English Tea Scones
Recipe Link: www.bmg.com List of Ingredients
Tender and slightly sweet, these treats are perfect for afternoon tea or for breakfast. Serve with softly whipped and sweetened whipping cream.
2 1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine, cut into pieces
3/4 cup whipping cream
2 beaten eggs
1/2 cup dried currants or snipped raisins
Milk
Sugar
Recipe
1. In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and currants or raisins all at once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.
3. Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake in a 400 degree F. oven for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm. Makes 16.
Make Ahead Tip: Cool and place scones in freezer container or bag. Freeze up to 1 month. Reheat foil-wrapped scones in a 300 degree F. oven for 20 to 25 minutes for frozen scones or until thawed and heated.
Nutrition facts per serving: 168 calories, 9 g total fat, 5 g saturated fat, 52 mg cholesterol, 176 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein, 9% vitamin A, 0% vitamin C, 8% calcium, 8% iron.
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