We have an awesome friend and neighbor, Sue, who occasionally surprises us with baked goods, namely these amazing classic British-style scones.
Pronounce them as you may (let the tomato debate live on, too), but these are hands-down the BEST recipe ever!
Note: Recipe yields 8 triangular scones, and can be frozen before or after baking for a few months if stored properly. I would also recommend a pastry cutter to cut in the butter for perfect scones every time.
Ingredients
3 cups all-purpose flour
1/2 cup white sugar
5 tsp baking powder
1/2 tsp salt
3/4 cup butter, cold and in squares
1 egg, beaten
1 cup milk (2% or homogenized is best)
*Optional dried black currants, rinsed and patted dry, approx. 1/2 cup
How-To
Preheat oven to 400F.
Prepare a scone pan (cast iron divided into 8 triangles) or a baking sheet lined with parchment, and place off to side.
In a large bowl, combine dry ingredients. Add butter and cut into mixture until it looks like coarse meal. *Create a well in the center (pushing ingredients to sides of bowl), and add milk and egg.
Combine until moistened.
Turn out onto lightly floured surface, knead for 1-2 minutes.
Form into large disc and cut into 1/8ths, placing scones immediately into pan or onto parchment.
Bake for approx. 15 minutes or until edges are golden. Scones should look blonde. (If baking from frozen, 18 minutes at 425F.)
Remove from oven and cool on rack. Enjoy!
