Welsh Scones

 If I find myself in a coffee shop in need of a snack, I generally grab a scone.  They're crumbly and a little dry, so pair perfectly with tea or coffee.  It's just never occurred to me to actually try my hand at making scones; I thought they would be complicated and take an incredibly long time or something.
Thanks to Nick Malgieri, whose book is really changing the way I look at baking, I gained the confidence to make scones in my own kitchen.  Seriously, they couldn't be easier, and take a total of 30 minutes to bake.  Scones are great served with butter and jam along with tea or coffee.  John Paul and I had them with blackberry jam and fruit salad; yum!

Welsh Scones (adapted from Nick Maglieri's The Modern Baker, 2008)
2 1/4 c. whole wheat flour
1/3 c. sugar
1 Tbsp. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
1 stick butter, cold and cut into small pieces
1 large egg
1/2 c. milk
1. Set a rack in the middle of the oven and preheat to 450.
2. Combine flour, sugar, baking powder, cream of tartar, and salt in a food processor fitted with metal blade and pulse to combine. Add butter and pulse until mixture is mealy, but dry and powdery.
3. In a small bowl, whisk together egg and milk.
4. Empty processor into a medium bowl and use a fork to combine the egg mixture with the flour mixture, until flour mixture is evenly moistened.
5. Gently knead dough 4-5 times, until it is smooth. Divide dough in half and press each half into a 6-inch disk. Place both disks onto a baking sheet covered with parchment paper.
6. Use a knife to score each disk into 8 wedges, not cutting all the way through. Bake until they are golden and firm, about 15-17 minutes.
7. Slide disks onto a platter and break apart. Enjoy!