Jan 9, 2012
These pillowy scones are the ideal accompaniment to tea and are delicious with butter, preserves, and clotted cream. This recipe first appeared in the 2012 SAVEUR 100, with the article Homemade Scones.
Credit: Todd Coleman
5 cups flour
½ cup sugar
5 tsp. baking powder
2½ tsp. kosher salt
14 tbsp. unsalted butter, cubed and chilled
2 cups milk
Salted butter, jam, and clotted cream, for serving
Heat oven to 450°. Whisk together flour, sugar, baking powder, and salt in a bowl. Add butter and rub into dry ingredients with your fingers until pea-size crumbles form. Stir in milk until dough forms. Transfer to a heavily floured work surface and pat into a 12″ × 12″, l″-thick square; cut square into 16 smaller squares. Using a floured metal spatula, transfer squares to a parchment paper-lined baking sheet; bake until golden brown, about 25 minutes. Serve warm with butter, jam, and clotted cream.
This article was first published in Saveur in Issue #144