The Old Cottage Tea House, in southwestern England, served us scones like these as well as savory ones flavored with bacon and cheese.
Light and fluffy, scones are traditional served warm with butter, clotted cream, or preserves.
Yield: makes 1 Dozen
- 6 3⁄4 cups self-rising flour
- 1⁄2 cup sugar
- 1 lb. cold butter, cut into pieces
- 1 egg
- 1 cup milk
- Preheat oven to 400°. Whisk flour and sugar together in a large bowl. Using a pastry cutter, 2 table knives, or your fingers, work butter into flour mixture until it resembles coarse meal.
- Whisk egg and milk together in a small bowl or a liquid measuring cup (mixture will yield 1 1⁄4 cups). Add 1 cup of the milk mixture to the flour-butter mixture and gently mix together with your hands just until soft (not tacky) dough forms, adding 1-2 tbsp. more milk mixture, 1 tbsp. at a time, if dough is too dry. Reserve remaining milk mixture.
- Transfer dough to a lightly floured surface. Pat dough out to a 1″thickness. Using a 3″ round cookie cutter, cut out scones, gently rounding off edges with your hands. Gather dough scraps together and repeat process, making 12 scones in all. Put scones on a lightly floured baking sheet 1⁄2″ apart. Brush tops with the remaining milk mixture.
- Bake scones until golden brown, 20-25 minutes (Tent baking sheet with foil if tops brown too quickly). Transfer scones to a wire rack to let cool briefly. Serve scones warm or at room temperature with clotted cream and black currant jam, if you like.