Tuesday, June 8


(photo courtesy of the food network)

This is one of my favorite recipes. It is from the Barefoot Contessa, who's recipes always seem to turn out great! My friend, Suzy, turned me on to Ina Garten about five years ago and I've yet to be lead astray (by either Ina or Suzy). These scones are really versatile. You can add dried fruit or chocolate or pair them with delicious home made jams, lemon curd, yogurt spreads, honey, or cinnamon and sugar for a sweet treat. OR your could incorporate dill, parsley, bacon bits, Gruyere, Parmesan, Cheddar, basil, or green onion for a light, savory scone. The possibilities are endless!


4 cups all-purpose flour, plus additional flour for rolling out dough
1/4 cup sugar, plus additional sugar for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 lb cold, unsalted butter, diced
4 extra large eggs, slightly beaten
1 cup heavy cream

Egg Wash

1 egg, beaten
2 tablespoons milk


  1. Preheat the oven to 400 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, and salt. Add the cold butter and mix at the lowest speed until the butter is the size of peas. The chunkier the butter, the fluffier the scone. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine any extras, such as cranberries or parsley & shredded cheddar, add to the dough, and mix on low speed until blended.
  3. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. Don't over work the dough. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Cut dough into circles with a cookie cutter or slice into triangles by first cutting the dough into squares approximately 5" x 5", then cut each square in half, making a triangle. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more scones.
  4. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

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