Adare Manor Scones
These homemade scones are light, flaky, and delicious - the perfect treat for any time of day. Enjoy them warm from the oven or at room temperature, topped with luxurious clotted cream, sweet raspberry jam, or tangy lemon curd. With a simple and straightforward method, you can have these delightful scones ready to enjoy in no time.
— Constant Cookbook
Ingredients
- 1 1/4 baking powder
- 3/4 kosher salt
- 1 1/2 all-purpose flour plus more for work surface
- 1/4 (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1/2 whole milk
- 2 sugar
- 1 large egg, beaten to blend
- Clotted cream, raspberry jam, and/or lemon curd (for serving)
Instructions
- Preheat oven to 425°. Whisk baking powder, salt, and 1 1/2 cups flour in a large bowl. Add butter and blend with your fingertips until pea-size pieces form. Add milk and sugar and mix with a fork until a shaggy dough forms. Transfer dough to a lightly floured surface and gently knead until dough just comes together, 3 or 4 times.
- Gently pat dough into a 1-inch-thick round. Using a 2-inch round biscuit cutter or inverted small glass, cut out scones. Gather scraps and repeat, patting out and cutting to make 10 scones. Transfer to a parchment-lined rimmed baking sheet and brush with egg.
- Bake scones until golden brown, 15-20 minutes. Transfer to a wire rack. Serve warm or at room temperature, split, with clotted cream, jam, and/or lemon curd.
- DO AHEAD: Scones can be made 8 hours ahead. Let cool completely and store airtight at room temperature.
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