In a food processor combine the flour, baking powder, and salt. Dice 1/4 cup of the butter and add it to the flour, pulsing until the mixture resembles breadcrumbs. Add the milk, 1 tbsp at a time, pulsing the motor, until the mixture forms a ball. Wrap the dough ball in plastic and refrigerate for 30 minutes. Preheat the oven to 250F. Grease a cookie sheet. On a lightly floured surface roll out the dough to a thickness of 1/2-inch. With a 2-inch round cookie cutter cut the dough. Place on the cookie sheet. Bake for 15-20 minutes, until golden-brown. To make the anchovy butter beat together the remaining butter with the anchovies to make a purÄe. Slice the cooked scones in half horizontally and spread some of the anchovy butter on them. Sandwich the scone halves back together. Serve immediately.
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1 2/3 cups flour
1 tbsp baking powder
3/4 cup unsalted butter
1/4 cup milk
1/2 tsp salt
1/4 lb canned anchovies, drained and chopped
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20
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20
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How much milk is added to the dough will be determined by how dry the flour is.
