The Best Scones Ever

The Best Scones Ever | sisterbakers.com

Let me start by saying that this isn’t my recipe but it is so incredible it deserves to be shared. This is by far the best scone recipe I have ever made. The scones were the perfect texture (flaky, melt-in-your-mouth) and taste (not too sweet). So thank you Julia Moskin for sharing this recipe in the New York Times. This is one that will be made over and over and over and over…I think you get the point.

The Best Scones Ever | sisterbakers.com

Recipe:

The Best Scones Ever (Recipe by Julia Moskin “Master Recipe for Biscuits and Scones”):

Makes 8-10 Scones

3 cups all-purpose flour

1 tbsp baking powder

2 tbsp granulated sugar

1 stick cold unsalted butter, cubed

2 eggs, divided

1 cup heavy cream

1 cup raisins (optional)

  1. Preheat the oven to 325˚F. Line a baking sheet with parchment paper or a silpat.
  2. In a large bowl, combine the flour, baking powder and sugar. Whisk to combine.
  3. Add the butter and using your fingers break it into the flour until the butter is pea-sized. If you have a pastry cutter, you can of course use that.
  4. Form a well in the center of your dry ingredients. Whisk 1 egg into the heavy cream and pour into the well you formed in your dry ingredients.
  5. Using your hands, mix the dough until it’s shaggy.
  6. Add the raisins and mix into the dough.
  7. Place the dough on a lightly floured surface and gently knead the dough a few times until the ingredients just come together. This dough will seem dry and may fall apart on you. That’s totally normal. DO NOT ADD LIQUID. It will weigh the dough down and you will lose the incredible texture. Pat the dough into a 1 inch thick rectangle. I like using a rolling pin so that the top stays relatively smooth.
  8. Using a sharp knife cut the dough in half lengthwise and then slice into 8-10 even rectangles. Using a spatula or your knife, carefully slide the scones onto your prepared baking sheet.
  9. Whisk the last egg in a small bowl and brush the tops of the scones with the egg wash.
  10. Bake for 22 minutes until light and golden, rotating halfway through your baking time. Allow to cool on the baking sheet and enjoy warm or room temperature within 24 hours (they get hard after that).
 
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