4) Buttery Scones


Makes about 18 scones


  • 6 1/4 cups all-purpose flour, plus more for work surface
  • Pinch of salt
  • 1/4 cup plus 2 tablespoons superfine sugar
  • 1 heaping tablespoon baking powder
  • 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into pieces
  • 4 large eggs
  • 1 3/4 cups plus 2 tablespoons milk
  • Granulated sugar, for sprinkling


  1. Preheat oven to 475 degrees. Line two baking sheets with parchment paper; set aside.
  2. In a large bowl, whisk together flour, salt, superfine sugar, and baking powder. Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.
  3. In a medium bowl, whisk together 3 eggs and milk. Add milk mixture to flour mixture and stir to combine.
  4. Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets.
  5. In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with granulated sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.

Source: marthastewart.com


We halved this recipe and used raw sugar. We found that the dough was really really wet, so we added almost a cup of extra flour-bad idea.

Our advice: Put a lot less milk

They were really doughy, but taste pretty good with jam.


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