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English Tea Scones




Source of Recipe


Better Homes and Gardens


List of Ingredients




• 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 large beaten eggs
• 1/2 cup dried currants or snipped raisins
• 1 - 2 tablespoons milk
• 2 - 3 teaspoons suga


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.