Sweet-Milk Scones
(from Bethany’s recipe box)
MAKES 8-9 SCONES
Work the dough quickly, don’t overmix, and put the dough rounds into the heated oven as soon as possible. The process—from mixing to pulling the finished scones out of the oven—shouldn’t take more than twenty minutes. Scones are best served warm and fresh, split open and topped with thick homemade strawberry or raspberry jam and clotted cream (or crème fraîche, marscarpone, or whipped cream). This recipe can be doubled.
WHY THIS RECIPE WORKS:
During testing, we discovered two secrets to an authentic scone recipe, one that produced light and fluffy scones with a delicate texture: working the dough quickly and lightly and then baking it immediately in a preheated oven. Speed is of the essence to keep the dough from becoming tough; it is also important when using homemade single-acting baking powder for leavener, as this scone recipe does, because you want the powder to do its work in the oven, not before baking. The whole process shouldn’t take more than 20 minutes, from mixing the ingredients together to pulling the finished scones out of the oven.
Source: Cook's Illustrated Published March 1, 1994 (tbtam comments)
Categories: Eggs and Breakfast
Ingredients
- 2 cups unbleached all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 – 2 tablespoons granulated sugar (optional)
- 4 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
- 3/4 cup whole milk
Directions
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Adjust oven rack to middle position and heat oven to 450 degrees.
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Sift first 4 (or 5) ingredients into large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.
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If making by hand, (preferred method), make a well in the center of mixture and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. If using a food processor, pour milk through feed tupe; pulse until dough just starts to gather into a rough ball (do not overprocess or scones will be tough). Turn dough onto a well-floured work surface.
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Quickly roll dough to 1/2 inch thick. Use a lightly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3-inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lightly brown, 10 to 12 minutes. Serve immediately.