Ingredients:

  • 2 cups (250g) plain flour
  • 1 tbsp (12g) baking powder
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 3/4 cup (180ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) milk
  • 1 tsp (5g) coarse sugar

Instructions:

  1. Whisk the plain flour, baking powder, sugar, and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or fingertips to rub the butter into the flour until the mixture looks like coarse crumbs with a few pea-sized lumps remaining.
  2. Make a well in the center of the dry ingredients and pour in the milk and vanilla. Stir gently with a fork just until the flour is moistened.
  3. Turn the dough onto a lightly floured surface and fold it over itself 3-4 times to create structure without over-mixing.
  4. Press the dough into a disc approximately 1 inch (2.5cm) thick. Cut into 8 wedges or use a round cutter pressing straight down without twisting.
  5. Brush the tops of the scones with milk and sprinkle with coarse sugar.
  6. Bake at 425°F (220°C) for 12-15 minutes until the tops are mahogany-colored and the edges are firm to the touch.