Awesome Scone Recipe, Thanks Martha!

Now I know when you hear someone say "Martha Stewart" nowadays, instead of talking about food, the conversation goes to securities and stock fraud, her time in jail, and the crumbling of her huge food empire. But I will always think of her as that woman I watched on TV when I was a little kid, making the perfect cookies in the beautiful perfect kitchen, and always blatantly bossing around the guests she had on her show (why not, it's her show!).  I wouldn't quite put her up there with Miss Julia Child, but she has forever changed the way we cook at home, and made beautiful DIY home projects for us way before Pinterest came to be! 

I love looking through her website for recipes.  Her recipes are always accurate and turn out great every time. I recently made these sweet white scones that are quick, easy, and turned out delicious! Recipe below (along with a beautiful perfect Martha Stewart photo to accompany it :-) Thanks Martha!

Mummy's Sweet White Scones

Courtesy of the Martha Stewart Show and Petersham Nursery

• YieldMakes about 18 scones

Ingredients

6 1/4 cups all-purpose flour, plus more for work surface

• Pinch of salt
• 1/4 cup plus 2 tablespoons superfine sugar
• 1 heaping tablespoon baking powder
• 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into pieces
• 4 large eggs
• 1 3/4 cups plus 2 tablespoons milk
• Granulated sugar, for sprinkling

Directions

1. Preheat oven to 475 degrees. Line two baking sheets with parchment paper; set aside.
2. In a large bowl, whisk together flour, salt, superfine sugar, and baking powder. Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.
3. In a medium bowl, whisk together 3 eggs and milk. Add milk mixture to flour mixture and stir to combine.
4. Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets.
5. In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with granulated sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.