Kate's Classic Scones
Makes 12
Ingredients
For Scones
- 2 cups self-rising flour, sifted + additional for dusting
- ½ cup butter, softened & cubed
- 1 cup whole milk
- 2 eggs
To Serve
- jam
- whipped cream
How-to
- Preheat oven to 400º
- Add self-rising flour and softened butter into a mixer fitted with a paddle attachment. Mix on low speed until combined
- In a separate bowl, whisk or blend whole milk and eggs
- Slowly add to flour-butter mixture and mix until combined
- Turn onto a floured board and pat down into a disk, about 1" in thickness (Kate says "do NOT roll!")
- Cut with 2" - 3" round biscuit cutter and place on parchment-lined sheet tray. The excess dough can be gathered and patted back into a disk to cut remaining scones
- Bake 10 minutes (but don't let them get too brown!)
- Remove to a wire rack and cover with a tea towel to rest, about 2-3 minutes
- Split and serve warm with sweetened, whipped cream and jam