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Bread & Cookies >  England >  Tea Time >  Tea Scones >

 

Tea Scones

• 1-1/3 C self-rising flour

• 1/2 tsp. salt

• 1/2 tsp. baking soda

• 4 TBS butter

• 1/3 C sugar

• 1/2 C currants or raisins (optional)

• 1 egg, beaten with some milk

Sift the flour and baking soda in a bowl. Rub in the butter, and then mix in the sugar and currants (raisins). Bind with the beaten egg until dough is soft but not sticky. (Reserve a little egg or milk for glazing). Roll dough onto a floured surface to a thickness of about one inch. Cut out pieces with a fluted or rounded cutter, and place on greased cookie sheet. Brush with a beaten egg or milk. Bake at 450-degrees F for ten or fifteen minutes, or until the dough is well-risen and nicely browned. Serve warm with butter.

 

Note: It is important to use self-rising flour with this recipe. An English friend of mine told me the first time she used "all-purpose" flour to make tea scones, they came out like paving stones.

 

Related Links:

• Food Fare Articles: Tea Time

• Food Fare Culinary Collection: English Epicurean

• Food Fare Culinary Collection: Tea Time

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