1 ½cups(225 grams) all-purpose flourplus more for dusting
2teaspoonsbaking powder
1teaspooncream of tartar
½teaspoonbaking soda
¼teaspoonkosher salt or slightly less
3tablespoonsunsalted buttercut into small pieces, plus more for greasing pan
⅔cup(160 ml) whole milk or buttermilk
Instructions
Preheat the oven to 425°F (220 C).
In a large mixing bowl, whisk together the flour, baking powder, cream of tartar, baking soda, and salt. Work in the butter with the fingertips until the mixture has the consistency of large, flaky crumbs. Make a well in the center, and add milk. Stir using a spatula until the dough is soft.
On a floured surface, roll out the dough to a ½-inch (1.25 cm) thickness. Use a pastry cutter 2 to 2 ½ inches (5 to 6.5 cm) in diameter or a water glass, press out rounds. (Do not twist when pressing out, or the scones are likely to bake unevenly).
Lightly grease a baking sheet with butter or line with parchment paper. Arrange the rounds on the sheet. Lightly dust their faces with flour.
Bake until they have risen and turned golden, 10 to 15 minutes. Remove from the oven. Serve warm.
Notes
These scones are best the day they are made. Leftovers can be warmed up in the oven or toaster oven at 350 F for about 4 to 5 minutes to refresh them. If you don't refresh them, they won't break apart with your fingers. Instead, you'll need a knife to cut them open which is a breach of afternoon tea etiquette.