I made these scones this weekend; mostly because N and mine's teas obsession has reached new heights (who doesn't want tea and scones? Together they are heaven!) but also because I've been wanting to try my hand at making my own scones. This recipe for Sweet White Scones adapted by Martha Stewart from Petersham's Nursery that Emma posted on her blog, The Marion House Book, was simple, delicious and really quite dreamy topped with strawberry preserves. I actually halved the recipe so we wouldn't end up with an abundance of scones with no one to eat them all and they turned out just perfect.
Sweet White Scones
slightly adapted from Martha Stewart and Petersham's Nursery
Ingredients:
3 1/8 cups all-purpose flour, plus more for work surface
Pinch of salt
1/8 cup plus 1 tablespoons granulated sugar
1/2 heaping tablespoon baking powder
6 tablespoons (3/4 sticks) unsalted butter, chilled and cut into pieces
3 large eggs
just under 1 cup plus 1 tablespoons milk
Granulated sugar, for sprinkling
Directions:
Preheat oven to 475 degrees. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, superfine sugar, and baking powder. Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.
In a medium bowl, whisk together 2 eggs and milk. Add milk mixture to flour mixture and stir to combine.
Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets.
In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with granulated sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.
Yields approximately 12-14 scones.
1/2 heaping tablespoon baking powder
6 tablespoons (3/4 sticks) unsalted butter, chilled and cut into pieces
3 large eggs
just under 1 cup plus 1 tablespoons milk
Granulated sugar, for sprinkling
Directions:
Preheat oven to 475 degrees. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, superfine sugar, and baking powder. Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.
In a medium bowl, whisk together 2 eggs and milk. Add milk mixture to flour mixture and stir to combine.
Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets.
In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with granulated sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.
Yields approximately 12-14 scones.
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