Skillet Scones - Test 2

1 2/3 cup flour
2 Tbsps baking powder
2 tsps sugar
1/2 tsp salt
1/4 cup cold butter cut into cubes
1 egg
3/4 cup milk or milk+buttermilk/yogurt mix
1 tsp vanilla

1. Mix together dry ingredients
2. Add the butter pieces and pinch with your fingers to create a crumb texture. The secret is to have small globules of butter throughout the dough; really cold (but not frozen) butter helps with this.
3. Make a well in the middle and crack in the egg - lightly whisk the egg in the well, add the milk and vanilla, and finally mix everything with a wooden spoon just until combined.
4. Liberally butter an 8-10" cast-iron pan. Spread the dough over the bottom. Make cuts in the raw dough to form 8 wedges. Turn on the heat to medium-low and cover. Cook for 7 minutes or until nicely browned underneath. Flip and cook another 7 minutes.
5. Turn out onto a wire rack and allow to cool, at least long enough to handle, then break apart along the cut lines. Serve with butter, crème fraîche, Devon cream, preserves, honey, etc.