This recipe produces delightful scones that have a crisp sugar topping. Serve them hot with butter and homemade lemon curd. In the 1970s a magazine had an article about foods served at English tearooms and it contained these recipes. It was the first recipe for scones I tried. It’s remained a favorite for years. Small jars of homemade lemon curd would make lovely gifts during the holidays.
Historians say the history of scones comes from the Welsh custom of baking small round yeast cakes on bake stones and later in frying pans. The Scots, the Irish and the British all say scones developed in their countries.
Modern scone recipes use baking powder instead of yeast and those recipes originated during the 1800s. Different flours have been used to make scones through the centuries but fine white wheat flour remains the most popular.
Different methods of shaping the dough include a thick round cut into 4 or more sections, individual triangular shapes cut from a rectangle of dough, and individual rounds cut with a biscuit cutter. Everyone has their favorite shape but the most usual way to cut the dough is into triangles or wedges.
Like the American biscuit, scones can be sweet or savory and can contain currents, raisins or other ingredients. The tops are often brushed with milk and sprinkled with sugar or herbs before baking.
Scones are good served with hot or iced tea. They can be served for breakfast, lunch or afternoon tea. Best served hot they can be reheated in the oven or microwave.
The recipe makes 10 to 12 small scones or 6 to 8 larger ones.
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- ¼ teaspoon of baking soda
- ½ teaspoon of salt
- 6 tablespoons of butter
- ½ cup of buttermilk
- 1 large egg
- ½ cup raisins or currents
Heat the oven to 425 degree F.
Sift the dry ingredients into a large bowl. Cut in the butter with two table knifes or a pastry cutter. Stir in the raisins or currents. Mix the buttermilk and egg together in another bowl. Add the milk and egg all at once to the flour mixture. Mix with a fork until the dough forms a ball and cleans the sides of the bowl.
Turn the dough out onto a lightly floured surface. Knead gently about 5 times. Pat the dough out about ½ inch thick in a round on a sheet pan and cut into wedges. Cut only part way through the dough. Brush the top of the dough with milk and sprinkle with sugar. Bake 10 to 15 minutes until the scones are golden brown.
Serve hot with butter, honey, jelly, jams or lemon curd.
Lemon Curd recipe
- 4 large eggs
- Salt, pinch
- 1 ¾ cups of sugar
- ¼ cup of butter
- 2 tablespoons lemon peel
- ½ cup fresh lemon juice
Beat eggs in top of double boiler. Stir in remaining ingredients. Stir and cook over simmering water for 30 minutes until thick and smooth. Remove from heat and let cool. It will thicken more as it cools. Pour into containers, cover and refrigerate. It will keep 2 to 3 weeks in the refrigerator.
I add a few tablespoons of sugar to the scone recipe.
Any dried fruit can be added to scones.
Chopped fresh fruits or berries can be added to scones.
Cheese, herbs, chives, and other savory seasonings can be added to scones.