Fluffy English Style Scones

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 Strawberry jam or other desired jam

• Baking & Spices

  • 4 tsp Baking powder
  • 2 cups Flour
  • 1/2 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 6 tbsp Butter, unsalted
  • 2/3 cup Whole milk

Found on fifteenspatulas.com

Description

Ingredients

• 2 cups flour
• 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
• Strawberry jam or other desired jam, for serving (recipe here)

Directions

• Preheat the oven to 425 degrees 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. Stir to combine with a spatula, until a rough dough forms. Transfer to a lightly floured countertop and knead about 15 times until the dough comes together into a smooth ball. 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.