English Scones

Instructions

1. Prepare the dry ingredients
   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Cut in the butter
   Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub or cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. If using dried currants or raisins, fold them in now.
3. Mix the wet ingredients
   In a separate small bowl, whisk together the milk, cream, beaten egg, and vanilla extract (if using). Create a well in the center of the dry ingredients and pour in the wet mixture.
4. Form the dough
   Using a fork, gently bring the mixture together until it forms a soft, slightly sticky dough. Be careful not to overmix; stop as soon as there are no dry patches of flour visible.
5. Shape the scones
   Turn the dough out onto a lightly floured surface. Gently pat or roll it to about 1-inch (2.5cm) thickness. Using a 2.5-inch (6cm) round cutter, firmly push straight down through the dough without twisting (twisting seals the edges and prevents proper rising). Re-roll scraps gently and cut out more scones.
6. Prepare for baking
   Transfer the scones to the prepared baking sheet, placing them about 1 inch apart. Brush the tops with the egg wash for a golden finish.
7. Bake to perfection
   Bake in the preheated oven for 12-15 minutes until risen and golden brown. Transfer to a wire rack to cool slightly before serving.