Recipe by K9 Owned
Traditional at English Tea time - these are some of the simplest and best scones I have made. The recipe was originally from a 1987 Canadian Living Cookbook.
Top Review by Baby Kato
K9 Owned. These biscuits are wonderful. I loved the simplicity. They were quick and easy to make, with ingredients that I always have on hand. These biscuits were just perfect, big, crisp and tender, full of flavor. They were equally as good cold as they were warm or toasted. I served them with Holiday Cranberry Butter for a real decadent treat. I`ll be making these often. Thank you so much for sharing this wonderful recipe. Made for Name That Ingredient Tag Game.
- 473.18 ml all-purpose flour
- 29.58 ml granulated sugar
- 19.71 ml baking powder
- 2.46 ml salt
- 78.07 ml cold butter
- 1 egg
- 1 additional egg yolk
- 118.29 ml approximately half-and-half cream
- 1 egg white, lightly beaten (reserved from yolk used above)
- granulated sugar
Directions See How It's Made
- Mix together flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
- Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary.
- Press into a ball and knead gently on a floured surface about 10 times.
- Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
- Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
- Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
- Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute.