Category: Side | Prep Time: 30 mins | Cook Time: 20 mins
Makes: Approx. 6 scones
Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today’s version is more often made with flour and baked in an oven.
Scones are a great bread to go alongside any meal, or you can serve them with jams and butter for breakfast. This simple recipe is sure to make them one of your favorites to bake!
Did you know? The word “scone” is thought to come from either the Middle Dutch word “schoonbrot,” meaning beautiful bread, the town of Scone or Stone of Destiny where the Kings of Scotland were crowned or from the Gaelic word “sgonn arain,” which means a block or lump of bread.
- 3 ½ cups unbleached all-purpose flour
- ¼ cup sugar
- 2 ¼ tsp. baking powder
- ¼ tsp. salt
- 1 cup cold unsalted butter, cut into pieces
- 1 cup half-and-half
- 2 large eggs
- 1 tsp. water
- 1 tbsp. sugar
- 2 small bowls
- Large bowl
- Pastry blender
- Baking sheet
1. Combine flour, ¼ cup sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender until crumbly.
2. Whisk together half-and-half and 1 egg in a bowl. Add to dry ingredients, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, kneading 3-4 times.
3. Divide dough in half, shaping each into a ball.
4. Pat each ball into a 5 ½ inch circle on a lightly greased baking sheet. Cut each circle into 6 wedges, using a sharp knife.
5. Whisk together remaining egg with 1 tsp. water in a small bowl. Brush egg wash over dough.
6. Sprinkle 1 tbsp. sugar evenly over dough.
7. Bake at 425 F for 19-21 minutes or until golden brown. Serve warm.
8. Enjoy with family and friends!
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