Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

The Best Traditional Scones In The World

by Danica Waters

Right.  I know I’ve already published a really fine recipe for scones.  But I’ve gotta’ be honest and recommend that you scratch it, because THIS IS THE BEST RECIPE FOR TRADITIONAL SCONES.  Like, EVER. 

Surprises like this are what keep me fascinated with cooking:  just about the time you think you know what it’s all about, something new comes along that’s even better.  Here’s the back story:  the day before yesterday, we stopped in to my in-laws’ home for afternoon tea.  My mother-in-law, who always sets out a beautiful selection of homemade cakes and sweets to accompany the tea, was particularly excited about a new recipe she’d discovered.  Given that my mother-in-law is a fabulous Scottish cook, when she gets excited about a recipe (especially for something like scones), I pay close attention.

It seems that the author of this particular recipe took all the best elements of her Scottish grandmother’s scones and combined them with all the best elements of the official scone recipe of London’s world-renowned Savoy Hotel.  She nailed it.  These traditional scones are perfect in flavor, body and texture.  They are also beautiful to look at.

While you can easily substitute raisins for dried currants, I highly recommend using the latter if you can find them.  With the holidays coming, keep in mind that these scones would serve as a welcome accompaniment to a gift box filled with an assortment of fine teas, coffees, or even hot chocolate.  They are easily reheated and go equally well  served with butter and jam as they do served with a mild cheese (such as Havarti) and a bit of turkey or ham.

 

Enjoy!

 

The Best Traditional Scones In The World

(by FRIENDLYFOOD, as seen on www.allrecipes.com)

 

1-1/4 C all purpose flour

4 tsp baking powder

1/4 C white sugar

1/8 tsp salt

5 Tbsp unsalted butter

1/2 C dried currants or raisins

1/2 C milk

1/4 C sour cream

1 egg

1 Tbsp milk

 

Preheat oven to 400 degrees F.  Sift the flour, baking powder, sugar and salt into a large bowl.  Cut in butter using a pastry blender or rubbing between your fingers until it is in pea-sized lumps.  Stir in the currants.  Mix together 1/2 C milk and sour cream in a measuring cup.  Pour all at once into the dry ingredients; stir gently until blended.  Note:  overworking the dough results in terribly tough scones!!!

With floured hands, pat scone dough into balls 2-3 inches across, depending on what size you prefer.  Place onto a greased baking sheet, and flatten slightly.  Let the scones barely touch each other.  Whisk together the egg and 1 Tbsp milk; brush the tops of the scones with the egg wash.  Let them rest about 10 minutes.

Bake for 10-15 minutes in the preheated oven, until the tops are golden brown (not deep brown).  Break each scone apart, or slice in half.  Serve with butter or clotted cream and a selection of jams – or even plain.

Note:  Scones can be reheated if not eaten promptly by wrapping in aluminum foil and heated through in the oven, or by simply cutting in half and placing in the toaster.

 

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Posted in Afternoon Tea and allrecipes.com and Allspice Chronicles and Appetizers and Desserts and Breads and Breakfast and British and Brunch and Cuisines and Danica Waters and Meal Time and Online resources and Recipe Sources and resources and Scones and Snack and Vegetarian by danica on November 2nd, 2011 at 10:49 am.

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