Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 10.6 oz cake flour
• 4 1/4 oz unsalted butter
• 1.8 oz sugar
• 2 teaspoons baking powder
• 2/3 teaspoon salt
• Scant 1/2 cup milk
• 1/2 egg
• Garlic topping: 3 1/2 tablespoons unsalted butter
• Garlic topping: 2 tablespoons condensed milk
• Garlic topping: 3 tablespoons minced garlic
• Garlic topping: 3 tablespoons sugar
• Garlic topping: 1/3 teaspoon salt
• Garlic topping: parsley powder, a little

Method

1. Pulse the cake flour, sugar, baking powder, salt and cold unsalted butter in a food processor until the mixture looks like coarse crumbs.
2. Beat the half egg with the milk and add the liquid to the crumbs in several additions, mixing with a scraper only until a shaggy dough forms.
3. Tip the dough into a bag, shape it into a square and rest it in the refrigerator for at least 1 hour.
4. Stir all of the garlic topping ingredients — butter, condensed milk, minced garlic, sugar, salt and parsley powder — together in a bowl while the dough rests.
5. Cut the chilled dough into 6 pieces, arrange them on a baking pan and cut a cross into the top of each piece with a knife.
6. Bake the scones in an oven preheated to 365°F for 15 minutes, until they have risen and begun to color.
7. Spoon the garlic topping over each scone and bake them 5 to 7 minutes more, until the topping melts into the crosses and turns fragrant.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).