Edinborough Tea Room Scones Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
6 tbsp. butter (a little over 1/3 c.)
1/2 c. buttermilk
1 large egg
1/2 c. raisins or currants
A little remaining milk mixture for brushing tops
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Directions: |
Directions:Preheat oven to 425 F.
Sift dry ingredients in a large bowl.
Cut in butter with a pastry cutter until the mixture resembles small peas.
Add raisins or currants here.
Whisk buttermilk and egg together.
Add all at once to flour mixture, mixing with a fork until it just clings together. (it will be a stiff ball)
Turn onto a lightly floured surface. Knead not more than 5 turns of the dough.
Roll out 1/2 inch thick and cut out with a biscuit cutter.
Brush the tops with any remaining egg and buttermilk mixture and sprinkle with sugar.
Bake just 10 minutes until slightly golden brown.
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Number Of
Servings: |
Number Of
Servings:about 8 scones |
Preparation
Time: |
Preparation
Time:1/2 hour |
Personal
Notes: |
Personal
Notes: These are eaten open faced with jam and whipped cream spread on each half. This is the way I learned to eat them in the English Tea Rooms I visited over 20 years ago.
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