If there’s anything that the British have done right in this world, it would be tea and scones. There’s something about the combination of a warm, buttered scone with a strong cup of tea on a rainy day that makes me feel like I live on the moors or something, you know? But you know, until I own by own castle I’ll have to enjoy my tea and scones in the kitchen like a regular person.
This recipe has been used by my mom and my grandma for as long as I can remember. Usually it’s dubbed the “St. Patrick’s Day Scones” recipe, but for some reason I have a thing about raisins in my baked goods, so this batch doesn’t contain them. I know, it’s pretty shameful because raisins are a staple of a lot of cookies and things, but there’s just something about the texture that really freaks me out. You could always add them in this recipe if you felt like it, just toss about 1½ cups of them with the flour before the wet ingredients are added and proceed as usual.
This is an excellent base recipe for anything you’d like to add to your scone batter really, whether it’s fruit or chocolate chips, but I also think it’s really nice as is, and becomes the perfect vehicle for jam or this fabulous cinnamon-honey butter. These are drop scones, so no rolling out or cutting is required, it’s about as low maintenance as could be. The tops are brushed with egg and sprinkled with demerara sugar so that they bake up crispy on the outside and tender and buttery on the inside, and I’m literally eating one right now they are so good. Without further ado, let’s bake!!
Makes: 18 to 20 small/ medium sized scones
Prep Time: 15 minutes
Bake Time: 20-23 minutes
Total Time: ~45 minutes
4 cups all-purpose flour
¾ cup sugar
½ tsp salt
4 tsp baking powder
1 cup (2 sticks) salted butter, very cold
1 cup milk
1 egg + 1 tbs milk (for egg wash)
1. Heat your oven to 350ºF. Line your baking sheets with parchment paper.
2. Whisk together flour, sugar, salt, and baking powder in a large bowl. Add the butter in small cubes and mix in with your fingers or a pastry blender until it becomes the size of peas and is evenly distributed throughout.
3. Beat your eggs and milk together in a small bowl. Gradually stir into the flour mixture until a dough forms- you can use a spoon to mix at first, but by the end, clean hands are your best chance of fully mixing this dough.
4. Drop scoops of a little less than ½ cup of dough onto baking sheets- leave some room between them, they tend to spread just a little.
5. Whisk together 1 egg and 1 tbs milk and brush the top of each scone, then sprinkle generously with demerara sugar.
6. Bake scones for 20-23 minutes until lightly golden. Enjoy with butter, jam, and a cup of tea. (Notice how most of my recipes can be eaten with a cup of tea?)
Cinnamon-Honey Butter Ingredients
1 cup unsalted butter (2 sticks); softened
3 tbs honey
½ tsp cinnamon
Pinch of kosher salt
1. Combine all the above ingredients in the bowl of a stand mixer and beat until soft and well combined. This is best served room temperature (soft), but can be stored in the fridge.