Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Not-Your-Coffee-Shop Scones 4.0 (26) 2 Reviews 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 February 28, 2013 Print Rate It Share Share Tweet Pin Email Yield: 12 scones Try serving these traditional English-style scones with butter, Devonshire cream, and jam.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Ingredients 3 ½ cups all-purpose flour, plus more if needed 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon coarse salt 1 cup buttermilk 1 large egg 2 tablespoons sugar, plus more for sprinkling 8 tablespoons (1 stick) unsalted butter, melted, plus more for glazing ⅓ cup currants or other dried fruit, cut into pieces Directions Preheat the oven to 400 degrees. Butter or line 2 rimmed baking sheets. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat together the buttermilk, egg, and sugar. Stir two thirds of the flour mixture into the buttermilk mixture. Gradually add the melted butter, incorporating it thoroughly into the mixture. Stir in the remaining flour mixture and the currants. The dough should be slightly stiff. Add a little more flour if needed. Turn the dough out onto a clean, well-floured surface and gently knead for under a minute. (Overkneading the dough will make it tough.) Separate the dough into 3 equal parts. Shape each part into a thick 5-inch circle. With a sharp knife, cut the circles into quarters. Arrange the wedges on the prepared baking sheets, spacing them about an inch apart. Brush with some melted butter and generously sprinkle with sugar. Bake for 20 to 25 minutes, until lightly browned on top. Serve warm or at room temperature. Rate it Print