Prep 5 mins
Cook 12 mins
We love to entertain friends for breakfast on lazy Saturday mornings. When I phone my friends to see if they are awake enought yet to get together for a cup of Joe they usually groan and say only if I make a batch or two of these babies. You can add fresh raspberries instead of the raisins to make them even better. Serve with clotted cream and homemade jam. Phone a friend, brew the coffee and enjoy.
- Pre heat oven to 425.
- Mix dry ingredients.
- Cut in butter until the size of small peas.
- Make a well in center of mixture and add cream and raisins.
- Stir with a fork till soft dough forms.
- Knead ball of dough 10 times.
- Flour counter and pat dough into a square about 1 inch thick.
- Cut into 12 pieces.
- Bake until just lightly browning around edges. Around 12 minutes.
- When you take these from the oven brush tops with honey.
These were pretty good, but they weren't really to my taste. They are a lot sweeter than I like my scones, and very very rich from the cream and butter. They are also too tender in texture for me, as they easily fall apart (very messy for a 2-year old!). Changes I made: skipped the raisins (was going to add currants but changed my mind at the last minute), made in a food processor instead of stirring together by hand, skipped the honey (too sticky), and patted into a circle and cut into 8 wedges, which took an additional 3 minutes to bake. I didn't like them as well as my mom's old scone recipe, so I probably wouldn't make them again. My husband thought they were pretty good, but my son wouldn't finish his despite the homemade jam on them. However, I wouldn't hesitate to recommend them to someone looking for a tender, sweet, rich scone. Thanks, Fairy Godmother!
i tried with half the propotion.... nice....very nice.