British Scones with Jam and Cream

Instructions

1. 1

   Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

3. 3

   Cut the cold butter into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.

4. 4

   In a separate bowl, whisk together the milk, egg, and vanilla extract.

5. 5

   Make a well in the center of the flour mixture and pour in the wet ingredients. Using a fork, gently stir just until the dough comes together. Do not overmix - the dough should be slightly sticky.

6. 6

   Turn the dough out onto a lightly floured surface and gently knead 2-3 times just to bring it together. Pat the dough into a circle about 2cm (3/4 inch) thick.

7. 7

   Using a 6cm (2.5 inch) round cutter dipped in flour, cut out the scones, pressing straight down without twisting. Gather scraps, re-pat, and cut additional scones.

8. 8

   Place scones on the prepared baking sheet, spacing them 5cm (2 inches) apart. Brush the tops with milk.

9. 9

   Bake for 12-15 minutes until risen and golden brown on top. The bottoms should sound hollow when tapped.

10. 10

    Transfer to a wire rack and let cool for 5 minutes. Serve warm, split in half and topped with jam and cream.