Recipe by BrendaM
The famous British "cream tea" scones. They are wonderful with butter and jam.
Top Review by LightEra
I've tried four different scone recipes recently, and this is the best by far. It was a little time-consuming the first time through, but the prep has gotten quite short after making them half a dozen times or so. I have substituted skim and 2% milk, and both work beautifully. I have also substituted a couple of tablespoons of orange juice for half the milk, and added some orange rind and dried cranberries. That dough was a little stickier, but had a tasty result. For a final batch, I omitted the juice and added the orange rind and cranberries, then sprinkled a little sugar on top before baking - excellent result. I do recommend using the cookie cutter or cutting into wedges as they do not make very pretty drop scones, but the flavor and the balance between flakiness and density is perfect. One of our new favorites!
- 78.07 ml butter or 78.07 ml margarine or 78.07 ml shortening
- 414.03 ml all-purpose flour
- 44.37 ml sugar
- 12.32 ml baking powder
- 2.46 ml salt
- 1 egg, beaten
- 118.29 ml currants or 118.29 ml raisins
- 59.16-88.74 ml half-and-half cream
- 1 egg, beaten
Directions See How It's Made
- Heat oven to 400ºF.
- Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
- Stir in 1 egg, the currants and just enough half and half so dough leaves sides of bowl.
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Roll 1/2 inch thick.
- Cut dough into 2 1/4-inch circles with floured cutter.
- Place on ungreased cookie sheet.
- Brush with 1 egg.
- Bake until golden, 10 to 12 minutes.
- Immediately remove from cookie sheet.
- Yields 10 to 12 scones.