Wednesday, November 7, 2012

Scones Glorious Scones

Being married to an Englishman has it's perks.  I have learned a lot about traditions in England and around the UK in general.  I have become a fan of UK treats as the sugar content is never as high as our baked goods over here.  There are some fabulous bakeries all over England and when we visit, getting freshly baked warm scones and smothering them in a bit of clotted cream and jam with a cup of tea or coffee is one of my favorite things to do.  That being said, scones over here are not the same.  Scones on this side of the pond are sweeter, come in all kinds of flavors and really are nothing like the English Scone.  In England, scones come in two, that is right two, flavors... plain and raisin.  They are just simple dense pillows of perfection.  No sugar coating, no berries, icing, no chocolate, pumpkin, maple or blueberry.  Just plain or raisin.  They don't need anything else.

They are simple to make and should be served warm.  In the USA if you can't get clotted cream, which you can in a lot of places, you can use mascarpone cheese.  Or you can just put a smear of butter and jam or just jam.  Serve with a cup of hot tea or coffee and sit back as if you had just stepped into a wonderful bubble bath.

Here is the recipe and method.  Now enjoy!

Prep/Total Time: 30 min.
Yield: 10 Servings


2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/4 cup cold butter, cubed

pinch of salt

1/2 cup milk

1 egg

Additional milk


In a large bowl, combine the flour, sugar, salt and baking powder. Cut in butter until mixture resembles fine crumbs. Beat milk and egg; add to dry ingredients, stirring lightly.

Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° for 10-15 minutes or until golden brown. Serve warm. Yield: 10 scones.