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This mouthwatering recipe for scones is courtesy of Petersham Nursery.

Source: The Martha Stewart Show, January Winter 2009
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  • wellhellotheredolly
    25 JUL, 2011
    the scones were delicious! however, be wary of them when they're in the oven. I found 8ish minutes were just fine for mine. (:
    Reply
  • CarmelinaCAN
    26 JUL, 2010
    Yum%21
    Reply
  • alexis0012
    5 OCT, 2009
    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.
    Reply
  • alexis0012
    5 OCT, 2009
    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.
    Reply
  • littlemartha94
    23 FEB, 2009
    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.
    Reply
  • bethmclaughlin
    18 JAN, 2009
    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.
    Reply
  • dawnlp303444
    18 JAN, 2009
    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?
    Reply
  • shellbell14
    14 JAN, 2009
    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.
    Reply
  • yellobutterfly
    14 JAN, 2009
    also, would you just use a knife, or is there a triangle shaped cutter?
    Reply
  • yellobutterfly
    14 JAN, 2009
    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?
    Reply

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