Reviews (2)
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26 Ratings
5 star values:
11
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
1
Martha Stewart Member
Rating: Unrated
04/06/2015
'English-style' scones are round and tall- the only 'scones' I have seen in this shape are American! They are much lighter if not kneaded at all- instead the dough should be 'chaffed' until just enough flour is incorporated that you can handle it enough to roll out. Wet, sticky dough is best! Egg wash is also a little better in achieving the correct 'look', but any wash should only be applied to the top and not allowed to drip down as this hinders the rise.
Martha Stewart Member
Rating: Unrated
02/09/2011
I made these ahead for a brunch. (Froze unbaked on cookie sheets until hard, then put in a plastic bag.) I baked for a few extra minutes and they came out fantastic--light, tender, and buttery. I was a little too conservative with the butter and sugar topping. Make sure you really slather that butter on and sprinkle the sugar generously because the dough itself is not terribly sweet. I also used chopped dried cherries as I didn't have currents, and they were a huge hit. Great simple recipe!
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 scones
mh_1057_scones.jpg
Ingredients
Ingredient Checklist
3 1/2 cups all-purpose flour, plus more if needed
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
1 cup buttermilk
1 large egg
2 tablespoons sugar, plus more for sprinkling
8 tablespoons (1 stick) unsalted butter, melted, plus more for glazing
1/3 cup currants or other dried fruit, cut into pieces
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 scones
mh_1057_scones.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 scones
Recipe Summary
Yield: Makes 12 scones
Yield: Makes 12 scones
Makes 12 scones
mh_1057_scones.jpg
mh_1057_scones.jpg
Ingredients
Ingredients
- 3 1/2 cups all-purpose flour, plus more if needed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons sugar, plus more for sprinkling
- 8 tablespoons (1 stick) unsalted butter, melted, plus more for glazing
- 1/3 cup currants or other dried fruit, cut into pieces
Directions
Preheat the oven to 400 degrees. Butter or line 2 rimmed baking sheets.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat together the buttermilk, egg, and sugar.
Stir two thirds of the flour mixture into the buttermilk mixture. Gradually add the melted butter, incorporating it thoroughly into the mixture. Stir in the remaining flour mixture and the currants. The dough should be slightly stiff. Add a little more flour if needed.
Turn the dough out onto a clean, well-floured surface and gently knead for under a minute. (Overkneading the dough will make it tough.) Separate the dough into 3 equal parts. Shape each part into a thick 5-inch circle. With a sharp knife, cut the circles into quarters. Arrange the wedges on the prepared baking sheets, spacing them about an inch apart. Brush with some melted butter and generously sprinkle with sugar. Bake for 20 to 25 minutes, until lightly browned on top. Serve warm or at room temperature.
Reviews (2)
Add Rating & Review
26 Ratings
5 star values:
11
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
1
Martha Stewart Member
Rating: Unrated
04/06/2015
'English-style' scones are round and tall- the only 'scones' I have seen in this shape are American! They are much lighter if not kneaded at all- instead the dough should be 'chaffed' until just enough flour is incorporated that you can handle it enough to roll out. Wet, sticky dough is best! Egg wash is also a little better in achieving the correct 'look', but any wash should only be applied to the top and not allowed to drip down as this hinders the rise.
Martha Stewart Member
Rating: Unrated
02/09/2011
I made these ahead for a brunch. (Froze unbaked on cookie sheets until hard, then put in a plastic bag.) I baked for a few extra minutes and they came out fantastic--light, tender, and buttery. I was a little too conservative with the butter and sugar topping. Make sure you really slather that butter on and sprinkle the sugar generously because the dough itself is not terribly sweet. I also used chopped dried cherries as I didn't have currents, and they were a huge hit. Great simple recipe!
Reviews (2)
Add Rating & Review
26 Ratings
5 star values:
11
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
1
Add Rating & Review
26 Ratings
5 star values:
11
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
1
26 Ratings
5 star values:
11
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
1
26 Ratings
5 star values:
11
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
1
- 5 star values:
- 11
- 4 star values:
- 8
- 3 star values:
- 5
- 2 star values:
- 1
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
04/06/2015
'English-style' scones are round and tall- the only 'scones' I have seen in this shape are American! They are much lighter if not kneaded at all- instead the dough should be 'chaffed' until just enough flour is incorporated that you can handle it enough to roll out. Wet, sticky dough is best! Egg wash is also a little better in achieving the correct 'look', but any wash should only be applied to the top and not allowed to drip down as this hinders the rise.
Martha Stewart Member
Rating: Unrated
02/09/2011
I made these ahead for a brunch. (Froze unbaked on cookie sheets until hard, then put in a plastic bag.) I baked for a few extra minutes and they came out fantastic--light, tender, and buttery. I was a little too conservative with the butter and sugar topping. Make sure you really slather that butter on and sprinkle the sugar generously because the dough itself is not terribly sweet. I also used chopped dried cherries as I didn't have currents, and they were a huge hit. Great simple recipe!
Martha Stewart Member
Rating: Unrated
04/06/2015
'English-style' scones are round and tall- the only 'scones' I have seen in this shape are American! They are much lighter if not kneaded at all- instead the dough should be 'chaffed' until just enough flour is incorporated that you can handle it enough to roll out. Wet, sticky dough is best! Egg wash is also a little better in achieving the correct 'look', but any wash should only be applied to the top and not allowed to drip down as this hinders the rise.
Rating: Unrated
Rating: Unrated
02/09/2011
I made these ahead for a brunch. (Froze unbaked on cookie sheets until hard, then put in a plastic bag.) I baked for a few extra minutes and they came out fantastic--light, tender, and buttery. I was a little too conservative with the butter and sugar topping. Make sure you really slather that butter on and sprinkle the sugar generously because the dough itself is not terribly sweet. I also used chopped dried cherries as I didn't have currents, and they were a huge hit. Great simple recipe!
All Reviews for Not-Your-Coffee-Shop Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Not-Your-Coffee-Shop Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
