Source: My mom, Joanne, Cir. 1990’s
A Scone with tea
Scones, as we may or may not know, are a traditional delight hailing from England. Many say the Irish began making these, but it quickly became an English tradition dating back to the mid 1700’s. Scones became a traditional accompaniment with afternoon tea in England. At 4 p.m. one could expect a nice warm cup of tea accompanied by a scone. In the U.K., scones are served with clotted cream and jam.
My mom began making these Scones about 20 years ago. Not a traditional baked good for our country, not at least until Starbucks began featuring them in their coffee shops across the U.S. Now, everyone knows what a scone is, or a maple bar, and we all know it goes great with coffee. A bit different than the English tradition I’m sure.
What’s great about scones, is you can decide how you want them to be. For example, you can add dried fruits, and almonds, or not. You can shape them with an ice cream scooper and bake. You can roll the dough out and use a circular cutter for nice round shapes. Or, you can roll it out and cut triangles. Finish it off with a nice sugary glaze, a maple glaze, powder sugar sprinkle, or just leave them plain.
The real question is…do you eat them with clotted cream and jam? Or perhaps some delicious sweet butter and honey? Maybe even a nice spread of lemon curd.
My mom will usually make these delights on Sunday’s, and always when she has over-night guests. It’s a treat we all look forward to.
- 2 1/2 cups flour
- 1/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 3/4 cup butter cold
- 1 cup milk
- 1/4 cup raisins optional, (or cranberries)
- 1/4 cup hazelnuts optional, but chopped (or almonds)
- Preheat oven to 425° F. This recipe is best if done by hand, and not with a mixer. Begin by combining all dry ingredients.
- Cut your butter in small cubes and add to mixture. Begin to combine with your hands, and squeeze the butter together with the dry mixture.
- When just about combined, add the milk. If desired add your optional dried fruit and nuts. Do a final bind.
- Pre-line or butter muffin tin or cookie tray. I find it works best if I use a ice cream scooper to scoop the dough onto the tray or into the muffin tin. Place tray in oven and bake for approx. 18 min. When cooled, ice with icing of choice- (see below)
- You can call it icing, I’d rather call it a drizzling.
- Powder sugar and maple syrup, using a fork, whip or blend it to a smooth consistency. When happy with the texture, use a fork and drizzle on the scone.