Every time a new Williams-Sonoma catalog comes in the mail I practically lock myself in the bedroom and drool over it . I dog ear pages, use my thick black Sharpie to circle things I’ll probably never buy and then when I’m finished, I add it to the enormous stack of ofther Williams-Sonoma catalogs. There is not a whole of things I covet in this world… But if I could have a fully stocked Williams-Sonoma store in my garage I don’t think I’d ever come out. PLUS, the Handsome Husband would never have to eat cereal for dinner again. 😉 Burnt Chicken Marsala possibly… but no more cereal. I’d be too inspired to cook real food to open a cereal box.
What does this have to do with scones? Well if you must know, I was up late the other night and I don’t know what happened but before I knew it, I had wandered over the Williams-Sonoma website. I was there for over an hour. I did not buy anything… but I did find a recipe for English Scones.
I made them. They were good. You should make them too.
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5 Days Of Recipes For Christmas Morning… Homemade Scones
Ingredients
- 2 cups unbleached all-purpose flour
- 1 Tbs. granulated sugar
- 2 1⁄2 tsp. baking powder
- 1⁄4 tsp. salt
- 4 Tbs. (1/2 stick) cold unsalted butter,
cut into pieces - 2 eggs
- 2⁄3 cup heavy cream {I used 2% milk}
- 1 Tbs sugar
Instructions
Preheat an oven to 400°F. Line a baking sheet with parchment paper. {I use Silpats}
In a bowl, stir together the flour, granulated sugar, baking powder and salt.
Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the eggs and cream. Add all but 2 Tbs. of the egg mixture to the flour mixture all at once and stir until a sticky dough forms.
Turn the dough out onto a lightly floured board. Knead gently until the dough holds together, about 6 times. The dough should be soft; do not overknead, or the scones will be tough.
Divide into 2 equal portions and pat each portion into a round 1 inch thick and 6 inches in diameter.
Cut each round into 4 equal wedges. {You could do it this way… but I’m lazy. I just use a 3 Tbs cookie scoop and plop the dough onto the silpat}
Arrange the wedges, 2 inches apart, on the prepared sheet. Brush the wedges with the reserved egg mixture and sprinkle with the sugar.
Bake until the scones are crusty and golden brown, about 15 minutes.
Serve immediately with butter and homemade jam.
Notes
Makes 8 scones. Recipe Credit
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