These scones are light, flaky, and airy—closer to a biscuit than the crumbly pastries you might have in mind.
Recipe information
Yield
Makes 10 servings
Ingredients
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.
Step 2
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.
Step 3
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.
Step 4
DO AHEAD: Scones can be made 8 hours ahead. Let cool completely and store airtight at room temperature.
