Best Nana Bebbs Scones Recipes

Perfect Scones image

Provided by Martha Stewart

Yield Makes about forty 1-inch scones

Number Of Ingredients 9

4 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
Pinch of salt
1/2 pound (2 sticks) unsalted butter, chilled and cut into small pieces, plus more for pan
1 to 1 1/4 cups heavy cream
1 egg
1/4 cup light cream

Steps:

Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.

Nana Bebb's Scones image

Provided by Liz Osborne @lizosborne

Number Of Ingredients 6

Steps:

Work butter into flour with a fork until crumbly. Add sugar and work into dought. Sprinkle baking soda on top. Then add raisins and buttermilk. Mix until sticky.
Turn dough onto a floured surface. Knead lightly and roll out to 1/4 inch thickness. Cut with biscuit cutter and place on greased cookie sheet.
Bake in a 425 degree oven for 15 to 18 minutes. I like them golden in color.