📋 Instructions

1. 1Preheat and prep — Heat the oven to 425F (220C) and line a baking sheet with parchment paper. Measure everything out before you start so the dough stays cold.
2. 2Whisk the dry mix — Whisk the flour, baking powder, salt, and sugar in a large bowl until evenly combined. This distributes the baking powder so every scone rises the same.
3. 3Rub in the butter — Add the cold cubed butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs with a few pea-sized lumps left. Those lumps create flaky layers.
4. 4Add the wet ingredients — Stir the beaten eggs and milk together, then pour most of it into the flour, reserving 2 tablespoons. Bring it together with a knife or your hands until a soft, slightly sticky dough forms, adding the reserved liquid only if needed.
5. 5Shape the dough — Turn the dough onto a lightly floured surface and pat it gently into a round about 1 inch (2.5cm) thick. Do not knead it, as overworking makes the scones tough.
6. 6Cut the scones — Dip a 2 1/2 inch (6cm) round cutter in flour and press straight down to cut 6 to 8 scones, re-patting the scraps once. Place them on the tray about 1 inch apart and brush the tops with milk.
7. 7Bake until golden — Bake for 14 to 16 minutes at 425F (220C) until risen tall and golden brown on top, with the bottoms lightly browned and an internal temperature of about 200F (93C). The tops should spring back when pressed gently.
8. 8Whip the cream — While the scones bake, whip the cold cream with the powdered sugar to soft peaks, about 2 to 3 minutes with a hand mixer. Keep it chilled until serving.
9. 9Split and serve — Cool the scones on a rack for 5 minutes, then split each one and fill with a spoonful of strawberry jam and a dollop of whipped cream. Serve warm.