4 Tips to Make the Perfect Scones

Ingredients

• 2 1/2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/4 cup Granulated Sugar
• 1/2 cup Unsalted Butter (cold, cut into 1/2‑inch cubes)
• 3/4 cup Sour Cream (or plain Greek yogurt)
• 1 Large Egg (room temperature)
• 2 tablespoons Milk (for egg wash)

Instructions

1. Combine dry ingredients

   In a large mixing bowl whisk together the sifted flour, baking powder, salt, and sugar until evenly distributed.

   Time: PT3M

2. Cut butter into the flour mixture

   Add the cold butter cubes to the dry ingredients. Using a pastry cutter or two forks, cut the butter until the mixture resembles coarse crumbs with some pea‑size pieces.

   Time: PT4M

3. Add wet ingredients and mix gently

   Create a well in the center, add the sour cream and the egg, then stir with a rubber spatula just until a shaggy dough forms. Do not over‑mix.

   Time: PT4M

4. Fold the dough to create layers

   Turn the dough onto a lightly floured surface. Gently pull the dough onto itself, fold it over, rotate 90°, and repeat this pulling‑and‑folding motion 3‑4 times.

   Time: PT4M

5. Shape and chill

   Pat the dough into a 1‑inch thick circle, cut into 8 wedges, and place them on a parchment‑lined baking sheet. Transfer the sheet to the freezer for 15 minutes to firm the butter.

   Time: PT15M

6. Bake the scones

   Preheat the oven to 425°F (220°C). Brush the tops with milk, then bake for 20 minutes, or until golden brown and risen.

   Time: PT20M

   Temperature: 425°F

7. Cool and serve

   Remove the scones from the oven, transfer to a wire rack, and let cool for 5 minutes before serving warm with jam or clotted cream.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

30g

Fat

12g

Fiber

1g