3cupsall-purpose flour(plus more for patting out the dough)
2tablespoonssugar
1tablespoonbaking powder
1teaspoonkosher salt
¾cup(1 1/2 sticks) chilled unsalted butter(cut into pieces)
1cupmilk(preferably whole)
1egg plus 1 egg yolk
About 3 tablespoons softened unsalted butter(for serving)
½poundgood-quality smoked salmon
Instructions
Preheat the oven to 400 F. Line a baking sheet with parchment paper. Lightly flour a clean work surface.
In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. Using a pastry cutter, two knives, or your fingers, cut the butter into the flour mixture until the mixture resembles coarse cornmeal, with no pieces of butter any larger than a pea. In a small bowl, combine the milk and the egg yolk. Stir the milk mixture into the dry ingredients just until the mixture comes together.
Turn the dough onto the floured work surface and roll or pat out the dough 1 1/4-inch thick. Cut out 2 1/2-inch circles with a biscuit cutter, as close as possible to one another. Gently pat together the scraps so that they are 1 1/4-inch thick, and cut out another two or three circles as possible. Place them on the prepared baking sheet at least 1 inch apart. Beat the egg with 1 teaspoon of water in a small bowl, and use a pastry brush to lightly brush the top of each scone with the egg mixture.
Bake until golden brown, about 15 to 18 minutes. Transfer to a wire rack to cool until barely warm or at room temperature. Split them in half with a fork or cut them with a sharp knife, spread the butter evenly between the scones, layer some salmon onto each bottom half, and place the scone tops over the salmon.
Notes
Cutting Butter into Flour for SconesWhat does it mean to cut the butter into the flour mixture? The butter is added cold in small pieces. Then it needs to be incorporated into the dry ingredients so that it is well distributed throughout but still maintains a pebbly texture. This is so that when the scones bake, the bits of cold butter will melt into the dough. The end result is the creation of flaky tiny pockets of air, which keeps the texture light.Blending the butter in with a pastry cutter, two butter knives, or quick rubbing movements with your fingers allows this to happen. Creaming the butter into the dough would create a denser scone.