And what’s a curd without somewhere for it to land? Here’s Alice Medrich’s delightfully adaptable and absolutely delicious scone. If you want to add in some extra citrus zest, nuts, dried fruit, granola, fresh fruit, a jam swirl, or chocolate chunks, feel free! They don’t change the measurements of the flour, etc. and truth be told, when I make scones they are more of a collection of dried fruits and nuts held tenuously together with a little batter. 

Note: This is a very tender dough. Feel free to spoon it onto the baking sheet (I’ll sacrifice picture perfect for delicious every time). 

1 large egg

1/2 cup cream, whole, or low-fat milk

2 cups flour

1/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, chilled, cut into cubes

1 egg, beaten with a drop of milk for egg washing before baking

Preheat the oven to 400F (200C) and line a baking sheet with parchment paper.

1. In a small bowl, stir together the egg with the milk or cream.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Using your fingers, work in the cold butter until the pieces are about the size of corn kernels.

4. Add the egg mixture, stirring with a spatula, until the dough is moistened, (if you were going to add in nuts or dried fruit, now is your chance! Use as much or as little as you like!)

5. On a lightly-floured surface, pat the dough into an 8-inch round. If it’s too wet and is very sticky, knead in a spoonful or two of flour on the countertop.

6. Cut the dough into eight wedges.

7. Brush the tops of each wedge with the egg wash.

8. Bake the scones for 25 minutes, or until the tops are golden brown.