Scones
These quick, cakey Scones are so delicious and well balanced; not too sweet & not too buttery, the perfect addition for your next tea party!
Ingredients
- 2 cups unbleached all-purpose flour
- 3 tbsp. granulated sugar
- 3 tsp. baking powder
- 1/2 tsp. ground Himalayan sea salt
- 6 tbsp. cold unsalted butter, diced tips & tricks
- 1 medium free-run egg, beaten
- 1/2 tbsp. milk
Directions
- In a large bowl, add flour, sugar, baking powder and sea salt; whisk until well mixed.
- Transfer the flour mixture into the bowl of a food processor and add cold butter; process until the mixture resembles coarse crumbs.
- Transfer back to the bowl and pour in milk.
- With the tip of the fork, stir the mixture until it just gets together – DON’T overmix it.
- Preheat oven to 400ºF
- Transfer the dough onto a lightly floured work surface and form a round shape, flatten it down to ¼-inch thick with your floured hands. If the dough is sticky, sprinkle some more flour on top. To make it even, roll it out with a rolling pin but don't press too hard on the dough.
- Dip a 2 ¼-inch (58 mm) cookie cutter in some flour and cut; repeat for each scone until all the dough is used.
- Transfer them onto a baking sheet lined with a silicone mat or parchment paper.
- Brush off any excess flour before applying an egg wash on top of each of them.
- Transfer to the preheated oven and bake 15 minutes or until puffy and slightly golden brown.
- Remove from the heat and let them cool off on a wire rack slightly before serving them warm with strawberry butter.