Uploaded February 2024 | Updated September 2026, 1 week ago
Unsalted Butter: 2 TBSP
Distilled Vinegar: 1 tsp
Whole Milk: 1/3 cup
Large Egg: 1 ea (Whipped separately and then split)
1. Empty the contents of the bag into a bowl
2. Cut butter into small pieces and then mash into dries using a fork until small pea-sized dots of butter remain
3. Combine milk, vinegar, and ½ of the beaten egg with the dries. Reserve the other half for brushing the scones before baking
4. Fold together the dough 3 or four times with a spatula until the dough holds together. It is normal for it to be a little shaggy
5. Press about 8 by 10 into a rectangle, cut in half, then thirds to form six smaller rectangles
6. Cut each rectangle on a diagonal to form 12 scones
7. Brush each scone with egg wash and top with a bit of extra granulated sugar
8. Bake in a 425-degree oven for 10-12 minutes or until golden brown
Unsalted Butter: 2 TBSP
Distilled Vinegar: 1 tsp
Whole Milk: 1/3 cup
Large Egg: 1 ea (Whipped separately and then split)
1. Empty the contents of the bag into a bowl
2. Cut butter into small pieces and then mash into dries using a fork until small pea-sized dots of butter remain
3. Combine milk, vinegar, and ½ of the beaten egg with the dries. Reserve the other half for brushing the scones before baking
4. Fold together the dough 3 or four times with a spatula until the dough holds together. It is normal for it to be a little shaggy
5. Press about 8 by 10 into a rectangle, cut in half, then thirds to form six smaller rectangles
6. Cut each rectangle on a diagonal to form 12 scones
7. Brush each scone with egg wash and top with a bit of extra granulated sugar
8. Bake in a 425-degree oven for 10-12 minutes or until golden brown
