Photo courtesy of Greg Powers
Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.
This week, we pay a Saturday visit to The Grille at Morrison House in Alexandria for tea. Executive chef Brian McPherson turns out a scrumptious spread for this ritualistic indulgence, which includes petite sandwiches, petite fours, and freshly baked scones that you can slather with house-made jams. After politely pestering him, he kindly handed over the recipe for his scones – the perfect treat on a damp autumn afternoon.
- 6 cups flour
- 2/3 cup sugar
- 1 teaspoon baking soda
- 5 tablespoons baking powder
- 3/4 teaspoon salt
- 1 ½ cups butter
- 2 cups buttermilk
- Preheat oven to 400 degrees. Lightly grease a baking sheet.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter.
- Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick
- Cut into 8 wedges, and place on the prepared baking sheet.
- Bake 15 minutes in the preheated oven, or until golden brown.