My Favourite Scones
I watched Martha make these scones and I knew I wanted to try them, “tout suite”, so I went and bought some cake flour and made them for breakfast, the next day.
They were tender, fluffy and soft on the inside, but with a bit of crunch on the outside. The best part of these scones is the booze and the currants. If you plan to make them without the orange liqueur or other fortified wine, then just save your breath and bake something else. I used Marsala instead of the orange liqueur but they still tasted awesome. They don’t look very pretty but they taste delectable. I would make them over and over and over again. Have a great weekend. 
Please always assemble all ingredients before you start
In a large bowl, sift or whisk together the cake flour, all-purpose flour, granulated sugar, baking powder, and salt.
Transfer a half of the flour mixture to a food processor. Add the butter and pulse several times to combine. Do not over-process; some butter pieces should remain the size of large peas, while others pieces will be smaller.
In a separate bowl, whisk together the cream, egg, and egg yolk.
Add the contents of the food processor back to the bowl with the flour mixture and stir to combine. Make a well in the centre. Add add the cream mixture to the well.
Using a large spatula or wooden spoon, draw the dry ingredients over the wet ingredients, being sure to scrape from the bottom of the bowl to incorporate the dry crumbs. Add the plumped fruit and gently mix. Do not overwork the dough.
Turn dough out onto lightly floured work surface. Pat into a narrow rectangle about 1 inch thick. With the short side facing you, fold rectangle into thirds like a business letter.
Turn dough a quarter turn clockwise, so the flap opening faces right, like a book. This is the first turn. With a rolling pin or your hands, gently pat into another narrow rectangle, about 1 inch thick. Repeat folding and turning process to complete a second turn.
Using lightly floured hands, pat dough out into a 1¼-inch-thick rectangle. Cut out rounds, using a floured 3-inch round biscuit cutter. Re-roll the remaining dough and cut additional circles.
Transfer scones to the prepared baking sheet, about 1½ inches apart.
Brush with the egg white and sprinkle with the turbinado sugar. (I used brown sugar)
Bake until golden brown, 20 to 25 minutes.
Let cool 15 minutes on a wire rack before serving, or serve at room temperature.
Martha Stewart’s Cream Scones
Preparation Time: 20 minutes + 1 hour soaking fruits; Baking time: 20-25 minutes; Makes: about 20 scones depending on size
Ingredients
- 60ml (¼ cup) Grand Marnier or other fortified wine like Port or Marsala
- 1 cup dried cherries, currants, or raisins
- Zest from 1 orange (you can also use lime zest)
- 250g (2 cups) cake flour, sifted
- 190g (1 ½ cups) all-purpose flour
- 5 teaspoons baking powder
- 90g (6 tablespoons) granulated sugar
- 1 teaspoon coarse salt (I omitted the salt because I used salted butter)
- ½ cup (1 stick, 125g) cold unsalted butter, diced into pieces
- 240ml (1 cup) 35% cream (whipping cream, Heavy Cream)
- 1 large egg plus 1 large egg yolk (reserve the egg white for egg wash)
- Extra all-purpose for the work surface
- Turbinado sugar, for sprinkling
Instructions
- Preheat oven to 350ºF (175ºC) ten minutes before using. Line a large baking sheet with parchment paper.
- In a small container, combine Grand Marnier or port, dried fruit, and orange zest. Set aside at least 1 hour, to plump up or overnight in the refrigerator.
- In a large bowl, sift or whisk together the cake flour, all-purpose flour, granulated sugar, baking powder, and salt.
- Transfer a half of the flour mixture to a food processor. Add the butter and pulse several times to combine. Do not over-process; some butter pieces should remain the size of large peas, while others pieces will be smaller.
- Add the contents of the food processor back to the bowl with the flour mixture and stir to combine. Make a well in the centre.
- In a separate bowl, whisk together the cream, egg, and egg yolk. Add add the cream mixture to the well. Using a large spatula or wooden spoon, draw the dry ingredients over the wet ingredients, being sure to scrape from the bottom of the bowl to incorporate the dry crumbs. Add the plumped fruit and gently mix. Do not overwork the dough.
- Turn dough out onto lightly floured work surface. Pat into a narrow rectangle about 1 inch thick. With the short side facing you, fold rectangle into thirds like a business letter. Turn dough a quarter turn clockwise, so the flap opening faces right, like a book. This is the first turn. With a rolling pin or your hands, gently pat into another narrow rectangle, about 1 inch thick. Repeat folding and turning process to complete a second turn.
Using lightly floured hands, pat dough out into a 1 1/4-inch-thick rectangle. Cut out rounds, using a floured 3-inch round biscuit cutter. Re-roll the remaining dough and cut additional circles. - Transfer scones to the prepared baking sheet, about 1 ½ inches apart. Brush with the egg white and sprinkle with the turbinado sugar. Bake until golden brown, 20 to 25 minutes.
- Let cool 15 minutes on a wire rack before serving, or serve at room temperature.
myfavouritepastime.com
My Favourite Pastime 
I carefully measured the ingredients. Then I weighed them with a food scale. The measured amount did not weigh the same as indicated. For instance, it was close to 2 and 1/2 cups of flour to weigh the required 250 grams. Same with the sugar, it was 8 tablespoons to weight 90 grams. Even a stick of butter came in a tablespoon short using the weights measurement. I am a seasoned baker. I have recently read that weighing is more accurate than measuring, so I went with the weight amounts for this recipe. (which took longer and made more of a mess)! The scones came out very good, but it was my first time making scones. I am almost tempted to make them again, using only the measure with tools method. Any thoughts or advice?
Hello I always measure ingredients because cups sizes are different from country to country and amount weighed depends on whether you scoop or spoon the flour. I am glad the scones came out good. I have a small electronic scale-very efficient. Just use what works for you best. Happy 2025!
Must try these! I’m with you, why bother if you are gonna leave out the liquor? – Kat
The wine or liquor always makes a big difference to food!
Liz
I never would have thought to use cake flour in a scone recipe. And yes, I’m all about alcohol soaked dried fruit! These scones look delicious!
They tasted really nice. I ate, and ate, and ate and was sad to see the last one go. I’m already soaking fruits for christmas cakes.
Liz
Oh, my groaning jeans!
Mine is up and down like a yoyo!
Liz
You had me at Grand Marnier! I really love scones. I’m going to give this recipe a try for sure. I can almost taste them. I have a small container of blueberries and same for raspberries, might cook them up together and thicken a bit for a jam on the scones! I can hardly wait! You made my day Liz! Hope you have something fun and relaxing to do for the weekend!
My weekend was good. I caught up on sleep.I wake up pretty early during the week. I wish you a happy baking. I’m planning to make them over the weekend, for brunch. I serve brunch and dinner over the weekend. Goodnight
Liz
Love, love, love scones, although never had great success making them, so will give this one a try. Thanks for sharing.
Happy trying. These ones are a must try!!!! Enjoy the week!
Liz
Have to try these – look and sound amazing.
You must try them. Happy baking!
Liz