SCONES

A scone, which may be pronounced “Skon” or “Skoan,” is a Scottish biscuit which gets its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned.

Originally they were made with oats and griddle baked, but now they are flour-based and baked in the oven. Scones can be made less sweet and biscuit size and shape, which is the more traditional English way or a larger triangular shape with a variety of flavors including fruit, nuts, zest and spices which is more American. Plain English scones are traditionally served warm, split open, and topped with butter, jam or preserves, Devonshire cream and/or lemon curd. Scones can also be savory including cheese and herbs.

Here are a couple recipes for scones that I brought back from my English friends:

ENGLISH SCONES (American measurements!)
            Combine 2c flour, 1Tbs baking powder, 1/4 tsp salt and 4Tbs sugar in mixing bowl. Cut in 6Tbs butter until mixture resembles course crumbs. Combine 2 beaten eggs and 1/3c cream until well blended, then add to dry ingredients until they are moistened. Roll out ½ inch thick and cut into rounds. Place on greased baking sheet, brush with milk and sprinkle with sugar. Bake at 400 degrees for 10 minutes until golden brown.

CHEESE SCONES
            Combine 8oz self-rising flour, 1/2 tsp dry mustard and 1/2 tsp salt and then cut in 2oz butter. Add 1 1/2 oz grated cheddar cheese and 1/4 pint of milk to form a soft dough. Roll out to 1/2 inch thick and cut into rounds with a 1 1/2" cutter. Place on greased sheet and brush with a beaten egg. Bake at 425 degrees for 10 minutes.
Fruit Scones – omit mustard and cheese and add 2oz currants
Rich Afternoon Scones – omit mustard and cheese, add 2Tbs powdered sugar and replace the 1/4 pint of milk with 1 beaten egg and 5Tbs milk.

But this is my all time favorite scone recipe:

BASIC SCONES: Combine 2 c flour, 1/3 c sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a mixing bowl. Cut in 8Tbs butter until mixture resembles course crumbs. Combine an egg and 1/2c sour cream or yogurt until well blended, and then add to dry ingredients until they are moistened. Knead on floured surface until dough holds together. Divide dough in half and pat out each into a 1/2 inch thick circle and cut into 6 wedges. Place on greased baking sheet, brush with milk and sprinkle with sugar. Bake at 350 degrees for 12-15 mins or until golden brown.

“Do not forget to entertain strangers, for by so doing
some people have entertained angels without knowing it.”
I Corinthians 10:31