These soft and high rising scones are perfect served with dinner – or even topped with sausage gravy for breakfast.
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 6 Tbsp cold unsalted butter, diced
- ¾ cup whole milk
- 2 large egg yolks
- 1 large egg
- 1 Tbsp whole milk
- Pinch fine sea salt
Preheat oven to 400°, line a large baking sheet with parchment paper.
In a large mixing bowl whisk flour, sugar, baking powder, and sea salt together.
Add in butter, work in with fingers until finely crumbed.
Whisk together the milk and egg yolks, add to flour mixture, mix in with fingers until it just comes together.
Scrape dough onto the prepared sheet, pat it into a round about 7″ wide and flatten on top.
Score with a bench scraper or knife into 8 wedges, separating a bit carefully.
Whisk the egg and milk together, brush on till shiny, then sprinkle a pinch of salt on top.
Bake for 18 to 22 minutes, until golden brown. Let cool for a few minutes before separating with a knife.
Makes 8 scones.