Time: 30 minutes
Quantity: About a dozen


Ingredients

  • 110g Butter
  • 3/4 cup Milk
  • 1/2 cup Cream
  • 480g Ap flour
  • 100g Sugar
  • 2 tsp Baking powder
  • 2 + 1 Egg
  • 2tsp Salt

Recipe:

  1. Cut 110g of cold butter into chunks, sprinkle with flour and put back in the fridge.
  2. add 3/4 cup of milk, 1/2 cup cream, 2 large cold eggs, whisk to break things up.
  3. Add 480g AP flour, 50g of sugar, tsp of salt, 2 tsp baking powder. sift and whisk.
  4. Make a well in the middle and put the butter in. Break up the butter into a sandy texture with your hands.
  5. Add the egg and milk mixture and mix together into a rough dough. Put into fridge.
  6. Knead slightly on a floured work surface and roll to one inch thick. divide into scones and place on baking mat.
  7. Egg wash the top and sprinkle with sugar.
  8. Bake at 375F for ~ 20-30 minutes, checking to see if done

Notes

I doubled the amount of sugar to have a sweet edge and added salt. Vanilla extract in the wet ingredients is completely optional but I find that it helps a bit with the savouriness.

Baking time was originally listed as 15 minutes but I find that with the ~1 inch thickness that isnt really sufficient. I put it in for 20 then check it every 5 minutes until golden on top.

Letting the dough rest in the fridge after mixing is really helpful for shaping and also makes the scones fluffier.