Scones (Adare Manor)

These scones are light, flaky, and airy - closer to a biscuit recipe than the crumbly pastries you might have in mind.

1¼ tsp. baking powder
¾ tsp. sea salt
1½ cups all-purpose flour, unbleached
¼ cup (½ stick) unsalted butter, chilled, cut into ½" pieces
½ cup whole milk
2 Tbsp. sugar
1 large egg, beaten to blend

To Serve:
clotted cream
raspberry jam and/or lemon curd

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Whisk baking powder, salt, and 1½ 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 parchment-lined 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.

Makes 10 servings.

Make-Ahead: Scones can be made 8 hours ahead. Let cool completely and store airtight at room temperature.