English Cream Scones

This is a traditional English recipe that bakes up rich and flaky - the way scones should be.

2 cups flour
3 Tbs sugar
1/2 tsp salt
1 Tbs baking powder
5 Tbs cold butter cut into 1/4 inch slices
1 cup heavy cream or half and half
1/2 cup currants or chopped apricots
note: this recipe needs the fat content of cream to make the scones flaky and rich, milk or skim milk do not work well

Whisk together flour, sugar, baking soda, salt. Cut in butter with a pastry blender or food processor do not over-blend, mix should be mealy and slightly lumpy. Stir in currants or other dried fruit, then stir in cream. Mix lightly until batter holds together in a ball. Transfer dough to a floured board and sprinkle top with flour as well. Pat down or use rolling pin to make a disk 10 to 12 inches in diameter and about 1 inch thick. Cut into wedges or into circles with a cookie cutter. Place wedges on a baking sheet and bake at 425 for 12 to 15 minutes do not overbake. Let cool at least 15 min. before serving.

Recipe Summary:
Yield: 8 scones
Prep Time: 10 min.
Cook Time: 12 - 15 min.

Other recipes by Red Barn B&B:
Creamy Scrambled Eggs In Pastry
Strawberry Rhubarb Cobbler

Recipe Provided By:
Red Barn B&B
Jamesport, NY

Jamesport Bed and Breakfast Inns