Easy to make English Tea Scones
2-1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
¼ teaspoon salt
1/3 cup butter or margarine, cut into pieces
¾ cup whipping cream
2 beaten eggs
½ cup dried currants or snipped raisins
- 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.
- Turn dough out onto a lightly floured surface. Quickly knead cough by folding and pressing dough gently for 10 to 12 strokes or until cough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.
- 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.