Time: 25 minutes
Makes 6 – 8 scones
Music Selection: Ralph McTell – Streets of London
Scones are a great breakfast or brunch item. We had them at high tea when visiting London and now I try to make them at home. As a quick tip, I mix all the dry ingredients the night before, so it is a bit faster in the morning. The trick (at least for my foodie kids) is finding Devonshire or double clotted cream. These are great with lemon curd, jams and jellies, too. Enjoy the scones while dreaming about the Streets of London… Have a great day.
2 cups flour
¼ cup sugar
2 tsp baking powder
¼ tsp salt
1/3 cup cold butter
1 large egg, lightly beaten
1 tsp vanilla
½ cup cream
1 egg white
Preheat oven to 375 deg F. Line a baking sheet with parchment paper.
In large bowl, place flour, sugar, baking powder and salt. Mix well. Add in butter, cut into small cubes. Use a pastry cutter to cut the butter into the flour until the butter is the size of small peas. In a measuring cup, measure the cream, add the vanilla and egg. Mix well. Then slowly pour into the flour. Mix with a spoon, until sticky. Then use hands to knead the dough until it is well mixed. On a lightly floured surface, place the dough and shape into an 8 inch round (about ¾ inches thick).
Pat or roll until it is even and push in edges so they are smooth. Take a large knife and cut into 6 equal sized triangles (8 if you want them smaller).
Place triangles on lined baking sheet, about an inch apart. Brush with egg white and sprinkle on extra sugar. Bake for 18 minutes if making 6, or 15 minutes if making 8.
Cool and then serve with Devon cream (cream cheese if you can’t get Devon cream), butter, lemon curd and jams! As well, you can use these to make Strawberry Shortcakes!