Thursday, April 28, 2011

Traditional Scones

A scone is a small quick bread especially popular in the United Kingdom.  They are a staple during a traditional cream tea or Devonshire tea.  They are usually lightly sweetened, but some savory varieties are available as well.  Some scones contain currants, cherries or other dried fruits.  This version is a traditional British scone, slightly sweet without any added fruits.  Scones may be served for breakfast or afternoon tea, but also a perfect snack anytime of day.  They're "bloody good" with a Diet Coke too!  Make sure you serve them with some Homemade Devonshire Cream.
Tally Ho!  The Scone Party!
Sift dry ingredients together.
Cut in butter with a pastry blender.
It should be kind of grainy and gravel-y.
Add buttermilk to egg. 
(Don't forget to reserve a tablespoon of white.)
Beat well.
Add to dry mixture.
Stir until a dough forms.
Roll out into 3/4-inch thickness.

Cut into circles with a floured cutter. 
(I use a plastic Oklahoma
Sooners cup, I'm not too fancy...)

Brush with egg white-water mixture.
Sprinkle with granulated sugar.
Bake until golden brown.

Traditional Scones

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1/3 cup butter
1/2 cup buttermilk
1 egg
granulated sugar

Preheat oven to 425 degrees F.  Mix and sift dry ingredients together.  Cut in butter with a pastry blender.  Add buttermilk to egg, reserving 1 tablespoon of egg white.  Beat egg and buttermilk until blended.  Pour mixture into dry ingredients and stir until moistened and a dough forms.  Place dough on a lightly floured surface and roll into 3/4-inch thickness.  Cut into squares or rounds with a floured cutter.  Place on greased baking sheet.  Combine reserved egg white with 1 teaspoon of water.  Brush each scone with this mixture.  Sprinkle with granulated sugar.  Bake for 10 to 15 minutes, or until golden brown.

Prep Time: Approximately 20 minutes   Cook Time: Approximately 15 minutes  

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