Categories: Breakfast, Highly Rated, Pastry

Ingredients

• 3 1/2 cups flour
• 1 Tbsp baking powder
• 1/2 tsp salt (omit if using salted butter)
• 1/4 - 1/2 cup sugar (to taste)
• 1 stick + 2 Tbsp butter, cut into chunks and kept VERY COLD until used
• 3/4 cup whole milk, or cream, or combination
• 1 egg

Directions

1. Whisk the flour, baking powder, and salt together.

2. Crumble and mash the butter chunks into the flour mixture until the chunks are no larger than pea-sized. Uniformity is not required, and hands are great but you can always use a food processor.

3. In a separate bowl, beat the egg into the milk (and/or cream).

4. Make a well in the middle of the dough and pour the milk and egg mixture into it. Very gently mix everything together to form a dough that is just holding together. Again, uniformity is not required.

5. Preheat oven to 400 degrees F.

6. Gently roll out the dough onto a floured surface to 1 – 1 1/2 inches thick. Cut your scones into whatever shape you like, keeping in mind that triangle wedges are an American invention, and true English scones are a diminutive cylindrical biscuit.

7. Place scones close together, but without touching, on an ungreased, parchment lined baking sheet. Bake for 15 – 20 minutes, until just turning golden on the top.

8. Enjoy warm from the oven and piled high with clotted cream or butter, jam, preserves, marmalade, lemon curd, etc.

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