Sweet White Scones

My Granny - who was from England - used to make these quite often, so for me, this is what a scone should be.

6¼ cups all-purpose flour, unbleached
1 pinch sea salt
¼ cup + 2 Tbsp. superfine sugar
1 Tbsp. baking powder
¾ cup (1½ sticks) butter, chilled and cut into pieces
4 large eggs
1¾ cups + 2 Tbsp. milk
sugar, for sprinkling

Preheat oven to 475°F (245°C/225°C fan, Gas Mark 9). Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, salt, superfine sugar, and baking powder. Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.

In a medium bowl, whisk together 3 eggs and milk. Add milk mixture to flour mixture and stir to combine.

Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1” thick. Using a 3” biscuit cutter, cut out scones and transfer to prepared baking sheets.

In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with granulated sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12-14 minutes. Transfer scones to a wire rack and let cool slightly before serving.

Makes about 18 scones.