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Classic Plain Scones

Delightful scones with crispy edges and a soft, fluffy center, ideal for any time of day.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: British
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Essential base for the scones.
  • 1 tablespoon baking powder Leavening agent for fluffy texture.
  • 1/4 cup sugar For a hint of sweetness.
  • 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1/4 cup unsalted butter, cold and cubed Keeps scones flaky.
  • 2/3 cup milk To hydrate the dough.
  • 1 egg (optional, for egg wash) For a shiny finish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
  3. Add the cold, cubed unsalted butter into the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  4. Make a well in the center of the mixture and pour in the milk. Stir gently using a spatula until just combined. The dough should be slightly sticky but manageable.
  5. Turn out the dough onto a floured surface and pat it into a round disc about 1 inch thick. Cut out circles using a biscuit cutter or cut into wedges.
  6. Place the scones on the prepared baking sheet. If using an egg wash, brush the tops with beaten egg for a shiny finish.
  7. Bake the scones in the preheated oven for 12-15 minutes or until they are golden brown.
  8. Let the scones cool for a few minutes on the baking sheet before transferring them to a wire rack. Enjoy them warm with your favorite toppings!

Notes

For the perfect scones, ensure your butter is cold, avoid overmixing the dough, and feel free to add spices, lemon zest, or dried fruits for variation. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months.