Buttery Scones

Oxmoor House
Buttery SconesRecipe
Oxmoor House
These crusty scones are best right out of the oven.
1 dozen


+ Add To Shopping List
3 1/2 cups unbleached all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup cold unsalted butter, cut into pieces
1 cup half-and-half
2 large eggs
1 teaspoon water
1 tablespoon sugar


Prep: 14 Minutes
Cook: 21 Minutes

Combine first 4 ingredients in a large bowl; cut in butter with a pastry blender until crumbly.

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, and knead 3 or 4 times.

Divide dough in half; shape each into a ball. Pat each into a 5 1/2" circle on a lightly greased baking sheet. Cut each circle into 6 wedges, using a sharp knife (do not separate wedges).

Whisk together remaining egg with 1 teaspoon water in a small bowl; brush egg wash over dough. Sprinkle 1 tablespoon sugar evenly over dough.

Bake at 425° for 19 to 21 minutes or until golden. Serve warm. Serve with Pink Princess Spread, if desired.

Created date

August 2009