Mary Anne here. What’s a tea without fresh baked scones? These tasty little treats are very versatile served either with butter and blackberry jam, or used as the base for strawberry shortcakes. The dough is incredibly simple to prepare. As always, when preparing pastry, the lighter your touch in the rolling, the fluffier and moister the finished product will be.
Makes 25 to 30
Ingredients for the Dough:
2 ½ cups all-purpose flour – from stock
1 teaspoon salt – from stock
4 teaspoons baking powder – from stock
1/3 cup granulated sugar – from stock
4 ounces unsalted butter, cold and cut into pieces – from stock
2 eggs, lightly beaten – from stock
1 cup heavy cream – $1.39
¼ cup currants (optional) – $2.99
Ingredients for the Glaze:
1 large egg beaten with 1 tablespoon cold water – from stock
1 Tablespoon granulated sugar – from stock
Grand Total Assuming Well-Stocked Pantry: $4.38
Cost per Serving: $0.18
1. Preheat the oven to 450 degrees.
2. Sift together the dry ingredients and transfer to the bowl of a food processor fitted with the steel blade.
3. Add the cut butter and press pulse until thoroughly blended into the flour, etc. Transfer to a medium bowl and set aside.
4. In a small bowl, whisk together the heavy cream and eggs. Gently stir into the flour mixture. Fold in the currants if you are using them.
5. Turn the dough out onto a floured surface and gently knead it for just a moment. Pat or roll the dough into a large circle, about ¾ inch thick. Using a floured, one inch cookie /biscuit cutter, cut as many rounds as possible. Transfer to an un-greased cookie sheet. Carefully reshape remaining dough and repeat cutting process until all the dough is used up. (I usually end up with one “free form” biscuit for the final scrap.)
6. Use a pastry brush to paint the tops of the scones with the egg wash and then sprinkle lightly with the sugar. Bake for 8 to 10 minutes until puffed and pale gold. These scones may be prepared one day before, stored in an airtight container at room temperature. It is optional to re-warm them the day of. Serve with softened butter and jam.