Mummy's Sweet White Scones

3.6

(132)

13 Reviews

The recipe for these mouthwatering scones is courtesy of English restaurant Petersham Nursery.

Martha Stewart Test Kitchen

Updated on May 4, 2023

Yield:

18 scones

These simple, sweet scones are what the Brits would call "plain scones." They are so rich and delicate that they don't need raisins, chocolate chips, or other additions—but they do lend themselves to slathering with butter (or clotted cream) and jam.

Martha got this scones recipe from Petersham Nursey, a restaurant in Surrey, England, but the Mummy referred to in its title is the mother of Darina Allen, the renowned cook and owner of Ballymaloe House in County Cork, Ireland, where the scones are also served.

They are called “white” scones because they are made with white flour, what we call all-purpose flour, rather than wholemeal or brown flour, another popular choice for scone making in the UK. Besides the flour, you’ll need eggs, butter, whole milk, baking powder, and superfine sugar for these quick breads—and a round 3-inch biscuit cutter to form the dainty scones.

Mummy's Sweet White Scones - on plate — Julia Hartbeck

Ingredients

6 ¼ cups all-purpose flour, plus more for work surface
Pinch of salt
¼ cup plus 2 tablespoons superfine sugar
1 heaping tablespoon baking powder
¾ cup (1 ½ sticks) unsalted butter, chilled and cut into pieces
4 large eggs
1 ¾ cups plus 2 tablespoons milk
Granulated sugar, for sprinkling

Directions

Mummy's Sweet White Scones - ingredients — Julia Hartbeck

Preheat the oven and prepare the pan:

Preheat oven to 475 degrees. Line two baking sheets with parchment paper; set aside.
Combine the dry ingredients:

In a large bowl, whisk together flour, salt, superfine sugar, and baking powder.

Julia Hartbeck
Add the butter to the flour mixture:

Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.

Julia Hartbeck
Combine wet ingredients:

In a medium bowl, whisk together 3 eggs with the milk.

Julia Hartbeck
Add wet ingredients to dry ingredients:

Add milk mixture to flour mixture and stir to combine.

Julia Hartbeck
Knead and shape the dough:

Turn dough out onto a lightly floured work surface; knead lightly and shape into a round.

Julia Hartbeck
Roll the dough and cut out the scones:

Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets.

Julia Hartbeck
Brush the scones with egg wash:

In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with granulated sugar.

Julia Hartbeck
Bake the scones:

Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.

Julia Hartbeck
Serve scones with your favorite toppings:
- Clotted cream
- Butter
- Jam