English Cream Scones

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

Ingredients:
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

Directions:
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.
Comments:



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