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Recipes - and - RecipesDelectably light-textured and rich-tasting, these are just right for a traditional English "cream tea". Serve warm, with fresh butter, best-quality strawberry jam (I love the freezer jam with these as it has so much more taste) and top with a dollop of Devonshire or Cornish clotted cream (yes you can buy it here). You can substitute this with stiffly whipped cream, not the same, but still good. They melt in your mouth and freeze very well when baked and are just like fresh again.
2 c all-purpose
flour
2T granulated sugar
1T baking powder
1/2 t salt
1/2 c butter
1 egg
2/3 c light cream
In mixing bowl, combine flour, sugar, baking powder and salt; mix thoroughly. Cut in butter until it is in tiny pieces. In small bowl, beat egg lightly; remove about 1 T of beaten egg and reserve it for topping. To remaining egg, add milk; add all at once to dry ingredients, stirring with fork to make a soft, slightly sticky dough. Gather gently into a ball and turn out on to lightly floured surface. Knead very lightly a few times until smooth. Roll or pat out to 3/4" thickness. Cut into 2 1/2" rounds (cookie cutter). Place on ungreased baking sheet, Brush tops lightly with reserved egg. Bake in 425F oven for 12 mins or until golden brown. Serve warm. Makes 12 scones.
AFTERNOTE: These delicious scones are very rich and I only make them for special occasions. I have a more ordinary recipe for "regular" scones.
Pauline
Wedgwood House B&B
Lantzville-by-the-Sea, near Nanaimo on Beautiful Vancouver Island.
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