Scones

By jargrr

Ingredients

• 1 1/4 teaspoons baking powder
• 3/4 teaspoons kosher salt
• 1 1/2 cups all-purpose flour plus more for work surface
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces
• 1/2 cup whole milk
• 2 tablespoons sugar
• 1 large egg, beaten to blend
• Clotted cream, raspberry jam, and/or lemon curd (for serving)

Details

Servings 10
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 425°F. Whisk baking powder,
salt, and 1 1/2 cups flour in a large bowl. Add
butter and blend with your fingertips until
pea-size pieces form. Add milk and sugar
and mix with a fork until a shaggy dough
forms. Transfer dough to a lightly floured
surface and gently knead until dough just
comes together, 3 or 4 times.

Gently pat dough into a 1"-thick round.
Using a 2" round biscuit cutter or inverted
small glass, cut out scones. Gather scraps
and repeat, patting out and cutting to
make 10 scones. Transfer to a parchmentlined
rimmed baking sheet and brush
with egg.

Bake scones until golden brown, 15-20
minutes. Transfer to a wire rack. Serve
warm or at room temperature, split, with
clotted cream, jam, and/or lemon curd.

DO AHEAD: Scones can be made 8 hours
ahead. Let cool completely and store airtight
at room temperature.