Sugar Scones with Whipped Butter Rosettes
- 4 cups all-purpose flour
- 3 Tbsp sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 1 ¼ cups cold butter, cut into pieces
- 4 eggs, lightly beaten
- 1 cup cold milk or light cream
- 1 egg beaten with 1 tsp of cold water (egg wash)
- ¼ cup coarse sugar
Prep and Cook
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- In the bottom of a food processor, or in a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Add the butter and mix it in by pulsing the processor or using a pastry cutter or your fingers. Combine it until the mixture is mealy and resembles coarse sand.
- Whisk together the eggs and milk, and slowly add it to the flour mixture, taking care not to over mix the dough. There may be a few lumps in the batter, but that’s okay.
- Dump the dough onto a well-floured surface and knead it until it comes together and isn’t dry. Press the dough into a 1” thick circle and cut out rounds using a 3” cookie cutter.
- Place the scones on the baking sheet and brush them with the egg wash. Sprinkle the tops with the sugar and bake for 20 minutes, or until the edges are golden brown and the scones are firm and fluffy.
Good to Know: The scones can be made one day in advance. Store them in a lidded container or zip-top bag.
- Place 1 cup of butter in the bowl of an electric mixer fitted with the paddle attachment and beat it for three minutes, or until fluffy.
- Add 1 tablespoon of hot water, and beat for another two minutes.
- Fill a piping bag fitted with a star tip with the butter, and pipe rosettes onto a small baking sheet lined with parchment. Store the rosettes in the fridge until ready to serve.
Good to Know: We like to serve these scones topped with a dollop of jam and a butter rosette. Scoop 1 teaspoon of jam onto the centre of each scone and top with a butter rosette (use a knife to do this).
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