-
1
Sift flour and baking powder in a bowl.
-
2
Cut butter in chunks and toss in the flour.
-
3
Rub the butter into the flour with your fingers until it has a texture like almond powder.
-
4
Mix in the sugar (and anything else like raisins, nuts, cheese, etc.
-
5
that you might be using).
-
6
Whisk the egg and milk together.
-
7
Add a little over half to the flour in the bowl and start to mix/cut together with a knife so it starts to form a dough.
-
8
You want all the little crumbs to be incorporated into the dough.
-
9
Add only enough of the milk/egg mixture until the crumbs are gone (you usually need more in the winter because the air is dryer).
-
10
Set the rest of the liquid aside for later as egg wash.
-
11
Knead the dough 2-4 times until you have a round, soft dough.
-
12
If you have time, let it rest in the refrigerator for 30 minutes or even over night (it helps improve texture, but isn't necessary if you're in a hurry).
-
13
On a lightly floured board, press the dough into a round circle with your hands (do not use a roller!)
-
14
until it's about 2.5 cm thick.
-
15
Cut out 4-5 scones with a scone cutter or your favourite size.
-
16
Knead together the remaining dough and cut into another scone if you can.
-
17
Place the cutouts onto a lined baking sheet.
-
18
Brush the surface well with the remaining egg/milk mixture from before.
-
19
If you didn't have any left over, use a beaten egg.
-
20
Bake in a 180C/350F oven for 12-15 minutes until the tops are shiny and golden brown.
-
21
Let cool on a rack for a few minutes.
-
22
Done!
-
23
Serve with butter, jam, cream, etc.
