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The Queen’s Scones

scones 003

Justgrams got me all hungry for scones. When my daughter was young, her grandma would take her to Ferndale’s  annual tea party held at a local church and put on by the mother-in-law of the preacher there, who was from England. She would go around to the tables, making sure everyone knew the “proper” way to eat scones…with jam and softly whipped cream on top. The scones were crisp on the outside and soft inside. So when I started looking for scone recipes, I picked a British version. They did not disappoint. Not as good the next day, they had lost some of their crunchy exterior texture. But heaven 10 minutes out of the oven, I added some finely chopped dried apricots because my generous brother and sister-in-law send me a large sack of moist dried apricots for Christmas that I am still happy to be using up. Thanks, Jay and Maria.
scones 006The Queen’s Scones

1 + 3/4 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

1/4 cup sugar

1/4 cup finely diced up butter (either dice it or cut in with pastry cutter-but not TOO small-you should have small chunks the size of peas in there)

1/3 cup cream

1 egg

Mix the dry. Beat egg into the cream. Preheat oven to 425 degrees. Grease a cookie sheet. Pour wet into dry and combine-don’t over beat. Use a couple more Tbsp. of cream if necessary to hold dough together. Ball it up and knead lightly 3-4 times. Pat into a round, 1 inch thick or slightly more. Transfer to cookie sheet and cut into 8 wedges, separating slightly. Bake about 12 minutes-don’t over brown. Let cool about 10 minutes before diving in. You can add currents, raisins, chopped dates or chopped dried apricots like I did. About a handful.

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