round into 8 wedges and place them on the prepared baking sheet.
- Brush the tops of the scones with the beaten egg mixed with a tablespoon of milk or cream.
- Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool slightly on a wire rack before serving. They are best enjoyed warm, with clotted cream and jam, or simply with butter.
Recipe courtesy of Pam Anderson