Real Welsh Scones
Made using a food processor, these real Welsh scones have a soft, fluffy texture and are perfect served with butter, cream, and jam.
Ingredients
all-purpose flour (spoon flour into a dry-measure cup and level off)
2 cups
sugar
3/4 cup
baking powder
1 tablespoon
cream of tartar
1 teaspoon
salt
1/2 teaspoon
cold unsalted butter (cut into 12 pieces)
8 tablespoons (1 stick)
large egg
1
milk
1/2 cup
Instructions
1
Preheat Oven
Set a rack in the middle level of the oven and preheat to 450ºF (230ºC).
2
Mix Dry Ingredients
Combine the flour, sugar, baking powder, cream of tartar, and salt in the bowl of a food processor fitted with the metal blade. Add the butter and pulse until the mixture is mealy but dry and powdery.
3
Transfer Dough
Invert the bowl of the food processor over a mixing bowl and carefully remove the blade.
4
Add Wet Ingredients
Quickly whisk the egg and milk together and use a fork to toss the egg mixture into the flour mixture, continuing to toss until all the flour mixture is evenly moistened.
5
Shape into Disks
Gently knead the dough 3 to 4 times, until it is smooth. Divide the dough in half and press and pat each half into a disk about 6 inches (15 cm) in diameter. Place the two disks of dough a couple of inches apart on the prepared pan.
6
Score Dough
Use a floured bench scraper or knife to mark each disk of dough into 8 wedges, pressing straight down, and cutting no further than halfway into the dough disk.
7
Bake
Bake the scones until they are very deep golden and firm, 12 to 15 minutes.
8
Cut into Wedges
Slide each disk of baked scones onto a platter and use a knife to cut them completely along the markings into wedges.
