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basic scones

If you're more salt than sugar, grate some cheese into this recipe by Tamasin Day-Lewis. You can also freeze half the dough to bake at a later date.

Photo by Justin Bernhaut / November 2007

Old earthenware bowls are ideal for serving scones, which should be small—big ones are far too clumsy.

Makes 24 to 30

The Ingredients

1 lb. all-purpose flour
½ tsp. salt
¼ to ¾ cup unsalted butter
4 to 6 level tsp. baking powder
1 ¼ cups whole milk

Preheat the oven to 425°. Sift the flour and salt into a bowl. Cut the butter into little pieces, and rub into the flour with the tips of your fingers as quickly as you can. Sift in baking powder; combine. Add milk and mix lightly into a spongy dough. Knead very lightly to make the dough smooth, and roll out ½" to ¾" thick. Cut out scones with a 2" cutter, and let stand for 10 minutes. Brush with egg or milk before placing onto a greased baking sheet. Bake in the middle of the oven for about 10 minutes, then let cool.

Make an entire tea party spread.

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