Based on the Classic Cream Scone recipe from "Simply Scones" by Leslie Weiner and Barbara Albright, copyright 1988. My comments are in [square brackets].
| 2 cups All Purpose Flour | 1 large egg |
| 1/4 cup granulated sugar | 1-1/2 teaspoons vanilla (I use 2 - not much difference) |
| 2 teaspoons baking powder | 1/2 cup currants (optional) |
| 1/8 teaspoon salt | 1 egg mixed with 1 teaspoon water for glaze (optional) |
| 1/2 cup heavy (whipping) cream | 1-1/2 teaspoons grated lemon peel (optional) |
| 1/3 cup unsalted butter, chilled |
Preheat oven to 425 F [Says the book. This is BAD! I bake at 350 F.] Lightly butter a baking sheet.
In a large bowl, mix the flour, sugar, baking powder, and salt. (And lemon peel if you are using it.) cut the butter into 1/2 inch cubes, and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. [This is the important part. Don't let the butter melt! I use a pastry blender - it is wonderful!] In a small bowl, combine the cream, egg, and vanilla. Add cream mixture to the flour mixture and stir until combined. Stir in the currants if desired. [I find that sultanas work well too!]
With lightly floured hands, pat the dough into a 1/2 inch thickness on a cutting board [I use my marble pastry board.] [Work the dough as little as possible - kneading makes dough tough and chewy - good for bread & pizza, bad for scones and pastries.] Using a 2-1/2 inch diameter round biscuit cutter, or a glass, cut out rounds from the dough, and place them on the prepared baking sheet. Gather the scraps, and repeat until all the dough is used. [Before I had a biscuit cutter, I just rolled the dough into big balls and squished them. Works just as well.] Lightly brush the tops of the scones with the egg mixture if desired. Bake 13-15 minutes or until lightly browned.
Remove baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to a wire rack to cool. Serve warm, or cool completely and store in an airtight container. Makes about 14 scones. [Says they. I get 12 if I pat it down to just under 1/2 inch. This morning I made 8 fat scones.]
Based on a recipe from the June/July 1998 edition of British Heritage Magazine, in the British Fare column by Clare Hopley. Again, my comments will be in [square brackets].
In a large bowl or food processor, combine two flours and the baking powder. [Of course, using just all purpose flour works also.] Cut the butter into small pieces and stir them into the flour. Rub them briefly with your fingers or pulse several times if using a food processor. [Just as in the previous recipe, the important part is to not let the butter melt! A pastry cutter really is worth the investment.] When the mixture looks like coarse crumbs, stir in 5 Tablespoons of sugar, then add the raisins, stirring again to distribute them. make a well in the center of the mixture and blend in about 3/4 cups of milk. Add sufficient additional milk to make a soft but not sticky dough. Working quickly, turn it on to a floured work surface and roll it to a thickness of about 3/4 of an inch. [As above, work as little as possible. Keep the dough cool.] Using a cookie cutter [I use a biscuit cutter], make 2- or 3-inch scones. Place each on a cookie sheet. Immediately before putting the dough into the oven, brush the surface very lightly with milk, and sprinkle it with the remaining 2 teaspoons of sugar. Bake for 18 to 20 minutes. Cool on a wire rack.
[Me again.] Did you notice what is missing from this recipe? Did you preheat your oven? What temperature did you set it at? Well, I seem to get good results with a 350 degree F oven. Keep an eye on them, you don't want burnt scones. In any case, this makes 8 to 10 scones.
Scones go best with Clotted cream and Strawberry preserves. You can't get clotted cream in the U.S., and if I did find some, I'd be pretty leery. I have found Devon double cream at my grocers, and it is a good substitute. In a pinch, you can have Buttered Scones for Tea. Oh, I'm a Lumberjack...
Sorry. But that does remind me, you really should have Tea with scones. And I'm not talking about a mug of Lipton with the teabag still sitting in it. But I think I'll leave that for another page...