Scones

Makes 12 scones

1 hr 15 min

Tender, flaky scones with optional mix-ins, chilled before baking for height and texture.

prepLine a baking sheet with parchment; sprinkle lightly with flour
prepPreheat oven to 425°F / 220°C, rack in upper third (after chilling dough)
2 3/4 cups / 330 g King Arthur Unbleached All-Purpose Flour	Whisk flour, sugar, salt & baking powder	Work in cold butter until unevenly crumbly	Stir in fruit, chips, nuts or combination	Add wet to dry, stir until moistened & holds	Scrape onto floured parchment, divide & round	Slice each circle into 6 wedges with wet knife	Brush with milk, sprinkle with sugar	Separate wedges, chill 30 min uncovered	Bake 425°F / 220°C, 18–23 min until golden	Cool briefly on pan, serve warm
1/3 cup / 67 g granulated sugar
3/4 teaspoon table salt
1 tablespoon baking powder
8 tablespoons / 113 g unsalted butter, cold
1 to 2 cups / 170 to 340 g chopped dried fruit, chocolate or other flavored chips, nuts, or a combination (optional)
2 large eggs	Whisk eggs, vanilla & half-and-half
2 teaspoons King Arthur Pure Vanilla Extract, or the flavoring of your choice
1/2 to 2/3 cup / 113 to 152 ml half-and-half or milk
2 teaspoons milk
2 tablespoons coarse sparkling sugar or cinnamon sugar (optional)

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