- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon fine salt
- 4 tablespoons unsalted butter, softened to room temperature
- 1/2 to 3/4 cup milk, cream, or a combination – cream makes
- the scones heavier in mouth weight
- Preheat the oven to 400°F.
- Place a baking sheet lined with parchment paper in the oven while it is pre-heating.
- Sift together the flour, baking powder, sugar and salt into a mixing bowl.
- Use your fingertips to work the butter into the dry ingredients until the mixture just holds together.
- Working the mixture as little as possible, add 1/2 cup milk and mix until it forms into a soft, slightly sticky ball.
- Add more milk if needed to reach desired consistency.
- Place the dough on a very lightly floured work surface.
- Using a floured rolling pin, gently roll the dough to a 1-inch thick slab.
- Slice the dough into triangles with a floured knife or dip a biscuit cutter in flour and cut out the individual scones.
- Carefully remove the warm baking tray from the oven and arrange the scones on it.
- Bake 8 minutes, turn the scones over, and bake another 4 to 6 minutes, or until just barely brown.
- Serve with butter, preserves, and freshly whipped cream.
Note: Raisins, currents, dried fruit, dried herbs or chocolate chips can be added just before rolling out, carefully mixing in for a variation of the traditional recipe. Chocolate chips may also be used with a bit of extra sugar - a few Tbsp to make the scones a bit sweeter, if desired.