English Scones

This is a biscuit type scone. The recipe came from Martha Stewart.

6 1/4 cups all-purpose flour, plus more for work surface

Pinch of salt

1/4 cup plus 2 tablespoons sugar

1 heaping tablespoon baking powder

3/4 cup (1 1/2 sticks) butter, chilled and cut into pieces

4 large eggs

1 3/4 cups plus 2 tablespoons milk

More sugar, for sprinkling

1. Preheat oven to 475 degrees. Line two baking sheets with parchment paper; set aside.

2. In a large bowl, whisk together flour, salt, sugar, and baking powder. Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.

3. In a medium bowl, whisk together 3 eggs and milk. Add milk mixture to flour mixture and stir to combine.

4. Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter (I used a small glass), cut out scones and transfer to prepared baking sheets.

5. In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.