'Real Welsh Scones'

With my 1L starting school on Monday, I am making it a point to not leave the house this weekend. I wanted something delicious for breakfast this morning (although it was more like lunch time), and decided to give The Modern Baker book another try. I have had some disappointing first tries using this book. The flat, frisbee like chocolate cake of the chocolate genoise mousse cake comes to mind, but the 'Real Welsh Scones' came out just right. They are flaky yet firm and slightly sweet. I new recipe staple.
Real Welsh Scones

2 1/4 c. all-purpose flour

1/3 c. sugar

1 tbs. baking powder

1 tsp. cream of tartar

1/2 tsp. salt

1 stick of butter sliced into 12 pieces

1 large egg

1/2 c. milk

Mix all the dry ingredients in a food processor. Add the cold butter pieces and pulse 6-10 times. Move ingredients to a mixing bowl and add the egg and milk. Pat out into two six-inch disks. Bake for 12-15 minutes at 450 degrees.