Sheffield— I have tried many recipes for scones, but I have never been what I would consider successful in my efforts. The failures go to the birds, all crumpled up, and they love it. I am, however, satisfied with my latest effort which turned out well after some modification. I gave one to my British friend, who said that they tasted like the “real thing,” and that made me happy. I especially like the texture of these scones with their crunchy, sugary sprinkles. I like to have one for breakfast, halved, toasted, and slathered with butter and maybe some of my homemade marmalade.
Scones
3 cups flour
½ teaspoon salt
5 teaspoons baking powder
1 ½ cup chopped dried fruit (such as raisins, candied ginger, cranberries, candied orange peel and/or currants)
3 tablespoons sugar plus more for sprinkling
zest of 1 orange
½ cup cold butter cut into small pieces
1 egg
1 cup milk
2 tablespoons heavy cream
Set oven to 425 degrees.
Sift flour, salt, and baking powder into a bowl.
Add the fruit, sugar, and orange zest.
Fold the butter into the flour mixture and mix with a pastry blender, or use your fingers, until butter is mixed in with flour. It will be a little lumpy.
Mix the egg and milk in a small bowl, then slowly add the egg mixture to the flour mixture. Mix well until all is stuck together.
Form into a ball and then flatten the ball into a disk that is about one inch in thickness.
Place the disk on a pan lined with parchment paper, brush on heavy cream and then sprinkle with sugar. With a sharp knife cut the disk like a pizza into 8 pieces without separating the pieces.
Bake for 20-25 minutes until golden brown. Cool on a rack.
Tips:
Enjoy with a nice cup of tea.
