Sunday, May 1, 2011

English Scones (or Biscuits)

In honor of the Royal wedding, I decided to make some traditional English scones with clotted cream and jam.  Yum! 
  • 2 cups white flour
  • 4 tsp baking powder
  • 1.5 tbsp brown sugar
  • 5 tbsp butter
  • 2 eggs
  • 3/4 cup heavy cream (whipping cream)

Preheat oven to 425ºF.

Sift the dry ingredients together and cut in the butter with a butter knife (or pastry cutter if you have one).

Beat eggs until frothy, then mix them with the whipping cream. Add this liquid mixture to the dry ingredients, stirring as little as possible.  

For scones:

Pat the dough into a pie shaped piece (again handling the dough as little as possible) and put in a greased and floured circular cake pan. Once in place, cut the dough like you would a pie (into 8 separate pieces) so they can be pulled apart when baked.

For biscuits:

Separate the dough into 9-10 pieces and place on a greased baking pan.

Bake for preheated oven for approx. 15 minutes, or until golden brown.

If you want to get fancy, you could also cut the dough with a biscuit cutter (a mason jar works great).

Top with your favorite jam and some clotted cream.  Clotted cream isn't very common here, but I was able to find it in my grocery store in the dairy isle next to the old fashioned whipping cream.

If clotted cream isn't your thing, they are also delicous served with butter and jam.


Nutritional Info (1/9 recipe)
Calories - 228    Fat - 15     Carbs -  21    Protein -  5    Iron - 10    Fibre - 1

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