These scones are delicious; light, flaky, buttery, and versatile. And the best thing is that they are not too sweet - making them the perfect base for your favourite jam or lemon curd.
In a medium sized mixing bowl, combine the flour, sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, blend in the cold butter until it is cut into pea-sized chunks coated with flour.
In a separate bowl, combine the 5 Tbsp. milk or cream with lemon juice and let it stand for a minute or so. Then beat in the eggs (setting part of 1 white aside for later), and add the wet mixture to the flour and butter mixture.
Use a fork or spoon to roughly bring the dough together; then gently knead until the mixture just comes together into thick, smooth dough. If the mixture seems too dry, add the remaining 1 Tbsp. of milk to soften the dough.
Divide the dough into 2 equal portions; then, on a lightly floured work surface, press each section into a 4-5" circle (about 1" thick). Cut each into quarters, and place the cut scones onto a parchment lined baking sheet.
Beat the reserved egg white; then brush onto the scones, and sprinkle generously with coarse sugar.
Bake at 400 degrees F for 12-15 minutes or until the edges are just lightly golden and the scones are nicely risen.
Tip: If you want your scones to have a more flaky look, try keeping the butter chunks a bit more coarse. I like to do this with my fingertips - blending it into the dough until you have little "chips" of butter in there - about the size of fresh coconut shavings. Then continue with the directions as recorded above.
You can also add raisins or other dried fruit to this recipe! I recommend 1/2 cup.