Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • 1/2 cup (75g) raisins or currants (optional)
  • Zest of 1 lemon or orange (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Combine the flour, sugar, baking powder, and salt in a large mixing bowl.
  3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. Gently fold in the raisins or currants and citrus zest, if using.
  5. Add the buttermilk gradually, stirring until just combined.
  6. Turn out the dough onto a floured surface and knead gently, shaping it into a disc about 1-inch thick.
  7. Cut the dough into wedges or use a round cutter to form circles.
  8. Transfer the scones to the prepared baking sheet and brush the tops with the beaten egg.
  9. Bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
  10. Cool slightly on a wire rack before serving.