I would have to say that by far my most favorite food while living in Scotland was the scones. They sometimes came shaped as triangles, but most often in rounds, and were available in every tea shop, grocery store, and fish & chip restaurant. They were not pricey, and I could not get enough of them! Every time we traveled home or Momma came to visit us, we ordered a couple dozen of the ones with golden raisins, and put them in the freezer. Upon returning to the United States I began searching for a recipe that would most closely duplicate their excellence, and after about 4 years, was given this recipe by a sweet friend. Most often I add the raisins, but I’ve been known to make them plain, or add the chocolate chips. They’ve become one of my “signature dishes,” but I have to make sure to bake them when I have many friends and family to help me eat them!
Try them and share them, but be careful to not become addicted to them!
2 cups flour
1/3 cup sugar
2 tsp. baking powder
1/4 ts. salt
1/3 c. butter, cold and diced
1 egg, beaten
1 tsp. vanilla
1/2 cup heavy whipping cream
Glaze:
1 egg
1 Tbsp. heavy whipping cream
Preheat oven to 375*F. In a large bowl, mix together flour, sugar, baking powder, and salt. With a pastry blender, “cut in” the cold butter. By working it in, the dry ingredients will begin to clump together around the butter. Keep working until it resembles small crumbs.
Mix the beaten egg with the vanilla and cream in a separate bowl. Make a “well” in the center of the dry mixture, and pour in the wet ingredients.With a large spoon or spatula, mix all together gently and as little as possible to incorporate. Do not over mix.
Press dough out onto a lightly floured surface, and press lightly into a circle that is about 1″ thick. Place the dough circle onto a lightly greased baking sheet and cut into 8 pie-shaped pieces. Do not separate.
Mix glaze and brush onto top of scone pieces. Sprinkle lightly with sugar.
Bake for about 15 minutes. They will have a light golden-brown appearance. Cool slightly before breaking apart. Serve warm or at room temperature.
Optional add-ins:
1/3 c. dried cherries, raisins, chocolate chips, or dried cranberries with 1 Tbsp. orange peel.
Try using a small cookie cutter for dainty tea scones or for serving to children.
They are best served slightly warm with Devonshire Cream and jam.
