- 240g flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar (can easily be omitted).
- 85g unsalted butter at room temperature
- 135g whole milk
- 1 large egg
Preheat to 220c.
Start by putting flour, salt, baking powder, and sugar in a food processor, then add softened butter. Pulse until the softened butter is well incorporated into the flour. It should be sandy.
Dump this mixture into a large mixing bowl.
Whisk together milk and an egg, save 2 tbsp for the egg wash later, then add the rest to the dry ingredients.
The mixture will be wet, but resist the urge to add too much excess flour, since this will make your English scones drier.
Kneed a little to smooth the dough.
It is important for a sticky, well hydrated dough, for a soft texture, and good rise.
Roll to 1 inch.
Cut (no twisting) using ~2.5 inch cutter.
Glaze
Bake For 15 minutes.
Make sure you’re using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones won’t rise as tall. Knead gently, and just enough to bring the dough together. Adding more flour also prevents the dough from rising as high, so only dust lightly.