A good friend brought me a jar of homemade peach preserves, made from white Georgia peaches, the other day. Yum !!
I thought it would taste great on scones. Trouble is — I’ve never made scones. This is really quite disgraceful considering I was born in England and grew up with scones. Mid-morning, tea time, after dinner – always with a ‘cuppa’ (tea that is). Small fluted rounds ,not too sweet (not the sugar-coated triangles I see so often), served with butter and jam – never cream.
Anyway, I’m hoping that scone baking is in my DNA. So where to get a good scone recipe? I went straight to my Mom, who better? She looked through her old British ‘cookery’ books and gave me a recipe to use as a base.
Well, two tries later …. success ! My first batch was not sweet enough and too heavy. The second batch, however, hit the mark – a little sweeter and a little more cakey……… and they tasted great with the peach preserves.
Cranberry Scones– already a change to the recipe – but I didn’t have raisins.
- 8 oz Flour
- 1/4 tsp Salt
- 1 tsp Cream of Tarter
- 1/2 tsp Baking Soda
- 2 Tbsp Sugar
- 2 oz Cold Butter, cut into small pieces
- 1/2 cup Milk
- 1 egg
- 2 oz Dried Cranberries (or raisins – dried blueberries or cherries would be nice too)
- Preheat oven to 450 degrees.
- Sift the first five ingredients.
- Rub in the butter. (yes, this is an old recipe – a pastry cutter or food processor on pulse would be fine too).
- Whisk the milk and egg.
- Add to the flour mixture and combine.
- Stir in the cranberries.
- Knead dough lightly on a floured surface.
- Roll dough out to 1 ” thickness.
- Cut as desired.
- Place scones on a pan lined with parchment paper.
- Brush with extra milk or egg wash.
- Bake for 7-12 minutes.