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These scones get their light, flaky texture from the butter that is layered into the dough.

Source: Martha Stewart Living, February 2012
Total Time Prep Yield



Cook's Notes

Scones keep, wrapped in plastic, for 1 day.

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How would you rate this recipe?
  • xkgreen4186
    1 JUN, 2018
    When do I add the butter?????? Surprised I am the only one to mention that the recipe says NOTHING about what to do with the butter! End of #1 states to put the butter disks in the fridge until firm for about 20 minutes. What do you do with the butter after it has chilled????? Disappointing
    • Soni+Sers
      2 NOV, 2018
      The 2nd line says to "cut in butter".
    • MS11259311
      25 SEP, 2018
      #1 instruction says, CUT IN butter with the pastry cutter or rub with fingers
    • myvickinow
      24 SEP, 2018
      The butter is "cut" into the flour mixture.
    • daviesannebc
      14 JUN, 2018
      If you re-read the first step under directions it tells you what to do!
  • tvailport
    19 FEB, 2012
    Great way to introduce my family to scones! These are so tender with just the right amount of sweet. My husband added some homemade jam to his, but they were equally as good without. The method of folding the dough really created a great texture. Brushing them with cream before baking kept them from getting too dry. Excellent!
    • michaelmsipes
      1 NOV, 2018
      170 grams
    • patsykelly77
      30 MAY, 2018
      Hi! Can u let mw know how much is 1 1/2 sticks of butter. Thanks!
  • MS10280493
    30 JAN, 2018
    I absolutely loved these scones! Oh my goodness the from the first taste to the last, they were so delightful! Thanks and I will make again! Will probably do a blog post as well ..Thank you!
  • nbritner5585257
    27 APR, 2017
    Can Gluten-Free flour be used?
  • portellirobert
    4 JUL, 2016
    Hi. How can I make this recipe gluten and dairy free please?
    • taralah27gmail
      13 DEC, 2016
      The texture of these when I made them GF was very pillowy. VERY delicious. Different though than wheat flour texture.
    • taralah27gmail
      13 DEC, 2016
      Hi. I just made this recipe today using 2c. Brown rice flour, 1/2c tapioca starch and 1/2c potato starch. I added a heap 1tsp. Xanthan gum. You can substitute any GF flour mix you like. Just note that different flours will lend different texture. I'm not experienced with dairy free baking but I would be curious how they turn out using almond milk, rice milk, or another substitute.
  • elainescoutlo
    29 JUN, 2016
    Oh, and I wasn't able to rate the recipe. The stars didn't work when I clicked on it.
  • elainescoutlo
    29 JUN, 2016
    Looks and tastes nothing like a proper cream scone. When was scones flakey? Please call it cream biscuits. Also, even when kept in fridge for a few days, good traditional cream scones can stay moist and pillowy soft. This one turned hard the next day without the drying effects of the fridge even. Also, too much fuss for a supposedly simple bake. For making scones, less is definitely more. I like Thomas a lot, but this didn't work for me at all.
  • SpyPond
    4 NOV, 2014
    Directions for mixing flour and butter ("cutting in") was not clearing stated and my daughter tried to make this recipe on her own and missed this step. Clearer directions need to be written for very novice bakers. Please fix.
  • MS11824933
    7 APR, 2014
    Love making these scones. Always use it as a gift to friends and everyone love it. Can i add in dried cranberry and if so, do I need to soak it in liqueur. Any different with the ingredients.

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