Mummy's Sweet White Scones
This mouthwatering recipe for scones is courtesy of Petersham Nursery.
The Martha Stewart Show, January Winter 2009, The Martha Stewart Show, Episode 4069
132 Ratings
- 5 star values: 34
- 4 star values: 39
- 3 star values: 36
- 2 star values: 14
- 1 star values: 9
Martha Stewart Member
Rating: 5 stars
I cut the recipe in 1/6. Not easy, but I was making it for one granchild. We added chopped strawberry. She liked it a lot, and I did too. Soft, sweet but not like cake. And the ingredient were all in my kitchen.
Martha Stewart Member
Rating: 5 stars
the scones were delicious! however, be wary of them when they're in the oven. I found 8ish minutes were just fine for mine. (:
Martha Stewart Member
Rating: Unrated
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Martha Stewart Member
Rating: Unrated
After a weekend of experimenting, here's what I found... Scottbutcher's recipe for a 6 scones had too much milk, ended up with a sticky mess for dough and dense scones. Made the scaled down version again using 1/2 cup of milk and then splashed in additional milk until dough barely clung together. Ended with perfectly flakey scones. I tried lowering temp to 450, but found after 12 minutes they hadn't browned at all. Made another batch at 475 and they came out perfect.
Martha Stewart Member
Rating: Unrated
After a weekend of experimenting, here's what I found...
Scottbutcher's recipe for a 6 scones had too much milk, ended up with a sticky mess for dough and dense scones. Made the scaled down version again using 1/2 cup of milk and then splashed in additional milk until dough just barely clung together. This gave my scones that perfectly flakey texture.
I tried baking at 450 degrees, but found after 12 minutes they hadn't browned at all. Made another batch at 475 and they came out perfect.
Martha Stewart Member
Rating: Unrated
I agree with shellbell14, the temp was too high. The first time I made it, I thought I would do the temp lower, because I didn't want to burn them. They didn't really poof up and rise like on the video, though. Second time I did 475 degrees for abt. 9 minutes. They burned a little, but didn't seem completely done. They seemed to rise a little more though. Did other peoples' do fine? It seems like a tricky recipe. Any help would be welcome.
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Martha Stewart Member
Rating: Unrated
These are fantastic! I made them yesterday and again today, topped with butter and red raspberry jam, but their even good plain. Haven't found Devonshire cream just yet.
Martha Stewart Member
Rating: Unrated
In response to yellobutterfly. you can maker superfine sugar by putting regular sugar into a food processor or blender. Shellbell, the recipe calls for 1/4 plus 2 TBS of sugar. Did anyone else try this recipe?
Martha Stewart Member
Rating: Unrated
I just made this recipe and was disappointed. First off, the recommended oven temp seemed way to high-the scones started to burn on the bottom after 7 minutes. Also, they seemed way more like a biscuit instead of a "scone". I added more sugar to the recipe as a little over 2Tbs. seemed way to shy given 6c. flour.
Martha Stewart Member
Rating: Unrated
also, would you just use a knife, or is there a triangle shaped cutter?
Martha Stewart Member
Rating: Unrated
I don't have superfine, and I don't know what castor sugar is, will granulated white work? IF so, do I use the same amount, or less/more since it is a different sugar? On the show they showed a picture of these scones but they were a triangle shape and had a white glaze drizzled on top, was that a powdered sugar glaze, or is that devonshire cream also?
Martha Stewart Member
Rating: Unrated
I'll try that again. Sory, ignore the previous scaled recipe. Here is the correct recipe:
2 cups all-purpose flour
2 tablespoons castor sugar
2 teaspoons baking powder
4 tablespoons cold butter
1 egg
1 cup milk
Makes about half a dozen scones.
Martha Stewart Member
Rating: Unrated
Sorry, my scaled version of the recipe makes about HALF a dozen scones, noy s dozen
Martha Stewart Member
Rating: Unrated
Thanks for the help...I will look for Devonshire cream...it sounds delicious!
Martha Stewart Member
Rating: Unrated
Devonshire cream is available from Bristol Markets among other merchants. If you can't find it, you can make a close substitute by mixing mascarpone and whipped cream in equal amounts
Martha Stewart Member
Rating: Unrated
Here is the recipe properly sclaed. I have tested it and it works - wonderful scones.
2 cups all-purpose flour
2 tablespoons castor sugar
2 teaspoons baking powder
pinch salt
2 tablespoons butter
1 egg
1 cup milk
Makes a dozen
Martha Stewart Member
Rating: Unrated
Martha mentioned she eats her scones with a particular topping and jam. What was the buttery type topping she used?
Martha Stewart Member
Rating: Unrated
In response to karenlouisesm: n n n n equals 6/8 plus 2 tablespoons =7/8 - so those amounts are the same . The point is that it is unprofessionally scaled. You always scale to the closest whole number for the main ingredient (in this case flour) and if you are off a little for some measurements you round off to the closest sensible fraction that is not going to affect the recipe's outcome.
Martha Stewart Member
Rating: Unrated
or half the thickness would work too
Martha Stewart Member
Rating: Unrated
The recipe given on television and the one here have different amounts of flour. Is the correct amount 6 1/4 c. or 6 1/2? Also, the milk was 1 7/8 c. and here it is a little different. Suggestions? -Karen
Martha Stewart Member
Rating: Unrated
I think what null meant to say was that her boyfriend rolls out the dough to TWICE the size and then folds it onto itself (which returns it to its original size) The way she explains it doesn't make sense..
Martha Stewart Member
Rating: Unrated
I like the idea of the fold over, I will try this soon. The strange thing is that my biscuit recipe is almost the same. Smaller, but the egg wash will really add a lot . Can't wait.
Rose