Free-Form Scones

For the scones:
    3 1/2 cups all-purpose flour
    1/4 teaspoon salt
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    4 tablespoons chilled butter
    1/4 cup chilled vegetable shortening
    1 cup milk, more as needed

For baking:
    1 large egg
    1 teaspoon sugar
    Salt

1. In a food processor or a mixing bowl, combine flour, salt, baking powder and baking
soda. Cut butter and shortening into cubes and scatter over flour mixture. Process
(or cut in by hand) flour and fats to obtain an oatmeal-like consistency.

2. Sprinkle 1 cup milk on mixture and pulse or mix until mixture comes together as a
dough. If it seems too dry, add more milk a little at a time until dough is cohesive.

3. Line a baking sheet with plastic wrap, and set aside. Break off pieces of dough, and
shape them by hand into 2 1/4-inch disks about 3/8-inch thick. (Alternatively, dough
may be rolled out on a lightly floured surface until 3/8-inch thick, and cut into 2 1/2- inch
disks. Reroll scraps as necessary.) Place scones close together on baking sheet.

4. Put uncovered baking sheet in freezer just until scones are solid. Once solid, transfer
scones to airtight freezer bags.

5. To bake scones, heat oven to 425 degrees. Line a baking sheet with a nonstick liner
or parchment paper. In a small bowl, beat together egg, sugar and a pinch of salt. Brush
scones all over with this egg wash, and arrange 2 inches apart on baking sheet. Bake
frozen scones until risen and light golden brown, about 15 minutes.

Yield: 14 to 18 scones.