Sweet-Milk Scones with Onion
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Makes 8-9 scones
Ingredients
Before You Begin
Work the dough quickly, don't overmix, and put the dough rounds into the heated oven as soon as possible. The process--from mixing to pulling the finished scones out of the oven--shouldn't take more than twenty minutes. Scones are best served warm and fresh. This recipe can be doubled.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees.
- In a small skillet, heat 1 tablespoon oil until hot. Add onion and sauté until transparent, about 5 minutes. Cool slightly.
- Sift first 4 ingredients into large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps. Transfer to a medium bowl and add onions, stir to combine.
- Make a well in the center of mixture and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. Turn dough onto a well-floured work surface.
- Quickly roll dough to 1/2 inch thick. Use a lightly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3-inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lightly brown, 10 to 12 minutes. Serve immediately.
Time
35 minutesYield
Makes 8-9 sconesIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
During testing, we discovered two secrets to an authentic scone recipe, one that produced light and fluffy scones with a delicate texture: working the dough quickly and lightly and then baking it immediately in a preheated oven. Speed is of the essence to keep the dough from becoming tough; it is also important when using homemade single-acting baking powder for leavener, as this scone recipe does, because you want the powder to do its work in the oven, not before baking. The whole process shouldn't take more than 20 minutes, from mixing the ingredients together to pulling the finished scones out of the oven.
Before You Begin
Work the dough quickly, don't overmix, and put the dough rounds into the heated oven as soon as possible. The process--from mixing to pulling the finished scones out of the oven--shouldn't take more than twenty minutes. Scones are best served warm and fresh. This recipe can be doubled.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees.
- In a small skillet, heat 1 tablespoon oil until hot. Add onion and sauté until transparent, about 5 minutes. Cool slightly.
- Sift first 4 ingredients into large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps. Transfer to a medium bowl and add onions, stir to combine.
- Make a well in the center of mixture and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. Turn dough onto a well-floured work surface.
- Quickly roll dough to 1/2 inch thick. Use a lightly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3-inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lightly brown, 10 to 12 minutes. Serve immediately.
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