I remember being kid and buying these from shops near my grandparents house. They always tasted incredible, and I’ve always always been a sucker for anything out of the oven.
So I found this recipe online and it’s much richer than the one from the early 2000s, but just as delicious!
2 1/2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 cup sugar
6 tbsp unsalted butter, at room temperature (I used buttercup as it’s the closest I had on hand to unsalted butter)
2/3 cup whole milk (this even very different from 3/4 so be careful and for best results use a measuring cup)
1 large egg
Strawberry jam or other desired jam, for serving (I did without because that’s how I enjoyed them as a child)
Preheat the oven to 220 degrees C.
In a large bowl combine the flour, baking powder, salt, and sugar.
Add the butter and massage it into the flour mixture with your hands until completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it.
In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.
Stir to combine with a spatula, until a rough dough forms.
Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball.
Take care not to knead too much, or the dough will be tougher and not rise as high.
Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. (I used the mouth of a standard size drinking glass)
Re-roll the scraps and cut out another 2.
Place the scones onto a parchment lined baking sheet or butter a baking sheet and lightly dust with flour (this is what I did) and brush the tops with the reserved egg wash.
Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms.
I sure hope you’ll enjoy these as much as I did!