- 3 1/2 cups unbleached, all-purpose flour*
- 1/3 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons baking powder
- 7 tablespoons cubed unsalted butter, cool and slightly soft
- 3/4 cup milk
- 1 teaspoon fresh lemon juice
- 2 eggs
- 1 egg
- 1 teaspoon water
- Imperial Sugar Extra Fine Granulated Sugar
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 400°F. Line 2 cookie sheets with parchment paper.
- Whisk flour, sugar, and baking powder together. Add butter and mix into flour using your fingers. Final result should look like sand with no clumps of butter.
- Add lemon juice and eggs to milk, whisking until combined. Pour into dry ingredients. Stir until liquid is absorbed, then use your hands to knead mixture into a smooth dough.
- Dump dough onto a lightly floured surface. Roll to 1-inch thick. Cut into scones with a 2 1/4-inch round cookie cutter, dipping cutter into flour between cuts. Take care not to twist cutter, as this will inhibit rise. Place scones onto prepared sheet.
- Make egg wash. Whisk egg and water together with a fork. Lightly brush tops. Sprinkle with sugar. Let scones rest for 12 minutes on sheet before baking for highest rise.
- Bake for 14 minutes until scones are risen and lightly golden on top. Remove from baking sheet onto a cooling rack.
- Meanwhile, re-roll dough scraps and cut out more scones for a total of 12-14.
- Serve with tea, clotted cream or butter, and jam.
- Leftovers can be wrapped in foil and stored at room temperature or frozen and thawed at room temperature for about 2 hours.
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.