Ingredients:

  • 2 cups (250g) All-Purpose Flour, plus extra for dusting
  • 1/4 cup (50g) Granulated Sugar
  • 1 Tbsp (15g) Baking Powder
  • 1/2 tsp (3g) Fine Sea Salt
  • 1 tsp Finely grated Lemon Zest (optional)
  • 6 Tbsp (85g) Unsalted Butter, very cold and cubed
  • 2/3 cup (160ml) Buttermilk, very cold
  • 1 large Egg, lightly beaten (for glaze)
  • 1 Tbsp Whole Milk (for glaze)

Instructions:

  1. Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Whisk flour, sugar, baking powder, salt, and lemon zest (if using) together in a large mixing bowl.
  3. Add the cold, cubed butter. Use fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized chunks remaining. Work quickly to keep the butter cold.
  4. Create a well in the center and pour in the very cold buttermilk. Use a fork or spatula to gently bring the mixture together until just combined into a shaggy dough. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat and fold the dough 3–4 times. Do not knead aggressively.
  6. Pat the dough to about 3/4 to 1 inch thickness. Dip your round cutter (2 to 2.5 inches) in flour before pressing straight down firmly. Do not twist the cutter. Gather scraps, gently re-pat, and cut remaining scones.
  7. In a small bowl, whisk the egg and milk for the glaze. Lightly brush the tops of the scones with the wash, avoiding dripping down the sides. For the best rise, place the tray in the refrigerator to chill for 15 minutes.
  8. Bake for 12–15 minutes, or until risen high and deeply golden brown on top.
  9. Transfer scones to a wire rack and allow to cool for 10 minutes before serving warm with clotted cream and jam.