I love to have friends over on summer afternoons to sit and enjoy the patio and gardens. It’s fun to bake something special, and scones fit the bill because everyone can fix theirs the way they like. Scones are perfect summer pastries as they are vessels for showcasing all the fresh jams that you can make at this time of year.
A few weeks ago, I had a wine committee meeting with the Magnolia Chamber of Commerce at my studio. I made a large batch of these scones and served them along side a fresh Rainier Cherry Jam (recipe in the works) and my Balsamic Blackberry Jam with black pepper.
These are so simple. If you can mix things in a bowl and have a round biscuit cutter, you will be good to go.
- 6 1/4 cups of flour
- pinch of salt
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 1/2 sticks unsalted butter, cut into cubes and chilled
- 3 eggs
- 1 3/4 cups plus 2 tablespoons whole milk
- 1 egg for wash
- sugar for sprinkling
- Preheat oven to 475 degrees.
- Line baking sheets with parchment.
- Whisk the dry ingredients together in a large bowl. Add butter and using clean fingers, press the butter into the flour mixture continue pressing until a crumbly mixture forms.
- Whisk the 3 eggs and milk together and then stir this mixture into dry mixture. Mix until a dough forms.
- Plop dough out onto a clean floured surface, lightly knead and keep folding the dough over itself; this will give you the flakey tall scones.
- Roll finished dough out until it’s 1 inch thick. Use a 3 inch or so biscuit cutter and cut out rounds. Form remaining dough back together and roll out again to cut out remaining rounds.
- Transfer rounds to prepared baking sheets and brush each round with the egg wash and sprinkle with sugar. Bake for 12 minutes or until golden. Cool on wire rack.
- Serve with an assortment of jams, vanilla crème fraiche, marscapone, or even honey. Enjoy with a glass of Sparkling wine, Rosé, iced tea, or perhaps a summer cocktail.
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