Traditional English Scone

Course Breakfast, Snack, Tea Time

Cuisine English

Keyword English Scone, Scone

Prep Time 20

Cook Time 20

Cooling/Resting Time 10

Servings scones

Author David of Sunset & Sewanee

4 cups flour, all purpose
6 tsp baking powder
½ cup sugar, granulated/caster unrefined
½ cup butter, unsalted good quality, cut into small squares and super chilled
2 whole eggs, large, beaten
½ cup buttermilk, very good quality (I prefer to use the separated and leftover milk from making clotted cream)
¼ tsp salt, kosher or sea
1 egg yolk and a pinch of salt for brushing
extra flour for dipping cookie cutter

Cut the butter into cubes as shown in the images above and place in the freezer for 20 minutes.
While the butter is setting up prepare a food processor with the large cutting blade and work bowl. Measure out the dry ingredients (flour, baking powder, sugar and salt). Add the dry ingredients to the work bowl.
Once the butter is super chilled, add it to the food processor with the dry ingredients and pulse the machine until the butter is incorporated. Add the mixture to a large mixing bowl. Reserve.
Combine the wet ingredients by adding the cracked eggs to another small/medium bowl with the buttermilk. Whisk the wet ingredients until just incorporated. Add the wet ingredients to the dry ingredients. Using a combination of rubber spatula at first and then gloved/floured hands, gently mix the wet and dry together until a dough forms. (Tip: Cover with plastic wrap to keep from drying out if you aren't going to cut out the scones immediately.)
On a lightly floured work surface, turn out the soft dough and knead briefly to bring the dough together in a uniform shape. Avoid overworking the dough as this will cause the scones to be tough.
Using a lightly floured rolling pin, roll the dough out to 3/4"/2cm thick.
Using a 2¼"/6cm plain cookie/dough cutter dipped in flour before each use, cut out each scone and place on a sheet pan fitted with nonstick parchment or silpat. Reform the dough after cutting out all possible scones. Continue this process until all the dough has been used.

Bake at 425°F/218°-220°C on the center rack in the oven for 10 minutes. Rotate the sheet pan and bake for another 10 minutes until golden brown. Cool the scones on a wire rack for approximately 10-15 minutes before serving.