Buttery Scones

These crusty scones are best right out of the oven.

Yield: 1 dozen
Recipe from Oxmoor House

More From Oxmoor House

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Ingredients

  • 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
  • Pink Princess Spread

Preparation

  1. Combine first 4 ingredients 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, and knead 3 or 4 times.
  3. 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).
  4. Whisk together remaining egg with 1 teaspoon water in a small bowl; brush egg wash over dough. Sprinkle 1 tablespoon sugar evenly over dough.
  5. Bake at 425° for 19 to 21 minutes or until golden. Serve warm. Serve with Pink Princess Spread, if desired.
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