This morning I woke up late – I slept later than I have slept in months. I was up at 5:30am, like I normally am, but some time over the next hour, I finally fell back asleep – and the next time I looked at the clock, it was almost 9am. My body really needed that sleep – it has been craving it for months, at least since last summer when I was on vacation and probably got 10 hours of sleep a night. It is amazing to me how long my body can stand to get such little sleep, and then all of a sudden once it gets a little more – it requires a ton. I think I am to that point where I need to go on a break, just to catch up on sleep.
When I finally woke up – it was scones that got me out of bed. Not smelling them, but the thought of making them. Our friends are visiting, and with 5 kids in the house, it is always good to have something around for breakfast besides cereal. This recipe from Bon Appetit has been sitting in my pantry for only a couple of months, but reading about these scones put them pretty much on the top of my pile. I love scones, and especially love plain ones that are not sweet. With only 2 tablespoons of sugar in the entire batch – and seeing that they were more like biscuits than scones – I knew they would be perfect with my homemade jam. What I didn’t realize is how quickly they would disappear with 5 kids – and one of them had cereal instead! It has been hilarious to see the number of dishes we go through every day. Having 5 kids would definitely eat me out of house and home – and there was only one teenager in the bunch. The appetites only get bigger from here…
These scones reminded me of the ones we get at the Puyallup Fair every fall. After last year though, we vowed not to go back, and so it is up to me to make the scones. No problem here – I found the recipe. I served these with my fresh raspberry jam – and they were as close to perfect as they could have been. Of course we had them right out of the oven – and they were tender and flakey – with a little crust on top. Next time I am making a double batch – and maybe I will make them the night before. Although I must say – waking up to that dough in my fingers was almost as good as waking up to the smell of fresh scones in the oven.
- 1 1/4 teaspoons baking powder
- 3/4 teaspoons kosher salt
- 1 1/2 cups all-purpose flour plus more for work surface
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2″ pieces
- 1/2 cup whole milk
- 2 tablespoons sugar
- 1 large egg, beaten to blend
- Clotted cream, raspberry jam, and/or lemon curd (for serving)
Preheat oven to 425°F. Whisk baking powder, salt, and 1 1/2 cups flour in a large bowl. Add butter and blend with your fingertips until pea-size pieces form. Add milk and sugar and mix with a fork until a shaggy dough forms. Transfer dough to a lightly floured surface and gently knead until dough just comes together, 3 or 4 times.
Gently pat dough into a 1″-thick round. Using a 2″ round biscuit cutter or inverted small glass, cut out scones. Gather scraps and repeat, patting out and cutting to make 10 scones. Transfer to a parchment lined rimmed baking sheet and brush with egg.
Bake scones until golden brown, 15-20 minutes. Transfer to a wire rack. Serve warm or at room temperature, split, with clotted cream, jam, and/or lemon curd.
DO AHEAD: Scones can be made 8 hours ahead. Let cool completely and store airtight at room temperature.
For a printer-friendly version of this recipe, please click here: Adare Manor Scones