Clarkson Family Recipe Book

Ingredients:

• 2 cups flour, more as needed
• 1 tsp salt
• 2 tsp baking powder
• 2 tbsp sugar
• 5 tbsp cold butter, cut into pieces
• 1 egg
• ½ to ¾ cup milk (or heavy cream), more for brushing
• Mix-ins of your choice (here I used blueberries, but you could also use raspberries, currants, etc.)

Directions:

Heat the oven to 425 degrees (400 convection). Mix 1 cup of the flour along with the salt, baking powder, and sugar until well combined, then add second cup of flour. Cut the butter into small cubes, and then mix into the flour mixture until it resembles cornmeal. Add the egg and 1/2 cup milk to form a slightly sticky dough. Add a little more milk or a little more flour to get a sticky dough that just sticks to your hands.

Turn the dough onto a lightly floured surface and knead once or twice. *If you are using mix-ins, add them after kneading, gently folding the dough to incorporate them; be careful not to squish.* Then press the dough into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass (gently reshape the dough to cut again until it is all used). Put the rounds on a baking sheet lined with parchment paper. Brush the top of each scone with a bit of milk (or use an egg wash for a beautiful shine; you can also dust sugar on top.)

Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately with butter, jam, and/or clotted cream.

Original recipe from: https://cooking.nytimes.com/recipes/1013297-classic-scones