British-Style Scones

Ingredients

• 2 1/2 cups (300 g) all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon fine salt
• 6 tablespoons (85 g) cold unsalted butter, cubed
• 2/3 cup (160 ml) whole milk
• 1 large egg
• 2 tablespoons (15 g) all-purpose flour, for shaping
• 1 tablespoon whole milk, for brushing
• 1/3 cup strawberry jam, optional for serving

Method

1. 1

   Step 1. Allow about 1 hour, including 15 minutes chilling after cutting, 15–18 minutes baking and 10 minutes cooling. Use an 18-by-13-inch baking sheet, parchment, bowl and a 2 1/2-inch round cutter. Heat the oven to 425°F. Makes eight plain, lightly sweet British-style scones. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Whisk the 300 g flour, baking powder, sugar and salt. Rub the butter in with fingertips until the mixture looks like coarse crumbs with some small flakes.

3. 3

   Step 3. Whisk the 160 ml milk with the egg. Add to the flour mixture and stir gently until a soft dough forms; stop as soon as there are no loose dry patches.

4. 4

   Step 4. Dust the counter and cutter with the measured shaping flour. Pat the dough about 1 inch thick. Cut straight down without twisting. Gently gather scraps and cut again to make about eight scones; extra handling makes the final ones firmer. Place on the parchment-lined sheet about 1 inch apart and refrigerate for 15 minutes before brushing and baking.

5. 5

   Step 5. Brush only the tops with the remaining tablespoon milk. Bake for 15–18 minutes, until risen and golden with dry, set centers. Do not taste unbaked dough.

6. 6

   Step 6. Cool for 10 minutes on a rack, then split and serve with the optional jam divided among them.