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.
- 354.88 ml flour
- 236.59 ml cake flour
- 7.39 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 59.14 ml dark brown sugar
- 14.79 ml cinnamon
- 118.29 ml cold unsalted butter, cut into 1/2 " cubes
- 118.29 ml chopped walnuts (optional)
- 177.44 ml golden raisin (optional)
- 177.44 ml cold buttermilk
- half-and-half or heavy cream, for brushing
- sparkling white sugar (for sprinkling on top)
- 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.