Scones: Recipes + Menus : gourmet.com

Gourmet's Adventures with Ruth: Season One: Richard Bertinet's Bath

Makes9 scones

Active time:30 min
Start to finish:1 1/4 hr

October 2009

Watch a preview of this Gourmet's Adventures with Ruth episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.

2 1/3 cup all-purpose flour (10.7 oz)
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into bits
6 tablespoons sugar, plus 1/2 teaspoon
1 tablespoon baking powder (2/3 oz)
1 cup sultanas (golden raisins; 5 oz)
6 tablespoons whole milk
1/2 cup heavy cream
1 large egg

Preheat oven to 475°F and put rack in middle position.
Put the flour, salt, and butter in a large bowl and blend with your fingertips until mixture resembles coarse meal. Add baking powder and 6 tablespoons sugar and toss to distribute evenly. Add sultanas and toss again.
Add milk and cream to bowl and stir into flour mixture until dough comes together.
Turn out dough onto a lightly floured work surface and knead gently 15 seconds. Pat dough into a 7-inch square and let rest, covered with a cloth, 15 minutes.
Divide into 9 squares with a knife and transfer scones to a parchment-paper-lined baking sheet, arranging them 2 inches apart.
Whisk egg and remaining 1/2 teaspoon sugar in a small bowl then brush on tops of scones. Wait 2 minutes for glaze to set and brush again.
Reduce oven temperature to 400°F and bake scones 5 minutes.
Reduce oven temperature again to 375°F and bake scones until puffed and golden, 15 to 18 minutes more.

Cooks' Note: Scones are best eaten freshly made. Left over scones can be halved and toasted. For smaller scones, cut dough into 16 squares.

Photography by Marcus Nilsson

by Richard Bertinet, The Bertinet Kitchen, Bath, England

Keywords: adventures with ruth,; richard bertinet,; bath,; england,; scones

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