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Mummy's Sweet White Scones

Prep time: 45 mins
Cook time: 10 mins
Yield: 9 to 10 scones
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This recipe comes directly from Darina Allen at Ballymaloe Cookery School in Ireland, lightly adapted with volume measurements for American cooks. If you've been around for a while, you know how tender Ballymaloe is to Ballerina Farm. Our love runs deep! When reflecting on Ireland recently, these scones popped into memory. They are simple to make, and absolutely delicious served with butter and jam. If you have the time, whip some heavy cream to soft peaks and drape a little spoonful over the top. No need to add sugar—one of the best things about Europe is their cream is never sweetened, and it's surprisingly refreshing.

Mummy's Sweet White Scones

Prep: 45 minsCook: 10 minsYield: 9 to 10 scones

Ingredients:

SCONES

3 cups (360 grams) all-purpose flour
6 tablespoons (85 grams) butter
2 small eggs, free-range if possible
Pinch of kosher salt
2 tablespoons (24 grams) castor sugar
2 teaspoons (8 grams) baking powder
¾ to 1 cup (170 to 227 grams) whole milk, to mix
Crunchy demerara sugar, turbinado sugar, or coarse granulated sugar, for coating the top of the scone
Fresh raspberry jam, butter, and softly whipped cream, for serving (optional)

Directions:

Preheat the oven to 475-degrees Fahrenheit (245-degrees Celsius).
In a large bowl, sift together the flour, sugar, baking powder, and salt.
Cut the butter into small cubes, then toss in the flour, rubbing the butter into the flour until the mixture resembles coarse crumbs. Make a well in the center.
Whisk the eggs in a measuring cup. Add milk until the total liquid measures 1 ¼ cups (10 ounces, or 296 ml). Reserve 2 tablespoons of this mixture to brush on top of the scones later.
Pour the remaining liquid into the dry ingredients all at once and mix gently until it forms a soft dough.
Turn the dough onto a floured surface. Do not knead—just shape it lightly into a round.
Roll the dough to about 1-inch thick and cut into scones using a 3-inch (7.5 cm) cutter or glass.
Brush the tops of each scone with the reserved egg mixture, then dip the tops in coarse sugar (such as demerara, turbinado, or granulated sugar).
Place the scones on a sheet pan (no greasing needed). Transfer to the oven and bake for 10 minutes until golden brown on top.
Cool on a wire rack. Serve split in half with butter, jam, and whipped cream.
Serve split in half with butter, jam, and whipped cream.

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