Thursday, January 14, 2010

Cream Scones with Dark Raisins

Cream Scones are the ultimate treat!! A quintessential part of the tradition of English Tea they are often served with clotted cream and a variety of fresh fruit jams and lemon curd. The best cream scones in England are found in the summer in the many tea houses that dot the pretty villages of the Shire counties!! The very very picturesque Cotswold's is famous for its cream teas and probably the best place to enjoy a pot of afternoon tea, freshly baked scones, and home-made strawberry jam.

Well, this may not be England! But there's no place like home for freshly baked goodies, and given that we are having one of the coldest winters on record, I have taken to baking quite a bit since December. Breads, cookies, cakes, and bakes of all kinds have made a comeback to my home and I am loving every minute of it.

Scones usually are very moist, rich, and flaky. I prefer mine more biscuity with a more crisp crust. And as scones carry only the slightest hint of sweetness, I also like to add juicy raisins in scones. Apart from breaking up the texture, they also add a little je ne sais quis to this simple tea time treat!! The recipe below is tailored for a more biscuity scone that can be eaten warn just off the tray!!

2 cups all-purpose flour
1/4 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1/3 cup cold sweet cream butter, cut into pieces
2 egg whites, lightly beaten (or 1 egg)
1 tsp pure vanilla extract
1/2 cup whipping cream or milk

For Glaze:
1 tbsp whipping cream for glazing

  1. Preheat oven to 375 degrees F and place the rack in the middle of the oven. Line a cookie
  2. In a small measuring cup combine the whipping cream, the egg whites (or full egg) and vanilla.
  3. Sift the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mix using a pastry blender or your hands.
  4. When the mix resembles coarse crumbs, add the cream egg mixture to the flour mixture. Stir to mix.
  5. Turn out the mix onto a lightly floured surface and knead the dough gently. Roll it into a circle that is about 7 inches round and 1/2 inch thick. Then, using a 2 inch round cookie cutter, cut the dough into 12 rounds.
  6. Place these on the prepared cookie sheet, spacing a few inches apart. Brush their tops with a little cream.
  7. Bake for about 18 - 20 minutes or until well browned. A toothpick inserted into the center of a scone should comes out clean.
  8. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.
  9. These scones freeze very well.
This recipe makes around 12 - 2 inch round scones.

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  1. Bergamont, Rahel, Parita:

    These are the best - I always miss the proper English scones. Here in the States we get a version but they tend to be very sweet and don't have the same texture.



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