Old English Scone Recipe
English Scone Recipe - English scones are light, moist and not too sweet. Cream and strawberry jam are the perfect marriage for a traditional afternoon tea. My grandmother's were the best on the planet. She used sour milk (yes, ugh!) but they were always delicious. You can use buttermilk instead but add a little sugar if you do. We use sultanas (dried white grapes) and dried cranberries work very well too. If you are doing a Devon Tea, there is a recipe below for clotted cream. With scones you will serve preserves, usually strawberry or raspberry. Get a good quality brand, or make your own if the season is right. It will be well worth the extra few cents! English Scone Recipe: Makes 12 - 16 Scones2 cups good quality all-purpose flour1 tbsp baking POWDER (NOT baking SODA) 2 tbsps sugar 1/2 tsp salt 3 tbsps butter (salted or unsalted) 1 egg, beaten 3/4 cup milk (at room temperature) give or take a little 1/2 cup sultanas (white raisins), currants, or dried cranberries. Combine all dry ingredients in a bowl. Add the butter in walnut-sized pieces until the mix looks like breadcrumbs, add the egg and the dried fruit, then slowly add the milk until you have a dough. Dust your hands lightly with flour, turn dough onto a lightly floured work surface and knead very gently. Roll to 3/4" thickness, cut into 2” rounds. Place 1" apart on a greased baking sheet, Brush lightly with some beaten egg or milk to give a nice light brown color when baked. Preheat oven to 450° bake approx 10 to 15 minutes. Lovely when served warm. If made a day ahead, do not refrigerate. Recipe for Clotted CreamHere is a recipe for "Clouted" or Clotted Cream. It will clog your arteries so use sparingly (if you can!) The original clotted cream made in Cornwall and Devon, was traditionally made with fresh-from-the-cow unpasteurized milk. Here is a recipe for a good substitute. It is spread like butter onto the split scone and then loaded with raspberry or strawberry jam. Yum!Ingredients * 1 cup heavy cream * 1/3 cup sour cream * 1 tablespoon confectioners' sugar Directions Using a whisk attachment on your mixer, whip heavy cream until stiff peaks form. Remove from mixer and hand whisk in the sour cream and confectioners sugar until just combined. Store in refrigerator. Moderation & Self-Restraint Required!
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