Soft British Scones

Steps

1. 1.

   1.

   Heat Oven And Mix Dry** Heat oven to 200°C (400°F). Line a baking sheet with parchment. Whisk flour, baking powder, and salt. Rub in cold butter with fingertips until it looks like coarse crumbs. Stir in sugar.

2. 2.

   Add Wet Ingredients

   Beat milk and egg together. Pour into the flour mix. Stir with a knife until a soft, slightly sticky dough forms. Do not knead. Tip onto a floured counter.

3. 3.

   Pat And Cut

   Pat dough gently to about 2.5 cm thick. Cut with a floured cutter, pressing straight down. Gather scraps once, pat, and cut again. Place on the sheet with a little space between.

4. 4.

   Bake Soft British Scones

   Brush tops with milk. Bake 12–15 minutes until risen and lightly golden. Bottoms should sound hollow if you tap them. Cool on a rack 5 minutes.

5. 5.

   Serve With Jam And Cream

   Split warm scones. Jam first or cream first is your house rule. I do jam then cream. Eat the same day if you can.

6. 6.

   Optional Second Batch Tip

   If the dough softens while you work, chill the cut scones 10 minutes before baking. Cold dough holds shape better in a warm kitchen.