Perfect British Scones in 15 Minutes

Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. In a large bowl, whisk 250 g of flour, 15 g of baking powder, 45 g of sugar and a pinch of salt.

Grate 70 g of ice-cold butter on a coarse grater. Quickly rub the butter into the flour with your fingertips until it resembles coarse crumbs.

Pour in 110 g of cold milk and mix quickly with a spoon, just until the dough starts to clump together.

Transfer the rough dough to the work surface. Fold it over itself 2–3 times to create flaky layers, then gently pat it down with your hands to 2.5 cm (1 in) thick. Cut out the scones with a round cutter.

Place the scones on the prepared baking sheet and brush the tops with beaten egg for a beautiful golden crust. Bake at 220°C (425°F) for 10–12 minutes, until golden brown and well risen.

Let the scones cool slightly on a wire rack — they're best served warm. For a true English experience, pull them apart with your hands and serve with clotted cream, thick whipped cream or thick yogurt, alongside your favorite jam.