This delicious Martha Stewart scones recipe makes light, buttery, and flaky scones perfect for breakfast or afternoon tea. With simple pantry staples like flour, butter, and cream, you can whip up these golden treats in no time. Serve them warm with jam, clotted cream, or even a drizzle of honey for a classic, comforting bite!
Recipe Ingredients
- 560g (4 ½ cups) all-purpose flour / plain flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda / bicarbonate of soda
- 2 tablespoons sugar / caster sugar
- Pinch of salt
- 225g (½ pound / 2 sticks) unsalted butter, chilled and cut into small pieces
- 240-300ml (1 to 1 ¼ cups) heavy cream
- 1 egg
- 60ml (¼ cup) light cream
How To Make Scones
- Preheat the oven: Preheat your oven to 190°C (375°F).
- Prepare dry ingredients: Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl.
- Cut in the butter: Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the cream: Lightly mix in the heavy cream with your fingers until the dough just comes together. Wrap in plastic wrap and chill for about 30 minutes.
- Roll out the dough: Lightly butter a large baking sheet. Roll the dough into a circle, about 1.25cm (½ inch) thick for small scones or 2cm (¾ inch) thick for larger ones.
- Cut the scones: Use a biscuit cutter or cookie cutter to cut the dough into your desired shapes. Transfer them to the prepared baking sheet.
- Prepare the egg wash: In a small bowl, whisk together the egg and light cream. Brush the tops of the scones with the mixture.
- Bake: Bake for 13-15 minutes or until golden brown and puffed.
- Serve: Enjoy warm with butter, jam, or clotted cream!
Recipe Tips
- Keep the butter cold: Cold butter helps create flaky scones. If it starts to soften, chill the dough for 10 minutes before baking.
- Don’t overmix the dough: Mix just until the dough comes together. Overmixing makes scones tough instead of light and fluffy.
- Use a sharp cutter: A sharp biscuit cutter helps the scones rise evenly. Avoid twisting the cutter, as it seals the edges and prevents a good rise.
- Chill before baking: Let the cut scones rest in the fridge for 15 minutes before baking. This helps them hold their shape and gives a better texture.
- Brush lightly with egg wash: A thin, even layer of egg wash gives a golden top. Too much can cause uneven browning.
How To Store Leftovers
- Refrigerate: Let the leftover scones cool to room temperature. Store them in an airtight container or wrap them in plastic wrap. Keep in the fridge for up to 3 days. Warm them slightly before serving for the best texture.
- Freeze: Place cooled scones in a freezer-safe bag or airtight container. Freeze for up to 3 months. To serve, let them thaw at room temperature for about 1 hour before enjoying.
Nutrition Facts
Serving Size: 1/8 scone (85g)
- Calories: 270
- Total Fat: 13.9g
- Saturated Fat: 7.6g
- Cholesterol: 162.9mg
- Sodium: 357.2mg
- Potassium: 82.4mg
- Total Carbohydrate: 29.1g
- Dietary Fiber: 0.9g
- Sugars: 28.2g
- Protein: 7.4g
Check out More Recipes:
- Martha Stewart Lemon Scones
- Martha Stewart Blueberry Scones
- Martha Stewart Morning Glory Muffins
- Martha Stewart Blueberry Muffins
Martha Stewart Scones Recipe
Description
This delicious Martha Stewart scones recipe makes light, buttery, and flaky scones perfect for breakfast or afternoon tea. With simple pantry staples like flour, butter, and cream, you can whip up these golden treats in no time. Serve them warm with jam, clotted cream, or even a drizzle of honey for a classic, comforting bite!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 190°C (375°F).
- Prepare dry ingredients: Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl.
- Cut in the butter: Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the cream: Lightly mix in the heavy cream with your fingers until the dough just comes together. Wrap in plastic wrap and chill for about 30 minutes.
- Roll out the dough: Lightly butter a large baking sheet. Roll the dough into a circle, about 1.25cm (½ inch) thick for small scones or 2cm (¾ inch) thick for larger ones.
- Cut the scones: Use a biscuit cutter or cookie cutter to cut the dough into your desired shapes. Transfer them to the prepared baking sheet.
- Prepare the egg wash: In a small bowl, whisk together the egg and light cream. Brush the tops of the scones with the mixture.
- Bake: Bake for 13-15 minutes or until golden brown and puffed.
- Serve: Enjoy warm with butter, jam, or clotted cream!
Notes
- Keep the butter cold: Cold butter helps create flaky scones. If it starts to soften, chill the dough for 10 minutes before baking.
Don’t overmix the dough: Mix just until the dough comes together. Overmixing makes scones tough instead of light and fluffy.
Use a sharp cutter: A sharp biscuit cutter helps the scones rise evenly. Avoid twisting the cutter, as it seals the edges and prevents a good rise.
Chill before baking: Let the cut scones rest in the fridge for 15 minutes before baking. This helps them hold their shape and gives a better texture.
Brush lightly with egg wash: A thin, even layer of egg wash gives a golden top. Too much can cause uneven browning.
Martha Stewart Scones Recipe