So you're wanting to flex your culinary muscles and show the world what a true Anglophile you are? Brilliant, I say! You can start here with my recipe for Proper British Scones. Be sure to serve with tea and invite friends!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 Tablespoons table sugar
- ½ teaspoon salt
- 4 Tablespoons (1/2 stick) cold butter or margarine (Helps to put in freezer a few minutes before using. NOTE: For heart-healthy scones, substitute ¼ cup walnut oil or almond oil for butter. This substitution, however, will create a somewhat less fluffy scone interior.)
- ½ cup of milk + 1 Tablespoon
- 1 whole egg
- 1 egg white
- 1 Tablespoon turbinado (course) sugar or table sugar
- ¾ cup raisins, or....
- ¾ cups dried cranberries and 1 Tablespoon orange zest (Note: For zest, scrape or grate the outer, orange-colored skin of one medium orange.)
1. Preheat oven to 425 degrees and grease a cookie sheet
2. Mix flour, baking powder, table sugar, and salt in a mixing bowl (If using raisins or cranberries and zest, add now.)
3. Stir together ½ cup milk and whole egg in a separate bowl
4. Pinch off pea-size bits of butter and drop into mixing bowl, then add milk/egg mixture. Fold wet ingredients into dry, but just enough to get dry ingredients moist. (Do not overwork! If you do, scones will be hard. You want hard exteriors but soft interiors.)
5. Place dough, in a ball, on floured surface (If dough doesn’t hold together, add small amount of milk, 1 Tablespoon at time.
6. Knead dough 3 or 4 times. (Again, do not overwork!)
7. Pat dough into circle, 1-inch thick. (Make sure dough is at least 1-inch thick, or scones will be too flat.)
8. Cut dough into approximately 10 circles (or triangles) and place on greased cookie sheet
9. Mix egg white and 1 Tablespoon milk, then brush over scones
10. Sprinkle turbinado sugar over scones
11. Bake 10 to 15 minutes, until nicely browned. Keep eye on scones last few minutes of baking to ensure they don’t over-brown.
Serve with butter and jam or clotted cream and jam.