• 2 cups all-purpose flour (10 ounces by weight)
• 4 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 6 tbsp unsalted butter at room temperature
• 2/3 cup whole milk
• 1 large egg
Preheat the oven to 425° F.
In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.
Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.
In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.
Stir to combine with a spatula, until a rough dough forms.
Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.
Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash.
Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms. Enjoy!
Note: If making this recipe by hand, whisk to combine the dry ingredients in a large bowl, and mix in the butter with a hand mixer. Proceed with the recipe as instructed.
If possible, weigh the flour instead of measuring it.
The dough should be somewhat sticky as you can see in my process shots and notes above. If it is unworkably sticky, add a small amount of flour, just enough to make it workable, but know that any flour you add will make the scones denser. Or, you can chill the dough in the fridge or freezer for 10 minutes to firm the butter slightly.