Makes: 16 scones
- 2 cups all-purpose flour
- ½ tsp. salt
- 2 tsp. white sugar
- 1 tbsp. baking powder
- ½ cup cold salted butter
- 1 tbsp. roughly chopped fresh or 1 tsp. chopped dried rosemary
- ½ tsp. mustard powder
- 1 tsp. cracked black pepper
- 1 large egg
- ½ cup plain yogurt
- ½ cup dried cranberries
- 1 cup shredded extra-sharp cheddar cheese
- Mix flour, salt, sugar, and baking powder in a large bowl.
- Slice butter into chunks and add to flour mixture.
- Using your hands, rub the butter into the flour until it is in pea-sized crumbs, and the mixture is the texture of damp sand.
- Stir in rosemary, mustard powder, and cracked black pepper.
- Whisk egg and yogurt together in a small bowl and drizzle it over the flour mixture.
- Add cheddar cheese and cranberries. Mix gently until cheese and cranberries disperse, and everything appears moistened.
- Turn out onto a clean and floured surface. Flour your hands and bring the dough together, aiming to not over-mix.
- Place the dough back into the bowl, cover, and place in the fridge.
- While the dough chills, preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Place chilled dough on a floured surface and cut into two equal parts. Roll out dough halves into rough rectangles, and fold into thirds. Repeat this process 1-2 more times. Finally, fold into thirds once more.
- At this point, the dough should be fairly easy to shape into a square. Roll dough until approximately ½ – ¾ inches thick and cut into triangles. Arrange evenly on the baking sheet.
- Bake for 22-27 minutes until scones lightly brown on top.
- Cool and serve.
- Store in an airtight container in the fridge for up to a week.
There are two steps outlined here that ensure that the scones rise well. First is chilling the dough, as outlined in step 4. The second is rolling out and folding the dough into thirds multiple times.
These two techniques have worked for me. However, if you have your own tried and true way of making scones, I encourage you to use your method!