Afternoon (or morning/lunchtime/post-dinner) tea is a thing here at Larkspur Company. Our passion for a good cup is a serious love affair, which means we are always on the hunt for a delicious new blend and buttery pastries to go with. Whipping up a batch of scones can be quite an investment if you go with a more complicated recipe. This British scone recipe from Cooks Illustrated is one of the best we've found, plus it's straightforward and quick. The good news? Now we can enjoy fresh homemade scones whenever we want! The bad news? Now we can enjoy fresh homemade scones whenever we want! JK. There is no bad news when it comes to tea time.
3 cups all-purpose flour
1/3 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
3/4 cup wild blueberries
1 cup whole milk
2 large eggs
We paired our scones with Marble & Milkweed's Forest Tea blend. YUM! YUM!
Step 1: Adjust oven rack to upper-middle position and heat oven to 500 degrees. Line baking sheet with parchment paper.
Step 2: Mix flour, sugar, baking powder, and salt in a food processor until combined (about 5 pulses). Add butter and pulse until fully blended and mixture looks like fine crumbs with no visible butter (about 20 pulses). Transfer mixture to a large bowl and add wild blueberries.
Step 3: Whisk milk and eggs together in a small bowl. Set aside 2 tablespoons of milk mixture. Add remaining milk mixture to flour mixture and fold together using a rubber spatula until almost no dry flour bits remain.
Step 4: Transfer dough to a well-floured counter and gather into a ball. With floured hands, knead dough until surface is smooth and free of cracks (25-30 times). Press dough gently to form a disk. Using a floured rolling pin, roll disk into 9-inch round, about 1 inch thick. Using a floured 2 1/2-inch round cutter, stamp out 8 rounds. Arrange scones on prepared baking sheet. Gather dough scraps, form into ball, and knead again gently. Roll dough to 1-inch thickness and stamp out 4 extra rounds. Toss remaining dough.
Step 5: Brush scone tops with milk mixture. Bring oven temperature down to 425 degrees and bake until scones are golden brown (10-12 minutes), rotating sheet halfway through baking. Transfer scones to wire rack and allow to cool for 10 minutes. Serve warm with fresh jam, butter, and maybe some clotted cream!