With the winter finally setting in here, we are experiencing a real chill - the temperatures are dropping and there is a cold cold breeze about. My oven has been pressed back into service and I have been baking a lot. I baked some delicious cakes and cookies for sharing this holiday season. Cranberry and Chocolate Chip Cookies, Biscotti, Armenian Nutmeg Cakes, Cranberry Bread, Scones, Rustic Bread Loaf, Pizza Rolls, Pies have all been on the menu. Today I am sharing my recipe for Classic English Tea Time Scones.
Scones are my favorite tea time treat. Hot buttered scones, scoops of home made fruit spread, and sweet sugary tea. What more can you ask for on cold winter afternoons? I make scones often and I make a lot of different types of scones. Scones can be made with or without eggs. They can be made with a variety of flours, dried fruits, fresh fruits, with or without sugar. Here is a version that I made some years back with egg whites. Scones are the easiest baked goodie to make - you can put them together in a jiffy and they only take up to 12 minutes to bake. Enjoy warm - they won't last to save:)
1 cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp sugar
2 tbsp butter, cold
1/2 cup cream
1/4 cup raisins
- Sift the flour, salt, baking powder, baking soda, and sugar in a large mixing bowl.
- Chop the butter into tiny pieces. Rub into the flour mix using your fingers.
- Once the flour butter mix begins to resembles breadcrumbs, toss in the raisins.
- Next pour in the cream and mix the whole to get a cohesive dough.
- Knead gently a few times. Cover with a damp tea towel and set aside for 10 minutes.
- Roll the dough out to about a half inch thickness. Using a round cookie cutter (11/2" - 2"), cut out six scones and place on prepared baking baking tray.
- Gather the remaining dough, roll out again and cut to get 2 more scones.
- Bake the scones in a preheated oven at 400 F for 10-12 minutes or until the scones appear golden brown and well risen.
- Remove from oven and set baking tray aside for 5 minutes.
- Remove the scones into a bread basket lined with a kitchen towel.
- Cover to keep warm Enjoy with butter and your favorite fruit spread.
- For a leaner version, replace the cream with milk.
- Vegetable shortening can be used in place of butter.
- If you prefer a sweeter scone, add another teaspoon of sugar to the dough.
- Use any dry fruit you like in this recipe: golden raisins, cranberries, chopped dates, chopped apricots, cherries, blueberries. The possibilities are endless.
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