Scones
Gourmet's Adventures with Ruth: Season One: Richard Bertinet's Bath
Makes9 scones
- Active time:30 min
- Start to finish:1 1/4 hr
October 2009
Watch a preview of this Gourmet's Adventures with Ruth episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 2 1/3 cup all-purpose flour (10.7 oz)
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, cut into bits
- 6 tablespoons sugar, plus 1/2 teaspoon
- 1 tablespoon baking powder (2/3 oz)
- 1 cup sultanas (golden raisins; 5 oz)
- 6 tablespoons whole milk
- 1/2 cup heavy cream
- 1 large egg
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Preheat oven to 475°F and put rack in middle position.
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Put the flour, salt, and butter in a large bowl and blend with your fingertips until mixture resembles coarse meal. Add baking powder and 6 tablespoons sugar and toss to distribute evenly. Add sultanas and toss again.
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Add milk and cream to bowl and stir into flour mixture until dough comes together.
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Turn out dough onto a lightly floured work surface and knead gently 15 seconds. Pat dough into a 7-inch square and let rest, covered with a cloth, 15 minutes.
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Divide into 9 squares with a knife and transfer scones to a parchment-paper-lined baking sheet, arranging them 2 inches apart.
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Whisk egg and remaining 1/2 teaspoon sugar in a small bowl then brush on tops of scones. Wait 2 minutes for glaze to set and brush again.
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Reduce oven temperature to 400°F and bake scones 5 minutes.
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Reduce oven temperature again to 375°F and bake scones until puffed and golden, 15 to 18 minutes more.
Cooks' Note: Scones are best eaten freshly made. Left over scones can be halved and toasted. For smaller scones, cut dough into 16 squares.
- Keywords
- adventures with ruth,
- richard bertinet,
- bath,
- england,
- scones
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