Both in and on these traditional scones, use the richest butter you can find—for instance, Ireland’s Kerrygold, available in some U.S. supermarkets.
- 6 1⁄4 cups flour
- 1⁄2 cup sugar
- 2 tsp. baking powder
- 16 tbsp. (2 sticks) unsalted butter, cut into pieces
- 3⁄4 cup sultanas (golden raisins)
- 1 3⁄4 cups milk
- 1 egg
- Preheat oven to 400°. Line two baking sheets with parchment paper and set aside. Whisk flour, sugar, and baking powder together in a large mixing bowl. Using a pastry cutter or two table knives, cut butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Stir in sultanas. Add milk and stir until dough just comes together.
- Turn dough out onto a lightly floured surface. Dust hands with flour and gently knead with the heels of your hands several times until dough forms a rough ball. (Do not overknead dough, or scones will be tough.)
- Divide dough into 20 equal pieces, gently shape each into rounds, and arrange on prepared baking sheets 1″–2″ apart. Beat egg and 1 tsp. water together in a small bowl. Using a pastry brush, brush tops of dough rounds with egg wash.
- Bake scones until golden brown, 30–35 minutes. Set aside to cool on wire racks for 5–10 minutes. Serve warm with butter and marmalade or jam.