I’ve already included my favorite scone recipe on 3 Chairs, but I made these (also in the Kinfolk Cookbook) this weekend and thought they were worth sharing. They’re a sturdier scone, crumbly without being too dry, and strong enough to withstand a dunk in tea or coffee.
A few notes: The key is to just knead long enough for the dough to come together — any extra kneading will result in tough scones. I sprinkled brown sugar on top of each one before baking and thought it added the right amount of sweetness, since the scones themselves aren’t very sweet at all, and I baked them for 17 minutes, not the suggested 20-22.
Follow the recipe here, then eat them while they’re still warm.