The Best Recipe Sweet Milk Scones
Makes 8 or 9 Scones
2 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1-2 tablespoons sugar (optional)
4 tablespoons unsalted butter, chilled and cut into 1/2 inch pieces
3/4 cup whole milk
1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Whisk flour, cream of tartar, baking soda, salt, and sugar together in large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With fingertips, pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.
3. If making by hand, make a well in the center and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. If using a food processor, pour milk through feed tube, pulse until dough just starts to gather into a rough ball (do not overprocess or scones will be tough). Turn dough onto a well floured work surface.
4. Quickly roll dough to thickness of 1/2 inch. Use a lighly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3 inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lighly browned, 10 to 12 minutes. Serve immediately.