There is something so satisfying when you spread jam or butter, or drizzle honey over a hot scone. It is a mouthwatering and delicious way to start you day or enjoy with afternoon tea.
This recipe falls into the category of quick breads. It is easy and quick to prepare. It may be served for breakfast, a treat or for a high tea. Origination is from Great Britain. You can make plain or add currents, raisins or dried fruits.
9 oz A. P. flour unsifted
3 oz sugar
1 T baking powder
1/2 t salt
1/2 c currants
1 1/3 c heavy cream
milk and sugar for topping
1) Blend dry ingredients including fruit into a large bowl. Make sure baking powder is well distributed.
2) Make a well in the center of the flour mixture and pour the liquid in the well. Blend by hand until just mixed. Lumps are fine.
3) Scoop out onto a lightly floured surface. It will feel sticky. Knead a few times until well incorporated. Do not over mix.
4) Shape into two pieces and shape into circles about 1/2″ thickness.
5) Using a round cutter press straight down, without twisting and lift upwards. the scone can now be placed onto a sheet pan. Or, cut into pie shaped pieces. Place 2″ to 3″ apart on the pan as they will expand while baking.
6) Brush tops of scones with a little milk and sprinkle sugar on top.
Bake 400º 10 to 12 minutes. Larger 15 to 20 minutes. Cool on rack. Best when eaten fresh.