Scones

1 hr 15 minMakes 12 scones

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

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prepPreheat oven to 425°F / 220°C with rack in upper third (after chilling dough).

prepLine baking sheet with parchment; sprinkle lightly with flour.

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 if using

Stir wet into dry until moistened & combined

Scrape dough onto floured parchment; divide in half

Round each half into 5–6" circle, 3/4" thick

Slice each circle into 6 wedges with wet knife

Separate wedges 1/2" apart; brush with milk

Sprinkle with sparkling or cinnamon sugar

Freeze 30 min uncovered

Bake 425°F / 220°C, 18–23 min until golden

Cool briefly on pan; serve warm

67 g granulated sugar

3/4 teaspoon table salt

1 tablespoon baking powder

113 g unsalted butter, cold

1 to 2 cups / 170 to 340 g chopped dried fruit, chocolate chips, nuts, or a combination (optional)

2 large eggs

Whisk eggs, vanilla & half-and-half

2 teaspoons King Arthur Pure Vanilla Extract or other flavoring

1/2 to 2/3 cup / 113 to 152 g half-and-half or milk

2 teaspoons milk (for brushing)

2 tablespoons coarse sparkling sugar or cinnamon sugar (optional)

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