Small warning, these always come out light, airy, and great. This recipe was adapted from the BBC. The instructions seem like a lot, but I promise you it is quick to whip up, quick to cook, and quicker to eat! I have a variation with citrus, and a glaze that I will unleash in a bit. (I have forgotten how I made the glaze in the past, so…). Let me know how it goes if you make them!
- 2 2/3 cup self-raising flour, plus more for dusting *(note in case you don’t have access to self raising flour)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 6 tablespoon cold salted butter, cut into cubes
- 3 tablespoons sugar
- 3/4 cup milk, warmed – you’ll see note below
- 1 teaspoon vanilla
- squeeze of lemon juice (feel free to use a generous squeeze from a bottle or a quarter of a lemon)
- 1 egg, beaten, for the egg wash
What to do:
Preheat oven to 425 degrees. Line a baking sheet with parchment or a silicone mat if you have one. This will make around 5-7 scones depending on how big your cutter is.
In a large bowl combine the flour, salt, and baking powder. Just use your hand, it’ll be fine. Toss in the cold, cubed butter. Using your fingers, crumble the butter into the flour until it resembles bread crumbs. Stir in the sugar, again, just use your hands to mix it in.
Put the milk in a microwave safe bowl and heat for 30 seconds in the microwave until warm. Once warm, add the vanilla and squeeze of lemon. Let it sit aside for a moment. The milk will curdle slightly, that’s good.
Place the baking sheet in the oven to get hot.
Back to the dough…pour the milk into the flour-butter mixture. Take a butter knife and use it to mix the dough together, do this pretty quickly. The dough will come together, some of the flour might not mix in right away, no biggie.
Lightly flour your counter and tip the dough out. Fold the dough over a few times to ensure all that extra flour is *just* incorporated. Form dough into a round about 1 to 1 1/4 inch high. Using a 2 inch cutter or a drinking glass, dip in flour, and cut out the scones. Pat dough back into a round to cut out more scones as needed.
Remove baking sheet from oven, place scones into the sheet. Coat tops of the scones with the beaten egg. Bake for 10-12 minutes. Look for a nice golden brown and a little firm feeling from the scones if you poke the sides.
Allow to cool for a few minutes and enjoy warm!! These are best eaten the day off, but you can store them in a container for 2 days. Heap them up with jam, eggs, cheese, sausage, whatever works for you!
*If you don’t have access to self raising flour here is how you can make your own: per 1 cup of plain flour, mix in 1 1/2 teaspoon of baking powder and 1/4 teaspoon salt.