Basic Scones

Recipe by Sackville
READY IN: 25mins




  • Grease a baking sheet and preheat the oven to 425 F or 220 degrees C.
  • In a bowl, mix the flour and salt together.
  • Rub in the butter with your fingertips until no lumps are left and the mixture looks like fine breadcrumbs.
  • Stir in the sugar and baking powder.
  • Add the milk a little at a time, stirring with a wooden spoon, until the mixture begins to stick together.
  • Using one hand, pull the mixture together into a ball and plop onto a floured surface.
  • Knead lightly to form a smooth ball.
  • Place on a plate and let the dough rest in the fridge for 10 minutes.
  • Roll out onto a floured surface until it is about 1/2 inch thick.
  • Use a round cookie cutter or a drinking glass, dipped in flour, to cut the dough into circles 2-1/2 to 3 inches across.
  • When you lift the cutter from the dough, be careful not to twist it!
  • This is important.
  • If you twist, you will twist the gluten in the dough and make it hard for the scones to rise straight up when they are baking.
  • Place the scones on a baking sheet and brush the tops with the beaten egg.
  • Be careful only to brush the top, don't let the wash drip down the sides of the scones.
  • Bake for about 10 minutes until golden and well risen.
  • Remove to a cooling tray.
  • Serve warm with butter or cool, topped with fresh strawberries for a special summer treat.