The best of British cuisine: scones. At least that was the only food that I missed when I went back home after a semester in England. Traditional English scones are barely sweet, though they’re usually eaten with sweet jam and clotted cream, which is practically whipped sour cream. They’re absolutely delicious and easy to make. See the variation with raisin. photos by coco zordan
8-10 scones
10 min.
12 min.
flour 2 cups
butter 2 tsp.
salt 1/2 tsp.
baking powder 1 tsp.
milk 1 cup
vanilla extract 1 tsp.
lemon juice 1 tbs.
oven at 475 degrees, add flour, salt and baking powder to the processor, pulse to combine
add cold butter cut in small cubes and pulse on and off for a few times till the mixture resembles cornmeal. Open the bowl and rub the bigger pieces of butter between your fingers (leave the small ones)
add milk, vanilla, lemon juice pulse again for a few seconds to form a slightly sticky dough, it should still stick a little to your hands. If too sticky add a little flour. (the lemon juice will add more flavor)
move to the floured surface of your counter and try to combine the batter together, that should be slightly sticky. Fold dough on itself a couple of times and flatten to a 3/4 inch thick circle (you can use a rolling pin to make it even)
cut into 2-inch rounds with a biscuit cutter or glass. Brush the scones with a bit of milk and bake about 10/12 minutes
eat them with some delicious jam and salted butter or savory by adding your favorite cheese, ham and lettuce.
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