Scones

Name: Scones
Yield: 12 scones
Ingredients: 330 g All-Purpose Flour; 67 g Granulated sugar; 0.75 tsp Table salt; 1 tbsp Baking powder; 113 g Unsalted butter; 1 cup Chopped dried fruit; 2 each Eggs; 2 tsp Vanilla Extract; 113 g Half-and-half; 2 tsp Milk; 2 tbsp Coarse sparkling sugar

Buttery scones with room for your favourite add-ins.

58 minutes12 scones

Ingredients

Ingredients for12 scones
Ingredient	Amount
Scones
All-Purpose Flour	330 g
Granulated sugar	67 g
Table salt	0.75 tsp
Baking powder	1 tbsp
Unsalted butterCold.	113 g
Chopped dried fruitOptional; use 1–2 cups total.	1 cup
EggsLarge.	2 each
Vanilla Extract	2 tsp
Half-and-halfRange: 113–152g.	113 g
Finish
Milk	2 tsp
Coarse sparkling sugarOptional.	2 tbsp

Method

1
Combine flour, sugar, salt and baking powder. Rub in cold butter, leaving some small pieces; add any fruit or chips.
2
Whisk eggs, vanilla and half-and-half separately. Fold into the dry mixture, adding up to 152g half-and-half total only as needed for a cohesive dough.
3
Form two rounds and cut each into six wedges. Brush with milk, add topping sugar and separate slightly. Freeze 30 minutes.
4
Bake at 220°C/425°F for 18–23 minutes, until golden. Rest briefly before serving.