Traditional Scones - Bake from Scratch

      Due to a surge in popularity as a teatime delicacy—often credited to Anna, the Duchess of Bedford, who enjoyed serving these baked treats at her gatherings—scones have become a favorite in the United Kingdom and beyond. The dough for scones is straightforward, so utilizing high-quality ingredients will enhance the flavor and outcome.

      **Ingredients:**

      - 3 cups (375 grams) all-purpose flour

      - ¼ cup (50 grams) granulated sugar

      - 4 teaspoons (20 grams) baking powder

      - 1¼ teaspoons (4 grams) kosher salt

      - ¾ cup (170 grams) cold unsalted butter, cubed

      - ⅔ cup mix-ins (optional; see Note)

      - 1 cup (240 grams) cold heavy whipping cream

      - 1 tablespoon (13 grams) vanilla extract

      - 1 large egg (50 grams)

      - 1 tablespoon (15 grams) water

      **Instructions:**

      1. Line a baking sheet with parchment paper.

      2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Use a pastry blender or two forks to incorporate the cold butter until the mixture resembles crumbs. Add any mix-ins if desired.

      3. Pour in the cold cream and vanilla, mixing with a fork just until the dough begins to come together. Then, knead the dough with your hands until fully combined.

      4. Place the dough onto a lightly floured surface and roll it into a rectangle about 1½ inches thick. Using a bench scraper or a bowl scraper, divide the dough into thirds and stack the pieces on top of one another. Repeat the rolling, cutting, and stacking process once more. Gently pat or roll the dough to reach a thickness of 1 inch.

      5. Using a 2½-inch round cutter, cut out the dough, rerolling the scraps to use all of it. Arrange the rounds 2 inches apart on the prepared pan. Freeze until firm, approximately 15 minutes.

      6. Preheat your oven to 375°F (190°C).

      7. In a small bowl, whisk together the egg and 1 tablespoon (15 grams) of water; brush this mixture onto the scones.

      8. Bake until golden brown, about 20 minutes. Allow them to cool on the pan for 5 minutes. They are best enjoyed warm and can be stored in an airtight container for up to 3 days.

      **Note:** Feel free to get inventive with your scone mix-ins. Mini chocolate chips, dried fruits, or chopped nuts can all be excellent choices. You could also add a tablespoon of citrus zest or a mix of herbs with some hard or semihard cheese for a savory version. Just make sure that whatever you include is not too large, as bigger pieces can make it difficult to cut out your scones.

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