Basic Scones
Basic scones are a small, quick British bake made from a short list of pantry staples. The dough is mixed with a knife and kneaded only briefly, which keeps the crumb light instead of tough. A very hot oven gives a fast rise and a golden top. The recipe makes 16 small rounds, and the plain dough is a good base for raisins, lemon peel, dates, cinnamon or ginger.
Instructions
Heat the oven to 450° F (225° C). Sift the flour, baking powder and salt into a bowl.
Rub the butter into the flour mixture with your fingertips, then stir in the sugar. Add the milk and mix with a knife until you have a soft dough that is not sticky.
Tip the dough onto a lightly floured board and knead it briefly until smooth.
Roll the dough out to about ½ inch (12 mm) thick. Cut 16 rounds with a 2-inch fluted cutter and place them on a buttered cookie sheet. Brush the tops with milk.
Bake near the top of the hot oven for 8 to 10 minutes, until the scones are well risen and golden brown. Move them to a wire rack to cool.
Serve the scones with butter, whipped cream and jam.
Make it personal.
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