Wednesday, March 4, 2009

Tea Scones

My recipe for these scones is on an ancient piece of lined copybook paper. It is worn thin with age, all brown-spotted and tattered, and I'm afraid, if I don't get it on the blog here soon, it may just get thin enough to disappear altogether! Don't count on these scones to make you, or any part of you, disappear though! With fully one and a half sticks of butter there's very little chance they'd help anyone lose weight! But it's okay to indulge once in a while!

3 cups all purpose flour
2 1/2 tsp baking powder
1/2 cup sugar
1/2 tsp baking soda
1 tsp salt
3/4 cup butter [1 1/2 sticks or 6 oz.]
3/4 cup dark or yellow raisins, or currants, washed and dried
1 cup buttermilk
1/4 cup light cream

Combine flour, baking powder, sugar, baking soda and salt. Stir with a whisk to blend well.
Cut butter into flour mix with knives until it looks like coarse meal. I switch to a pastry cutter to finish the job.
Add raisins or currants.
Gradually add buttermilk, mixing only enough to wet the dry ingredients. If needed add a little more buttermilk until the ingredients hold together.
Turn out onto a well floured surface and pat gently [or use a rolling pin]to 1/2" thickness.
With a sharp floured knife cut into 2" -2 1/2" strips, then crosswise into squares.
Place on a buttered cookie sheet, leaving a little breathing room between!
Brush tops with cream and sprinkle with a little sugar.
Bake at 450 degrees F for 15-18 minutes, until golden .
Serve warm with more butter, jam, marmalade, cheese, or all by themselves! With a big cup of tea, of course.

Whenever my mother made scones she wouldn't let us eat them 'til they cooled off. "They'll sit like stones in your stomachs," was her rationale. What a waste! They're best eaten warm from the oven, though there's nothing wrong with toasting them next morning for breakfast-if they last that long.

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