In this episode, I wanted to show you how to make some uniquely delicious scones. I think they are the best scones of all! Recipe is written out below -- thank you for watching.
#scones #baking #kevinleejacobs

Ingredients for 16-18 2-inch-diameter scones
500g (approx. 3 1/2 cups) all-purpose flour, plus extra for dusting
A pinch of salt (1/4 to 1/2 teaspoon, or to taste)
2 tablespoons baking powder
90g (1/2 cup) caster sugar (or, use regular granulated sugar)
113g (1/2 cup) cold, diced butter
191ml (3/4 cup) whole buttermilk
2 large eggs

For glazing the scones
1 egg, beaten with 1 teaspoon milk or water

Special equipment:
A standing mixer outfitted with the paddle attachment

Tip the flour, salt, and sugar into the bowl of a standing mixer. Mix on low speed until combined -- about 30 seconds. Add the butter, and mix at low to medium-low speed until the mixture resembles coarse crumbs.

Whisk together the buttermilk and eggs. At low to medium-low speed, add the buttermilk mixture to the flour mixture. Mix just until all of the flour is moistened -- there should be no dry bits of flour at the bottom of the bowl -- 3-5 minutes.

Scrape the dough onto a very lightly floured surface. Knead the dough by hand until it is fairly smooth -- 3-5 minutes. Form the dough into a ball, smooth side up. Cover with cling film and let rest at room temperature for 15-30 minutes to relax the gluten.

Flip the dough so its smooth side is on the bottom. Roll into a circle 3/4-inch thick. Use a floured 2-inch-diameter biscuit cutter to cut out rounds. Space the rounds about 1 inch apart on a parchment-lined baking sheet. Gather, roll out, and cut out rounds from the remaining scraps of dough. Cover the baking sheet with cling film and let rest at room temperature for 15-20 minutes.

Brush the top of each scone with the glazing mixture. Let the glaze dry on the scones for 15-20 minutes.

Meanwhile, center the oven rack and preheat the oven to 375°F.

Glaze the scones a second time. Then bake the scones in the preheated until they puff and and their tops turn golden brown -- 15-20 minutes, depending on your oven. Cool slightly before serving. Enjoy with butter or clotted cream (or whipped cream) and jam.

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