Buttery Scones

Buttery Scones Recipe
Oxmoor House
These crusty scones are best right out of the oven.


1 dozen

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 21 Minutes


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


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.

Christmas With Southern Living,

Oxmoor House

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note