1 1/4 teaspoons baking powder
3/4 teaspoons kosher salt
1 1/2 cups all-purpose flour plus more for work surface
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2″ pieces
1/2 cup whole milk
2 tablespoons sugar
1 large egg, beaten to blend
Clotted cream, raspberry jam, and/or lemon curd (for serving)
Preheat oven to 425°F (220°C). Whisk baking powder, salt, and 1 1/2 cups flour in a large bowl. Add butter and blend with your fingertips until pea-size pieces form. Add milk and sugar and mix with a fork until a shaggy dough forms. Transfer dough to a lightly floured surface and gently knead until dough just comes together, 3 or 4 times.
Gently pat dough into a 1″-thick round. Using a 2″ round biscuit cutter or inverted small glass, cut out scones. Gather scraps and repeat, patting out and cutting to make 10 scones. Transfer to a parchment lined rimmed baking sheet and brush with egg.
Bake scones until golden brown, 15-20 minutes. Transfer to a wire rack. Serve warm or at room temperature, split, with clotted cream, jam, and/or lemon curd.
You get 8 to 10 servings.
DO AHEAD: Scones can be made 8 hours ahead. Let cool completely and store airtight at room temperature.
Found here http://www.rfgkitchenrelax.blogspot.com/2013/04/adare-manor-scones.html