Royal Tea Room Scones
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 2 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup cold butter
- 1⁄2 cup raisins (optional)
- 2 eggs
- 1⁄2 cup milk
-
Glaze
- 1 egg, beaten with
- 1 pinch salt
directions
- In a large bowl, combine flour, sugar, baking powder and salt.
- With pastry blender or fingertips, rub in butter until mixture resembles coarse crumbs.
- Stir in raisins (optional).
- Make a well in the centre of the flour mixture.
- In a small bowl, use a fork to beat eggs and milk until blended; pour into well.
- Use fork to mix with quick, light strokes to make a soft, slightly sticky dough.
- Press dough into ball and knead gently on floured surface 10 times.
- Pat dough into 3/4 inch thick circle.
- Cut out, using 1 1/2 inch floured round cutter.
- Place rounds on greased baking sheet.
- Brush tops of scones lightly with glaze, and bake in 425 degree F oven for 15 minutes or until golden.
- Serve with strawberry preserves, clotted cream and tea.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These were richer than I am used to, and would add the raisins if I made them again. I would also skip the egg yolk glaze and use milk instead, they came out darker than I anticipated and I thought I had burned them. Next time I will sift the flour, I think that may explain the odd texture. They were tasty, so I will make them again but with the changes. I'll still use my old scone recipe as a stand by because I know it off by heart, but it's always good to have a choice isn't it?
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).