grate the butter into the flour (grated the butter, rather than cutting into cubes makes it far easir to rub the hard butter into the flour without overworking the dough) - see chef notes below
using your fingertips only rub the butter into the flour until a breadcrumb texture is achieved
sprinkle in the sugar and stir with a knife
beat the egg and milk together (buttermilk is best if available) pour all but approx. 2tbs into the previous mixture
using a table knife mix together to form a basic dough
once all the ingredients have come together, turn out onto a floured work surface and knead gently, just enough to thoroughly combine (do not overwork) a little more flour may be needed if excessively sticky, or the remaining egg if too dry
roll out (or pat out with the hands) until the dough is approx 2cm thick
cut with a 6cm round cutter, (see chef notes below) gently, recombining mixture and re-roll if needed to cut out further scones - the amounts stated above should make a 8 to 10 scones
gently lift and transfer onto a non stick tray
allow the scones to sit and rest for 15 to 30 minutes prior to baking
bake for approx. 12 minutes until golden brown (may be brushed with the remaining egg mix and dusted with flour) just before removing
remove and place onto a wired cooling rack
chef notes
the science behind good scone production is closely following the above amounts and method
sieving the flour and baking powder together has nothing to do with removing lumps, but instead is about aerating the flour. I always sieve mine three times
using well chilled or frozen butter prevents the butter from melting when handled, melted butter will produce a heavy, textured scone
initially mixing with a table knife helps to prevent overworking and warming the mixture (which develops the gluten strands and toughens the scones)
when cutting the scones out push the cutter quickly down and vertically, do not twist. Twisting will seal the edges, preventing the scones from rising nicely
resting the scones prior to baking does two things
it allows the mixture to rest and the gluten strands to relax, preventing tough scones
it commences the rising process prior to baking, making the scones lighter
variations
the recipe can easily be added to, to produce fruit scones or the sugar omitted for savoury scones and simply adding the extra ingredients before the egg mixture
