Servings: 18 scones
1½ cups all-purpose flour, + extra for rolling
½ cup cake flour
⅛ teaspoon pure mint extract
¼ cup mint Julep Sugar
1 teaspoon kosher salt
1 tablespoon baking powder
3 large eggs
½ cup heavy cream
1 tablespoon milk
1½ tablespoons granulated sugar
6 tablespoons unsalted butter, frozen
6 sprigs fresh mint, for garnish
Preheat the oven to 400°F.
Crack 2 eggs in a bowl and lightly beat them.
Using a cheese grater box, grate the butter.
In a mixing bowl, combine the flours, baking powder and salt. Using a pastry dough blender (if you don't have one, the back of a fork works fine as well), add the butter, then blend until the mixture becomes a thick dough. Add the eggs, cream, granulated sugar, 1 tablespoon mint julep sugar and mint extract. Mix but make sure not to over-mix it (barely blend until the texture is well-distributed and crumbly).
Dust a pastry board with about 2 tablespoons of flour for rolling the dough. Place the dough and roll it out to about a 1-inch thickness. Create 9 rectangles using a vegetable carving knife (you don't have to cut them with a crinkled look but I just think it's pretty), then cut each rectangle in half.
Place the scones on a baking sheet lined with a silicone mat or parchment paper.
Using a fork, beat the remaining egg with milk. Set aside.
Using a pastry brush, lightly brush the remaining egg over the scones. Sprinkle the top with remaining mint julep sugar.
Bake for about 5 minutes at 400°F, then lower the heat to 375°F and bake for another 20-23 minutes. For a golden top, I broiled the scones for a minute. Transfer the scones to cooling racks.
Garnish with fresh mint leaves.
Serve warm with the Southern Bourbon drink or a non-alcoholic mint Arnold Palmer.
For the perfect texture, it's preferable to combine all-purpose flour and cake flour but if you like, you can also use 2 cups of all-purpose flour.
To ensure that the mixture remains cold, it's preferable to use a pastry cutter, rather than kneading the dough by hand.
Mint julep sugar is available at Bourbon Barrel Foods stores and online. It's a mint-flavored coarse sugar. After the scones are baked, you'll have a nice sugar crust, after the scones are baked. I also use this type of sugar for making brioche, rugelach and waffles.
For more recipes using mint, check out the link.