Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Mummy's Sweet White Scones 3.6 (132) 13 Reviews The recipe for these mouthwatering scones is courtesy of English restaurant Petersham Nursery. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 4, 2023 Rate PRINT Share Yield: 18 scones These simple, sweet scones are what the Brits would call "plain scones." They are so rich and delicate that they don't need raisins, chocolate chips, or other additions—but they do lend themselves to slathering with butter (or clotted cream) and jam. Martha got this scones recipe from Petersham Nursey, a restaurant in Surrey, England, but the Mummy referred to in its title is the mother of Darina Allen, the renowned cook and owner of Ballymaloe House in County Cork, Ireland, where the scones are also served. They are called “white” scones because they are made with white flour, what we call all-purpose flour, rather than wholemeal or brown flour, another popular choice for scone making in the UK. Besides the flour, you’ll need eggs, butter, whole milk, baking powder, and superfine sugar for these quick breads—and a round 3-inch biscuit cutter to form the dainty scones. Julia Hartbeck Cream Scones with Currants Ingredients 6 ¼ cups all-purpose flour, plus more for work surface Pinch of salt ¼ cup plus 2 tablespoons superfine sugar 1 heaping tablespoon baking powder ¾ cup (1 ½ sticks) unsalted butter, chilled and cut into pieces 4 large eggs 1 ¾ cups plus 2 tablespoons milk Granulated sugar, for sprinkling Directions Julia Hartbeck Preheat the oven and prepare the pan: Preheat oven to 475 degrees. Line two baking sheets with parchment paper; set aside. Combine the dry ingredients: In a large bowl, whisk together flour, salt, superfine sugar, and baking powder. Julia Hartbeck Add the butter to the flour mixture: Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed. Julia Hartbeck Combine wet ingredients: In a medium bowl, whisk together 3 eggs with the milk. Julia Hartbeck Add wet ingredients to dry ingredients: Add milk mixture to flour mixture and stir to combine. Julia Hartbeck Knead and shape the dough: Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Julia Hartbeck Roll the dough and cut out the scones: Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets. Julia Hartbeck Brush the scones with egg wash: In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with granulated sugar. Julia Hartbeck Bake the scones: 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. Julia Hartbeck Serve scones with your favorite toppings: Clotted creamButterJam Julia Hartbeck Originally appeared: The Martha Stewart Show, January Winter 2009, The Martha Stewart Show, Episode 4069 Rate It PRINT