English Scones

November 1st, 2010 / Comments 0

A couple of weeks ago, I was missing my son Matthew who lives in Brighton, England.

Tea cup c egbert English SconesI made a batch of English scones, whipped some cream, dished out the strawberry jam and nibbled on them while we chatted on the phone. Here’s how I did it:

English Scones

I mixed together two-thirds of a cup of heavy cream, one egg and two tablespoons of sugar in a small bowl. I put two and a half cups of flour, one tablespoon of baking powder, a quarter of a teaspoon of baking soda, and half a teaspoon of kosher salt in my food processor and pulsed it to combine the ingredients. I added one stick of cold, unsalted butter, cut into half-inch chunks, to the dry ingredients and pulsed the mixture again until the dough looked like coarse meal. I poured in the cream mixture and pulsed it a third time. When the dough began to form a ball, I tipped it onto a lightly floured board, sprinkled on half a cup of currants and kneaded it until the currants were evenly distributed. I flattened the dough into a three-quarter inch thick disk, used a biscuit cutter to form individual scones and baked them on a cookie sheet lined with parchment for fifteen minutes in a 400º F oven.

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English Scones at Vermont food from a country kitchen – Carol Egbert.com

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