English Scones

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Whisk together until evenly mixed.

Add the cold butter bits to the flour mixture and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Work quickly to keep the butter cold.

Create a well in the center of the dry mixture and pour in the milk. Stir gently with a fork until a shaggy dough begins to form, being careful not to overwork it.

Turn the dough out onto a lightly floured work surface and gently knead 4-5 times until it just comes together. Fold in the raisins if using.

Pat the dough into a ¾-inch thick rectangle. Cut into 8 equal pieces using a sharp knife or scone cutter, handling each piece as little as possible.

Arrange the scones on the prepared baking sheet, spacing them about 2 inches apart. Whisk together the egg and egg yolk, then brush the mixture lightly over the top of each scone.

Bake at 400°F for 12-15 minutes until the scones are golden brown on top and a toothpick inserted in the center comes out clean.

Remove from the oven and transfer the scones to a wire rack to cool for 5 minutes before serving warm with clotted cream and jam.