Adare Manor Scones

By LRay

Recipes & Menus | recipes

Adare Manor Scones
These scones are light, flaky, and airy—closer to a biscuit than the crumbly pastries you might have in mind.

Makes10

Recipe by Adare Manor in County Limerick, Ireland

Photograph by Matt Duckor

May 2013

Ingredients

• 1 1/4 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 1/2 cups all-purpose flour plus more for work surface
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 1/2 cup whole milk
• 2 tablespoons sugar
• 1 large egg, beaten to blend
• Clotted cream, raspberry jam, and/or lemon curd (for serving)

Preparation

Step 1

Preheat oven to 425°. Whisk baking powder, salt, and 1 1/2 cups flour in a large bowl. Add butter and blend with your fingertips until pea-size pieces form. Add milk and sugar and mix with a fork until a shaggy dough forms. Transfer dough to a lightly floured surface and gently knead until dough just comes together, 3 or 4 times.

Gently pat dough into a 1-inch-thick round. Using a 2-inch round biscuit cutter or inverted small glass, cut out scones. Gather scraps and repeat, patting out and cutting to make 10 scones. Transfer to a parchment-lined rimmed baking sheet and brush with egg.

Bake scones until golden brown, 15-20 minutes. Transfer to a wire rack. Serve warm or at room temperature, split, with clotted cream, jam, and/or lemon curd.

DO AHEAD: Scones can be made 8 hours ahead. Let cool completely and store airtight at room temperature.