Opened in Spring 2020 in a historic home in the heart of Five Points, The Café on Lumpkin has developed a loyal following despite the challenges of the pandemic. The shaded patio is a popular destination. The cafe serves breakfast, lunch and afternoon tea.
These British-style scones pair well with tangy lemon curd and rich clotted cream. Or garnish with your favorite fruit jam.
6 cups all-purpose flour
¼ cup granulated sugar
4 tablespoons baking powder
2 sticks of butter (room temperature)
2 whole eggs
1 ½ cup whole milk
2 egg yolks, beaten
Preheat the oven to 350 F.
Add the dry ingredients to a large bowl and mix.
Rub in the butter with your fingers until the mixture resembles fine breadcrumbs.
Beat the eggs in a small bowl.
Carefully add the eggs and milk to the dry mixture with your hands until the dough comes together.
Add more milk if it is too dry. Do not mix for too long!
Place the dough on the counter and bring the sides in. Turn the dough two or three times, pulling the sides in, until you get a smooth surface.
Roll out the dough until it is about 1 inch thick.
Cut the scones with a round scalloped cutter.
Brush the tops with the beaten egg yolks and bake in the oven for 20-24 minutes.
Pick a scone and crack it to see if it’s done. If it is doughy, bake the scones for 2 more minutes.
Serve warm or reheat in the oven to enjoy later.