Classic Buttery Scones

 Ingredients (makes 8 scones)

• 2 cups all-purpose flour

• 2 tbsp sugar

• 1 tbsp baking powder

• ½ tsp salt

• ½ cup cold butter (cut into cubes)

• ¾ cup cold milk (or buttermilk for softer scones)

• 1 egg (optional—for richer scones)

• 1 tsp vanilla essence (optional)

For brushing

• 1 tbsp milk or cream

• 1 tsp sugar (optional topping)

 Instructions

1. Mix dry ingredients

In a bowl, whisk together:

• Flour

• Sugar

• Baking powder

• Salt

2. Add the butter

• Add cold butter cubes.

• Use fingers or a pastry cutter to rub butter into flour.

• Mixture should look like coarse crumbs.

3. Add wet ingredients

• Add cold milk (and egg + vanilla if using).

• Mix gently until dough just comes together.

• Do not over-mix (this keeps scones soft and flaky).

4. Shape the dough

• Turn dough onto a floured surface.

• Gently pat into a 1-inch thick circle.

• Cut into 8 wedges or use a cutter for round scones.

5. Bake

• Place on a baking tray lined with parchment.

• Brush tops with milk/cream and sprinkle sugar.

• Bake at 220°C (425°F) for 12–15 minutes until golden.

 Tips for Perfect Scones

• Use very cold butter — this creates flakiness.

• Don’t knead too much.

• For sweeter scones, add ½ cup raisins, chocolate chips, or berries.

• For extra softness, replace milk with buttermilk.

 Optional Add-Ins

• Chocolate chips

• Blueberries

• Dried cranberries

• Lemon zest

• Cinnamon