Irish Butter Scones

Ingredients

1 3/4 cups (about 8 ounces) all-purpose flour
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 ounces) cold butter, cut into pieces
1/2 cup whole milk
1 large egg, plus additional beaten egg for brushing over tops

Directions

Heat oven to 425° F. Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl. Using fingertips or pastry blender, rub or cut the butter into flour mixture to form coarse crumbs. Whisk together milk and 1 egg. Make a well in the flour mixture; pour in milk mixture. Using a fork, stir just until soft, moist dough is formed.

Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough. (Do not over knead.) Pat dough to 1 1/2-inch thickness. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out about 6 rounds, place rounds on a lightly buttered baking sheet. Brush tops with additional beaten egg; sprinkle with additional sugar.

Bake until golden brown, about 14 to 17 minutes, rotating the pan halfway through baking for more even browning. Serve warm with butter and jam.