|Afternoon Tea Scones|
Afternoon Tea Scones: My Recipe Redaction
(I have taken the recipe ingredients from America's Test Kitchen but have modified the directions to give a better outcome.)
- 3 Cups of All-Purpose Flour (15 ounces by weight), Plus More for Rolling Out on a Board
- 1/3 Cup Granulated Sugar
- 2 Tablespoons Baking Powder
- 1/2 Teaspoon Salt
- 8 Tablespoons (1 Stick) Butter, Cut Into 1/2" Pieces
- Scant Cup of Whole Milk
- 2 Large Eggs
1. Heat the oven to 425º F. and make sure that a rack is placed in the center of the oven. Then, line a cookie sheet with parchment paper.
2. In a food processor, pulse the flour, sugar, baking powder, and salt, just until well-blended (about 5 pulses).
3. Add the butter to the food processor and pulse about 20 times to create a mixture that has pea-sized bits of butter evenly distributed throughout.
4. Using a 2-cup capacity measuring cup, measure the milk and then add the eggs. Whisk the eggs until the milk/egg mixture is frothy. Then remove about 3 tablespoons of this mixture to use later as a glaze.
5. Add the milk/egg mixture to the flour/butter mixture in the food processor by gently pulsing as you pour in the liquid. Pulse until the mixture comes together. It will be a little bit sticky.
6. Place flour on a board and then place the scone dough on top. Add more flour on top of the dough and gently knead until the dough is no longer sticky. Roll the dough out until it is about one-inch thick.
7. Use a 2.5" round cutter to cut out 20 circles. You will need to re-gather and re-roll the dough out to get 20. Glaze the tops of the scones with the reserved milk/egg mixture.
9. Bake for about 8 minutes and then reduce the temperature to 350º F and bake about 2-3 more minutes until the biscuits are golden and have puffed up nicely.