When Mary Beth went to the U.K. a few years ago, she returned with a number of marvels, including a delightful cookbook. One of my favorite recipes in that book is the scones. This recipe will make 10 to 12 scones, depending on the size of your biscuit cutter. Just serve them with fresh whipped cream and jam, and you’ll have a delicious summer breakfast or dessert.
As a friendly reminder
to not be like me, be gentle with the dough and handle it as little as possible. Otherwise your light and fluffy scones will be neither light nor fluffy.
2 oz. butter, diced and very cold
1 lb. flour
½ tsp. salt
2 tsp. baking powder
2 tbsp. sugar (caster/baking if you have it)
9 fl. oz. milk
Sparkling sugar (optional)
- Preheat oven to 425° F. Line baking sheet with parchment paper.
- Mix flour, salt, and baking powder together.
- Cut in butter until mixture has the consistency of fine breadcrumbs. Mix in sugar.
- Add milk and mix to form a soft dough.
- Roll dough out to ½” thick on a lightly floured surface. Cut scones with biscuit cutter and place on baking sheet.
- Brush scones with milk and sprinkle with sparkling sugar, if desired. Bake for 10 to 12 minutes or until golden.
- Let cool. Cut scones in half and serve with clotted/whipped cream and jam or fresh fruit.