Rainy Day Recipe: Cardamon Pinenut Scones

I received a little jar of heaven in the form of some incredible homemade lemon curd from a friend the other day and just had to figure out something to make that will cause me to eat as much of it as possible.  While a little spoonful here and there while standing before the open fridge will do the trick, I decided I'd make a batch of my cardamon pinenut scones to accompany it. 

I might be in the minority, but I'm not a fan of the "kitchen sink" scone that's become so popular in the last few years.  A scone is not a cupcake.  And a scone is not a muffin as far as texture.  And yes, I am snobby about it.  So this recipe might not be to everyone's taste (read the reviews on epicurious), but I love its aromatic simplicity- a little black dress of the scone world.  Not too sweet so the lemon curd can take center stage.  The original recipe can be found here, but I've simplified the instructions because who actually mixes their dry ingredients in a separate bowl first, anyway?

2 1/4 c flour (they say cake flour, but whatever)
1/2 tea salt
1 tbsp baking powder
1/2 tea baking soda
2 tea cardamon
1/4 tea cinnamon
1/4 tea nutmeg
2 tea lemon zest
3/4 stick of very cold butter
1/2 c milk
1 egg
3 tbsp light brown sugar (I use turbinado)
1 tea vanilla
For egg wash:
1 egg
2 tbsp milk
extra sugar for sprinkling

Preheat the oven to 400F.  Combine dry ingredients into a large bowl and mix in the butter much like you would a pie crust.  I cut the stick into little squares and rub them into the flour mixture until crumbly.  Whisk in the wet ingredients and brown sugar.  Knead until a dough forms, about half a minute.  Divide the dough in two and squash them into circles about 3/4" thick.  Cut a cross into the tops about halfway through the thickness to divide each circle into fourths.  Brush on the egg wash and sprinkle some sugar over the rounds.  Bake in the oven about 18 minutes.  Serve with lemon curd.  Try to share.