According to merriam-webster.com, a Scone is defined as “a rich, quick bread cut into usually triangular shapes and cooked on a griddle or baked on a sheet.” Scones originated in Scotland and resemble our biscuits, but are much richer and sweeter. Scones are typically served by the British with a dollop of cream, some jam, and a cup of tea. Taking tea is a charming ritual, and has grown tremendously among some genres in America.
In addition to being served with tea, scones are delicious for breakfast, or brunch. They taste amazing with butter and jam, and can be served warm or at room temperature.
Below are complete instructions for a delicious traditional Scone recipe.
Tip: The correct mixing of the ingredients is crucial in producing an excellent scone. The preferred method of mixing is by hand using a pastry blender, two knives, or just your fingertips. Mixing by hand helps prevent over mixing of the dough. Make sure the butter is cold.Your scones should turn out light and fluffy, not hard and doughy which results from over mixing.
English Cream Scone Recipe
List of ingredients:
2 cups sifted flour
4 teaspoons baking powder
¾ teaspoon salt
1 tablespoon light brown sugar
¼ cup cold butter
2 eggs, beaten
¾ cup heavy cream (whipping cream)
Sugar and Cinnamon (optional)
Preheat oven to 425 degrees.
Sift the dry ingredients together and cut in the butter with a wire pastry cutter.
Beat eggs until light, then mix them with the whipping cream or heavy cream. Add this liquid mix to the dry ingredients, stirring as little as possible.
Pat the dough or roll it out until it is about 1/4″-1/2″ thick. Cut with a biscuit cutter and place on greased and floured baking pan. Or divide dough in half. Pat out each piece and put in greased and floured 7″ cake pans. Cut in quarters with a knife so they can be pulled apart when baked.
Sprinkle the tops lightly with the cinnamon sugar mixture if desired.
Bake at 425ºF for about 18 minutes until lightly golden.
Tip: For a beautiful brown scone, brush with an egg before baking.
Split scone and serve warm with butter and jam, or do like the British and serve with Devonshire cream , or Lemon Curd.
Optional additions to plain scones: fruit like dates, currants, blueberries, chocolate chips, fruit zest for a citrus flavor.