There’s nothing like a tender flaky scone, especially when it’s lathered in English Double cream and jam. I’ve tried a variety of recipes but I prefer the method described Cook’s Illustrated. Feel free to substitute any dried fruit for the currants.
10 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
1 tablespoon Demerara sugar for sprinkling
The method
Directions
01
Preheat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven on middle rack until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Measure out 2 tablespoons of oats and set aside.
02
Adjust oven temperature to 450 degrees. Line another baking sheet with parchment paper.
03
Whisk milk, cream, and egg in large measuring cup until combined; remove 1 tablespoon to small bowl and reserve for glazing.
04
Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor to combine. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Gently mix dough by hand in bowl until dough forms cohesive mass.
05
Sprinkle work surface with 1 tablespoon of reserved oats, turn dough out onto work surface, and sprinkle top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart.
06
Brush surfaces with reserved egg mixture and sprinkle with demerara sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Tender Buttery Oat Scones with Currants
Prep
Cook
Yield
There’s nothing like a tender flaky scone, especially when it’s lathered in English Double cream and jam. I’ve tried a variety of recipes but I prefer the method described Cook’s Illustrated. Feel free to substitute any dried fruit for the currants.
10 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
1 tablespoon Demerara sugar for sprinkling
Cook Like James · The method
Directions
1
Preheat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven on middle rack until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Measure out 2 tablespoons of oats and set aside.
2
Adjust oven temperature to 450 degrees. Line another baking sheet with parchment paper.
3
Whisk milk, cream, and egg in large measuring cup until combined; remove 1 tablespoon to small bowl and reserve for glazing.
4
Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor to combine. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Gently mix dough by hand in bowl until dough forms cohesive mass.
5
Sprinkle work surface with 1 tablespoon of reserved oats, turn dough out onto work surface, and sprinkle top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart.
6
Brush surfaces with reserved egg mixture and sprinkle with demerara sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.
Cook Like James
Tender Buttery Oat Scones with Currants
Prep
Cook
Yield
There’s nothing like a tender flaky scone, especially when it’s lathered in English Double cream and jam. I’ve tried a variety of recipes but I prefer the method described Cook’s Illustrated. Feel free to substitute any dried fruit for the currants.
10 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
1 tablespoon Demerara sugar for sprinkling
Directions
1
Preheat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven on middle rack until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Measure out 2 tablespoons of oats and set aside.
2
Adjust oven temperature to 450 degrees. Line another baking sheet with parchment paper.
3
Whisk milk, cream, and egg in large measuring cup until combined; remove 1 tablespoon to small bowl and reserve for glazing.
4
Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor to combine. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Gently mix dough by hand in bowl until dough forms cohesive mass.
5
Sprinkle work surface with 1 tablespoon of reserved oats, turn dough out onto work surface, and sprinkle top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart.
6
Brush surfaces with reserved egg mixture and sprinkle with demerara sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.
