Mummy's Sweet White Scones

Hannah Neeleman
2026-03-10T14:52:06-06:00

Yields: 9-10 scones (using a 3 inch cutter)

INGREDIENTS

SCONES

3 cups plain white flour

3/4 stick butter (about 6 tablespoons)

2 small free-range eggs

Pinch of salt

⅛ cup castor sugar

2 teaspoons baking powder

¾ – 1 cup milk, approximately, to mix

GLAZE

Egg Wash (see below)

Crunchy Demerara sugar or coarse granulated sugar for coating the top of the scones

DIRECTIONS

1. Preheat the oven to 475°F.

2. Sift all the dry ingredients together in a large bowl. Cut the butter into small cubes, toss into the flour, and rub the butter into the flour until the mixture resembles coarse crumbs. Make a well in the center.

3. Whisk the eggs in a measuring cup. Add milk until the total liquid measures 1¼ cups.

4. Reserve ⅛ cup of this mixture to brush on top of the scones later.

5. Pour the remaining liquid into the dry ingredients all at once and mix gently until it forms a soft dough.

6. Turn the dough onto a floured surface. Do not knead — just shape it lightly into a round.

7. Roll the dough to about 1 inch thick and cut into scones using a cutter or glass.

8. Brush the tops with the reserved egg mixture and dip each one in coarse sugar (such as demerara or granulated sugar).

9. Place the scones on a baking tray (no greasing needed).

10. Bake for 10 minutes until golden brown on top.

11. Cool on a wire rack.

12. Serve split in half with butter, jam, and whipped cream.

Recipe credit to Ballymaloe Cookery School.