This dough is quick, easy and can be make in just a few minutes once you get the recipe down. It is also VERY forgiving so don't stress if you make mistakes.

I use just one bowl for this recipe because I don't want to wash more dishes than necessary.

Set your oven to 400–415°F.Use 400°F for smaller or all-purpose flour scones. Go with 415°F for larger or gluten-free scones 

• In one bowl combine dry ingredients.
• Take 1 stick of cold butter, cut into small cubes. Toss them into the dry mix, and use your fingertips to quickly work the butter into pea-sized bits. Think “cold and crumbly,” not “melted and mushy.” Speed is your friend here — cold butter equals flaky scones.
• Add in extras like chocolate chips, nuts, seeds, bacon, cheese, fruits...
• Make a well in the dry ingredients.
• Crack eggs into it (or into small bowl and then add to large one if you are nervous about shells) and use a fork to beat eggs until yolk and whites are combined. Then mix into dry ingredients.
• Slowly add cold milk while mixing, you may want to use your hands to bring dough together (check for flour hiding at bottom of bowl). Once it is not dry and can create a ball but is not sticky and goopy- stop adding more milk.

  The dough should have the consistency of sugar cookie dough that you would roll out to cut into shape, or like pie dough.

  (If your dough turns into a goopy, sloppy mess, don’t panic — just add in more flour until it can hold a soft ball shape. If you’ve added more than about ½ cup extra flour in total, toss in a pinch of salt, a small spoon of sugar, and a touch (¼ teaspoon) of baking powder to keep the balance right.
• Shape scones into circles, triangles, (you can do a disc and then cut wedges), make them big, small, totally your choice.
• Chilling dough for 15-30min is optional, but does result in better scones if the butter has warmed or you care about the scones keeping their shape vs being more 'rustic' in appearance. You can also chill the dough, shaped or not shaped, covered, in fridge overnight to bake in the morning.
• Optional: egg wash or sprinkle sugar on top, or add sliced almonds, poppy seeds, cheese...
• Bake for 20-25 minutes until just about golden brown- time varies based on size and thickness of scone. 

GLAZE (Optional)

• In a small bowl, whisk together:

  1 cup powdered sugar

  Pinch of salt

  ½–1 teaspoon extract or flavoring of choice

  Slowly add milk, cream, or your dairy-free alternative — about 1 teaspoon/spoonful, or slow controlled pour, at a time — until the glaze is smooth and just pourable.

  Glaze Consistency Guide (for 1 cup powdered sugar)

  Thick glaze (for spreading or a glossy top that sets firm):→ Start with 1–1½ teaspoons milk (or cream).It should be smooth and shiny, but when you drag a spoon through it, the line holds for a couple of seconds before melting back together.

  Medium glaze (classic drizzle that sets with a slight sheen):→ About 2–3 teaspoons milk.It should slowly drip off the spoon in ribbons — think “lazy drizzle.”

  Thin glaze (for dipping or self-spreading over warm scones):→ Around 4–5 teaspoons milk. This one flows easily — it will spread on its own and dry to a softer, matte finish.

  Want more glaze on each scone? Make more! You can add glaze when scones are slightly warm to have it self spread over scones or when cool if you want to control the final appearance.