This recipe hales from the book Biscuits and Scones Coffee and Teatime Treats on pages 76-77. It is my go-to recipe anytime I am serving scones. I find it to be delicious and reliable as very easy.
2 1/2 C flour
1 T baking powder
1/2 tsp. salt
8 T or one stick of COLD butter, cut up
1/3 C sugar
2/3 C milk
Heat oven to 425 degrees F.
Put the flour, powder and salt in to a bowl and mix well.
Add the butter and cut into the dry ingredients using a pastry blender until crumbly.
Add the sugar and toss well.
Pour in the milk and mix until a soft dough forms. Shape it into a ball. Put it on a lightly floured surface and knead 10-12 times. Cut in half.
Take one half and shape into a circle. Use a rolling pin to even it out. Cut into eighths. Place wedges onto an ungreased cookie sheet slightly apart.
Bake for 12 minutes or just until lightly browned.
Put scones on a cloth covered wire rack and cover with cloth while cooling.
serve with Devonshire (Clotted) Cream and Lemon Curd or your favorite jams.