English Tea Scones

Traditional English tea scones are simple to make and are delicious for breakfast with some homemade preserves and a cup of hot English Breakfast or Earl Grey tea.

Food + Drink Cooking and Entertaining Brian Webb

This article was published on November 28th, 2010

Traditional English tea scones are simple to make and are delicious for breakfast with some homemade preserves and a cup of hot English Breakfast or Earl Grey tea.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup butter, cut into pieces
  • 2 beaten eggs
  • 3/4 cup whipping cream
  • 1/2 cup dried currants

In a medium bowl, combine flour, sugar, baking powder and salt. Cut in butter until it resembles coarse crumbs.

In a different medium bowl, combine eggs, whipping cream and currants. Add egg mixture all at once to the dry ingredients. Stir until just moistened.

Turn dough out onto lightly floured surface and kneed dough 10 – 12 times. Pat or roll the dough into a 8-inch circle. Cut into 8 wedges. Brush wedges with milk and then sprinkle with additional sugar.

Place wedges 1 inch apart on un-greased baking sheet.

Bake at 400′ for 14 – 17 minutes or until golden. Remove from baking sheet and place on wire rack. Serve warm.

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