Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Perfect Scones 3.8 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 5, 2021 Print Rate It Share Share Tweet Pin Email Yield: 40 1-inch scones Flaky, delicious scones make for a tasty tea time treat. This recipe is from Martha Stewart's Hors D'Oeuvres. Ingredients 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 Directions 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. 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. 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. Rate it Print