Basic Scone Recipe

Whisk the flour, sugar, salt, and baking powder in a large mixing bowl.

Using a pastry blender, cut the butter into the flour mixture until the dough is unevenly crumbly.

In a separate bowl, whisk the eggs, vanilla, and half and half (or milk.)

Add the wet ingredients into the dry ingredients, and stir until it forms a moldable dough.

Line your baking sheet with a parchment paper. Sprinkle with flour. Divide the dough in half; round each half into 5-inch circles, about ¾” thick. Place them on the parchment-lined baking sheet.

Using a pastry brush, brush each circle with milk, and sprinkle white sugar or cinnamon sugar on top. 6. Run a knife under cold water and slice each circle into six wedges. Separate the wedges about ½” apart on the pan.

Chill the dough in the fridge as you preheat the oven to 425°F. 8. Bake the scones for 18 to 23 minutes, or until golden brown. Check that each wedge is baked all the way through: the edges mustn’t look wet. 9. Let cool a bit, and serve warm. 10. Wrap leftovers in plastic and store at room temperature for up to three days. To reheat, place on a baking sheet, cover with a foil tent, and heat in a pre-heated 350°F oven for 10 minutes.