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
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  • 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
  • Preheat oven to 475F and put rack in middle position.
  • 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.
  • Add milk and cream to bowl and stir into flour mixture until dough comes together.
  • 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.
  • Divide into 9 squares with a knife and transfer scones to a parchment-paper-lined baking sheet, arranging them 2 inches apart.
  • 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.
  • Reduce oven temperature to 400F and bake scones 5 minutes.
  • Reduce oven temperature again to 375F 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.
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