Perfect Scones

40 1-inch scones

Flaky, delicious scones make for a tasty tea time treat. This recipe is from Martha Stewart's Hors D'Oeuvres.


  • 4 ½ cups sifted all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 2 tablespoons sugar

  • Pinch of salt

  • ½ pound (2 sticks) unsalted butter, chilled and cut into small pieces, plus more for pan

  • 1 to 1 1/4 cups heavy cream

  • 1 egg

  • ¼ cup light cream


  1. Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.

  2. Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.

  3. Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.

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