Classic Scones Recipe

These Classic Scones are light, fla

Ingredients

• 2 cups (240
• 1/4 cup (50g) granulated sugar
• 1 tbsp baking
• 1/4 tsp salt
• 1/2 cup (115g) unsa
• 1/2 cup (120ml) whole
• 1 large egg
• 1 tsp vanilla extract (optional)
• 1 tbsp mi
• Optional: 1/2 cup (80g) currants, raisins, or dried cranberries (or any mix-ins you like)

Instructions

1. Prepare the Dry Ingredients

1. Preheat your
2. In a

2. Cut in the Butter

1. Add the cold, cubed butter into the flour mixture.

3. Add the Wet Ingredients

1. In a separate bowl, whisk together the milk, egg, and vanilla extract (if using).
2. Gradually pour the milk mixture into the flour mixture, stirring gently with a fork until just combined. Be careful not to overmix. The dough should be slightly sticky.
3. If you’re adding any mix-ins (like dried fruit), fold them in at this stage.

4. Shape and Cut the Scones

1. Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a round disk about 1-inch thick.
2. Using a sharp knife or a biscuit cutter, cut the dough into 8 wedges (or cut into circles if you prefer).

5. Bake the Scones

1. Place the scones onto the prepared baking sheet, spacing them about 1-2 inches apart.
2. Brush the tops with a bit of milk or cream to give them a nice golden color.
3. Bake for 12-15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
4. Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

6. Serve and Enjoy

1. Serve the scones warm or at room temperature. Pair them with clotted cream, jam, honey,

Tips for Success

• Cold Butter : Make sure your butter is cold when you have
• Don’t Overmix : Overworking the dough can
• Storage : Scones are best e

These Classic Scones are the