Basic Scones

Preheat your oven to 425°F (220°C) and lightly grease a baking sheet or line it with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Cut the cold butter into small cubes and work it into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. If using oil, stir it in directly.

In a separate small bowl, whisk together the egg and milk, then pour the mixture into the dry ingredients and stir gently until a soft dough just comes together — do not overmix.

Turn the dough out onto a lightly floured surface and gently pat or roll it to about 3/4-inch (2 cm) thickness.

Cut out rounds using a floured biscuit cutter or sharp knife and place them onto the prepared baking sheet, spacing them about 1 inch apart.

Optionally brush the tops of the scones with a little milk or beaten egg to promote a golden-brown crust.

Bake in the preheated oven for 12–15 minutes, or until the scones are risen and golden on top. Transfer to a wire rack to cool slightly before serving.