I wanted to keep it simple. I wanted to make it easy. I wanted to be fed. There were other recipes with things I did not have in my fridge. Buttermilk and whipping cream and various other forms of dairy. I did not have candied ginger or fresh blueberries or Meyer lemons. I didn't want to grate anything or mince anything or otherwise labor in tiny, precise movements.
All I wanted was a scone. Something warm and slightly sweet. Something to keep me company on a cold, damp Monday.
This is what happens when you know exactly what you need: you edit out what you don't. You turn down the options for more time-consuming, complicated choices. You thwart any attempt at distraction. You arrow yourself forward with a smoothness and efficiency that startles you. You align with your deep capacity for happiness. And in this clarity, this break in the program of overexertions and stratospheric expectations, you find a delicious sort of peace.
1/3 c. butter
1 3/4 c. flour
3 tbsp. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
4 to 6 tbsp. half and half or milk
Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder, and salt until mixture resembles fine crumbs. Stir in 1 egg, and enough half and half so dough leaves the sides of the bowl.
Turn dough onto lightly floured surface; knead 10 times. Roll 1/2 inch thick; cut with round or heart shaped cutters. Place on ungreased cookie sheet.
Bake until golden brown, 10 to 12 minutes remove immediately. Serves 15. Split scones and serve with butter, jams and jellies.