2 c flour (241 g)
1⁄2 t salt
1 T baking powder
2 t sugar
4 T butter
3⁄4 c milk (heavy cream or half and half)
- Preheat the oven to 425°F with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment.
- Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
- Mix in the fillings until evenly distributed, about 2 cups of savory fillings will work.
- Add 1/2 cup of the milk, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add only enough of the remaining milk until the dough comes together.
- Divide the dough in two and make approximately 5" disk about 3/4" thick on a prepared baking sheet. Use a knife or bench knife to cut the disks into 6 wedges, spreading the wedges apart a bit on the pan.
- Chill the scones in the freezer for 30 min to solidify the butter.
- Bake the scones in the middle or upper third of the oven for 20 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
- Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.