Classic Pastry Scones Recipe for 8 Servings

Instructions:

1. Prep the butter. Place 1/2 cup (113g) unsalted butter in the freezer for at least 30 minutes before starting. This is non negotiable for the best texture.
2. Mix dry ingredients. Whisk 2 cups (250g) all purpose flour, 1/3 cup (65g) sugar, 1 tablespoon (12g) baking powder, and 1/2 teaspoon (3g) salt in a large bowl. Note: This ensures the leavening agent is evenly distributed.
3. Grate the butter. Use the large holes of a box grater to shred the frozen butter directly into the flour mixture. Toss gently with a fork until the shards are coated.
4. Combine wet ingredients. In a separate small bowl, whisk 1/2 cup (120ml) cold heavy cream, 1 large egg, and 1 teaspoon (5ml) vanilla extract.
5. Merge the two. Pour the wet mixture into the dry. Stir with a fork just until large clumps form. Stop as soon as the flour is mostly moistened.
6. The Letter Fold. Turn the shaggy dough onto a floured surface. Pat it into a rectangle, fold it in thirds like a letter, then pat it out again. Repeat this twice. Note: This creates those visible layers you see in high end pastries.
7. Shape and chill. Form the dough into an 8 inch disk, about 1 inch thick. Cut into 8 wedges. For the best results, pop these in the freezer for 10 minutes while the oven preheats to 400°F (200°C).
8. Final brush. Brush the tops with 2 tablespoons (30ml) heavy cream and sprinkle with 1 tablespoon (12g) coarse sanding sugar.
9. Bake until golden. Bake for 15 minutes until the tops are golden brown and the edges are firm to the touch.
10. Cool slightly. Let them rest on the pan for 5 minutes before moving to a wire rack. This allows the internal steam to finish setting the crumb.