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English Scones Recipe

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This recipe for English Scones is from The Gibb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Scones:
1/2 cup butter at room temperature
1/4 cup sugar
1/2 tsp. salt
1-1/2 cups sour cream (don't substitute low-fat sour cream)
1-1/2 cups cake flour
1-1/2 cups all-purpose flour
2 tbsp. baking powder
3/4 cup dried currants (optional; leave them out or experiment with your favorite dried fruit)
1 tbsp. grated lemon rind (optional)

Devonshire Cream:
3 oz light cream cheese
1 tsp sugar
1/4 tsp. vanilla extract
1 cup heavy cream, at room temperature
Directions:
Directions:
Preheat oven to 325º

Scones:
Blend butter, sugar, salt and sour cream at low speed until mixture is creamy.
Mix flours and baking powder in separate bowl.
Add currants and lemon rind to dry ingredients and mix gently.
Form a well in the center of the dry ingredients and pour the butter mixture into the well.
Mix until a soft dough is formed.
Place dough on a floured surface and knead a few times.
Pat into an 8 inch round circle and cut into 10 equal wedges with a floured knife.
Place wedges 1-1/2 inches apart on an un-greased cookie sheet.
Bake on top rack for 40 to 50 min. Scones will be a golden brown when done.

Devonshire Cream:
Blend the cream cheese and sugar with a mixer until light and fluffy.
Add vanilla extract and the heavy cream.
Beat on high until stiff peaks form.
Cover and refrigerate overnight..
Served chilled with English Scones
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
about an hour
Personal Notes:
Personal Notes:
As many of you know, I almost always am in the middle of a book. As proof that I do finish them, I found this recipe at the end of a good book and tried it out. They are good with honey butter or you can try them with the "Devonshire Cream".

 

 

 

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