Updated: Apr 5, 2022
Simple, so you can taste the true flavours of the flour.
3 1/2 cups Stone Bridge Flour Cake & Pastry Flour plus more for work surface
1/4 cup of brown sugar
2 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces
1 cup milk
Optional: 1 egg, beaten for an egg wash for the tops of the scones or sprinkle with sugar and cinnamon (our favourite)
Clotted cream, any kind of jam, and/or lemon curd (for serving)
Preheat oven to 425°F.
Whisk flour, baking powder, salt, sugar and cinnamon in a large bowl.
Add butter and blend with your fingertips until pea-size pieces form.
Add milk and mix with a fork/or fingers until a shaggy dough forms. Transfer dough to a lightly floured surface and gently knead until dough just comes together, 3 or 4 times.
Gently pat dough to 1" flat. Using a 2" round biscuit cutter or inverted small glass, cut out scones. Gather scraps and repeat, patting out and cutting to make 10-15 scones. Transfer to a parchment lined baking sheet and brush with egg or sprinkle with sugar and cinnamon.
Bake scones until golden brown, 10-15 minutes. Transfer to a wire rack. Serve warm or at room temperature, split, with clotted cream, jam, and/or lemon curd.
DO AHEAD: Scones can be made 8 hours ahead. Let cool completely and store airtight at room temperature.
Makes 10-15 scones.
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