"The belly rules the mind."--Spanish Proverb

Edinborough Tea Room Scones Recipe

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This recipe for Edinborough Tea Room Scones, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Morrison
Added: Monday, October 8, 2007

Category:
Category:

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

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.

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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