Plain Butter Scone

Instructions

1. In a bowl, combine the sifted cake flour and baking powder and toss lightly with your hands or a bench scraper.
2. Add the cubed butter and cut it into small pieces with the bench scraper as quickly as you can. The more the butter melts, the stickier the dough gets and the worse the texture after baking.
3. Add the sugar and salt and mix lightly by hand.
4. Add the egg yolk, milk, heavy cream, and vanilla extract and quickly press everything into a single mass.
5. Turn the dough out onto the work surface and fold it in half 3–4 times to build layers. Folding too many times can make the scones collapse as they bake.
6. Wrap the finished dough tightly in plastic wrap or a plastic bag and rest it in the refrigerator for at least 1 hour and up to 1 day.
7. Roll the rested dough out 2.5cm thick with a rolling pin and stamp out shapes with a cookie cutter. Gather the scraps together and cut them all at once.
8. Brush the tops with the egg wash, sprinkle lightly with the topping sugar, and bake in an oven preheated to 180°C for 20–23 minutes.
9. Let them cool completely on a cooling rack.

Tips

• If you cut a scone straight out of the oven, the residual heat and steam can make the inside look gummy. Let it cool slightly before cutting.
• Warm scones go well with clotted cream and raspberry jam.
• Scones are best the day they’re baked. Stored airtight, they keep at room temperature for up to 3 days.
• For longer storage, seal and freeze them, then thaw as needed at room temperature and warm briefly in the oven or air fryer.

Plain Butter Scone
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)

- unsalted butter 110g
- cake flour 280g
- baking powder 8g
- sugar 60g
- salt 2g
- egg yolk 18g
- milk 40g
- heavy cream 40g
- vanilla extract 4g
- egg yolk 1 yolk, mixed with 10g milk for an egg wash
- sugar 10g, granulated or turbinado sugar

Instructions
1. In a bowl, combine the sifted cake flour and baking powder and toss lightly with your hands or a bench scraper.
2. Add the cubed butter and cut it into small pieces with the bench scraper as quickly as you can. The more the butter melts, the stickier the dough gets and the worse the texture after baking.
3. Add the sugar and salt and mix lightly by hand.
4. Add the egg yolk, milk, heavy cream, and vanilla extract and quickly press everything into a single mass.
5. Turn the dough out onto the work surface and fold it in half 3–4 times to build layers. Folding too many times can make the scones collapse as they bake.
6. Wrap the finished dough tightly in plastic wrap or a plastic bag and rest it in the refrigerator for at least 1 hour and up to 1 day.
7. Roll the rested dough out 2.5cm thick with a rolling pin and stamp out shapes with a cookie cutter. Gather the scraps together and cut them all at once.
8. Brush the tops with the egg wash, sprinkle lightly with the topping sugar, and bake in an oven preheated to 180°C for 20–23 minutes.
9. Let them cool completely on a cooling rack.

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