Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons (28g) granulated sugar
  • ½ cup (115g) unsalted butter, chilled and cubed
  • ⅔ cup (160ml) whole milk or buttermilk
  • 1 large egg (for egg wash, optional)
  • ½ cup (75g) raisins or currants (optional)
  • Zest of 1 lemon (for flavor variation, optional)

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  3. Using a pastry cutter or fork, cut in the chilled butter until the mixture resembles coarse crumbs.
  4. Make a well in the center and pour in the milk. If using raisins, add them now. Gently stir until just combined.
  5. Turn the dough onto a lightly floured surface and knead gently for about 30 seconds. Do not overwork the dough.
  6. Roll the dough to about 1-inch thick.
  7. Use a cookie cutter to cut out rounds, placing them on the prepared baking sheet.
  8. Beat the egg and brush it on top of the scones for a golden finish (optional).
  9. Bake for 15-20 minutes, or until golden brown on top.
  10. Allow to cool slightly before serving with clotted cream and strawberry jam.