Sweet White Scones - 2010 Stake RS Conference

Sweet White Scones

Martha Stewart
6 ¼ cups flour

Pinch of salt (1/4 teaspoon)

¼ cup plus 2 Tablespoons sugar

1 heaping Tablespoon baking powder

¾ cup butter, chilled and cut into small pieces

3 large eggs

1 ¾ cups plus 2 Tablespoons whole milk

1 egg, for egg wash

Sanding sugar
Preheat oven to 475 degrees. Line 2 cookie sheets with parchment paper

In a large bowl, whisk together flour, salt, sugar and baking powder. Add butter and working with you fingers work butter into flour until a crumbly, sandy mixture is formed.

In a bowl whisk the 3 eggs then all the milk and whisk to combine. Add milk mixture to flour mixture and stir to combine.

Turn dough out onto a lightly floured surface. Gently roll out to about a ¾ - 1 inch thickness. Using a biscuit cutter cut out the scones without twisting the cutter. Dip cutter often in flour. Gently transfer to prepared cookie sheets.
In a small bowl, whisk remaining egg and brush the tops of the scones. Sprinkle with sugar. Bake for 12 to 14 minutes until brown and cook through. Transfer to a wire rack.

Serve with Devonshire Cream and Jam. These are so fantastic. I fell in love with them…..really!
Note: There is a video on Martha Stewart.com that shows how to make these scones. The real name of the scone was something like My Mum’s Sweet White Scones