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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Traditional at English Tea time - these are some of the simplest and best scones I have made. The recipe was originally from a 1987 Canadian Living Cookbook. Ingredients:
2 cups all-purpose flour |
2 tablespoons granulated sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
1/3 cup cold butter |
1 egg |
1 additional egg yolk |
1/2 cup approximately half-and-half cream |
1 egg white, lightly beaten (reserved from yolk used above) |
granulated sugar |
Directions:
1. Mix together flour, sugar, baking powder and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
4. Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary.
5. Press into a ball and knead gently on a floured surface about 10 times.
6. Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
7. Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
8. Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
9. Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute.
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