The Perfect Scone Recipe

The Perfect Scone Recipe

True English Scones Should Rise and Split 
 

Shelley Richardson and her pastry chefs made thousands of scones over the 14 years she hosted the tearoom at Elmwood Inn. She prefers a traditional English scones that rise and split. This makes it easy to break the delicious treats open for spreading with cream and preserves. 

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

6 tablespoons unsalted cold butter

1/2 cup currants or white raisins
1/2 cup buttermilk
1 egg
1 tablespoon cream
1 tablespoon sugar

Directions:

Preheat the oven to 400º F. Lightly grease a large baking sheet. Combine flour, baking powder, salt, and soda. With a pastry blender, cut in butter, mixing it until the mixture resembles coarse crumbs. Mix in currants if desired.

Whisk buttermilk and egg together, then add to flour mixture. Stir together until a soft ball of dough forms. Turn onto a lightly floured surface and knead gently, turning five or six times. Do not overwork dough.

Roll out dough with a floured rolling pin to about 1/2 inch thickness. Using a round cookie cutter, cut scones out and place on the baking sheet. Brush the tops lightly with cream and sprinkle with sugar.

Bake 10 to 12 minutes or until light brown. Serve warm with lemon curd, clotted cream, or preserves. Makes one dozen scones.

Time Saving Hint: Raw scones may be frozen and then baked as you need them. Add a couple of minutes to the bake time.


credit to Elmwood Inn