The weather is lovely today but we’ve been having overcast, drizzly days that are really depressing and require big guns to overcome. Big guns like scones. Hot scones with butter. Sometimes also strawberry jam.
My current scone recipe is torn out of an old issue of O magazine and comes from the Harlem Tea Room.
makes about 16
1 stick cold butter (8 Tbsp.) cut into pieces
+ extra for baking sheets
3 1/2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 1/4 cups milk + extra for brushing scones
1 cup raisins
Preheat oven to 450F. Coat 2 baking sheets with butter (or I just use parchment paper instead.) Sift flour, sugar, salt, baking powder together in large bowl (or dump in and whisk as I do.) Add butter, using fingertips to combine until mixture takes on texture of fine meal. Stir in raisins. Add milk and stir until flour mixture is just moist and dough begins to stick together. Gather dough into a ball and knead lightly until fully integrated.
Place dough on floured work surface and roll with floured rolling pin (or squash & pat with hands as I do) to 3/4 inch thick. Dip a 2-inch cutter (I use a small drinking glass) into flour and cut out scones as close to one another as possible. Place on prepared sheets, with space in between; let stand 10 minutes.
Brush tops with milk and bake until golden, 10 to 12 minutes. Remove to wire rack to cool.
“Remove to wire rack to cool.” Ha!! Gobble up pipping hot with lashings of butter.