(Makes 16 to 20)
– 4 cups (1 L) flour, sifted three times with 2 tbsp (30 mL) baking powder
– ¼cup (60 mL) sugar
– ¼ tsp (1 mL) salt
– ½cup (125 mL) unsalted butter, cut into ½-inch pieces
– 2 eggs, room temperature, beaten to blend
– 1 cup (250 mL) milk or buttermilk (or more as needed)
– A handful of cranberries/chocolate chips/anything else you want to add in (optional)
1. Preheat oven to 450F (200C). Grease and flour baking sheets. Sift flour, sugar and salt into a deep bowl. Cut in butter until mixture resembles coarse meal. Add any extra mix-ins (chocolate chips/dried fruit etc). Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough.
2. Turn dough out onto lightly floured surface. Gently roll or pat dough to about ½-inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using two-inch floured biscuit cutter. Set scones ½ inch apart on prepared baking sheets. Brush with cream. Bake until scones are golden brown, 12 to 15 minutes. Serve immediately with Devonshire cream, jam or marmalade.