Recipe by diner524
A recipe I found in my catalogue from King Arthur Flour. The recipes states "This traditional British scone is an ideal tea-time treat when served with clotted cream or butter and jam. It states to use their White Whole Wheat Flour, but I just use All purpose flour. I made the walnuts and raisins optional, depending on your families tastes.
Top Review by twissis
I made a half recipe (yield 7 large-sized scones), DH & I taste-tested 2 of them & I froze the other 5 for use early next mo when we will have visitors from the US. I skipped the opt raisins & nuts due to DH dietary restrictions. Mine was taste-tested warm from the oven (slathered w/butter) & DH ate his plain as a late nite snack. They were very flavorful & the texture was between a moist cake to a soft biscuit. We love scones & these are among our faves. Thx for posting this recipe for us.
- 1 1⁄2 cups flour
- 1 cup cake flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup dark brown sugar
- 1 tablespoon cinnamon
- 1⁄2 cup cold unsalted butter, cut into 1/2 " cubes
- 1⁄2 cup chopped walnuts (optional)
- 3⁄4 cup golden raisin (optional)
- 3⁄4 cup cold buttermilk
- half-and-half or heavy cream, for brushing
- sparkling white sugar (for sprinkling on top)
Directions See How It's Made
- Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
- Add walnuts, and raisins and toss to incorporate.
- Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
- Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1” thickness. Cut rounds using a 2” round biscuit cutter and transfer to parchment lined baking sheet.
- Or, pat into a square and cut square scones.
- Freeze for 15 minutes.
- Brush scones with cream, and sprinkle with sugar.
- Bake until they begin to brown, 20 to 22 minutes. Remove from the oven and cool on a rack.