This month, some dear friends from college will be visiting me in San Francisco. Whenever I have out-of-towners, my favorite way to welcome them is with a small savory or sweet treat — always homemade, for a little personal touch. This time, I'll be making scones. After all, what puts one at ease better than a warm pile of just-baked breakfast breads?
Since one of them has a sweet tooth, and the other is a total cheesehead, I'll be making two different types. The first, a traditional scone, will be slightly saccharine and studded with raisins; the second, cheesy-chivey goodness, topped off with a sprinkling of sesame seeds. Both will be spectacularly crumbly, and insanely scrumptious with imported Irish butter. Interested in the recipes? Get them here.
- 6 1⁄4 cups flour
1⁄2 cup sugar
2 tsp. baking powder
16 tbsp. (2 sticks) unsalted butter, cut into pieces
3⁄4 cup sultanas (golden raisins)
1 3⁄4 cups milk
- Preheat oven to 400°. Line two baking sheets with parchment paper and set aside. Whisk flour, sugar, and baking powder together in a large mixing bowl. Using a pastry cutter or two table knives, cut butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Stir in sultanas. Add milk and stir until dough just comes together.
- Turn dough out onto a lightly floured surface. Dust hands with flour and gently knead with the heels of your hands several times until dough forms a rough ball. (Do not overknead dough, or scones will be tough.)
- Divide dough into 20 equal pieces, gently shape each into rounds, and arrange on prepared baking sheets 1"–2" apart. Beat egg and 1 tsp. water together in a small bowl. Using a pastry brush, brush tops of dough rounds with egg wash.
- Bake scones until golden brown, 30–35 minutes. Set aside to cool on wire racks for 5–10 minutes. Serve warm with butter and marmalade or jam.
- Breads, Breakfast/Brunch
- 2-3/4 cups self-rising flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 cup minced fresh chives
1 cup (packed) coarsely shredded extra-sharp cheddar cheese
3/4 cup (or more) chilled whole milk
2 large eggs
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
- Preheat oven to 425°F. Sprinkle large rimmed baking sheet with flour. Whisk first 3 ingredients in large bowl. Stir in chives and cheese. Whisk 3/4 cup milk, 1 egg, oil, and mustard in small bowl. Gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface; knead just until dough comes together.
- Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. Whisk remaining egg in small cup; brush over scones. Sprinkle with sesame seeds.
- Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool scones on sheet 5 minutes. Transfer to basket. Serve warm.
Makes 14 scones.
- Breads, Breakfast/Brunch