I’m sure I’ve told you all about my adventures in tea, the mysteries of tea and my scone story … and how I use to work at a tearoom where I made a LOT (I mean a LOT) of scones. I’ve perfected the art of scone making, so if you’ve been on a quest for the perfect scone recipe, you’ve come to the right place. This isn’t me bragging, I swear. This is just what happens when you play the numbers. If you make dozens and dozens of scones, week after week, year after year, you become a scone expert. It’s like going to scone college. Or something like that.
Wondering what flavor to make first? You can add any dried fruit or other favorite goodies that you prefer. Here are some that I particularly like: dried blueberries & white chocolate, chocolate chips and peppermints, butterscotch chips and Biscoff, rose petals and cream, strawberries & almonds, buttermilk, or sometimes I just leave out the fancy stuff and have almond scones or plain cream scones. These are SO darn amazing, they really don’t need any embellishing. Well, except your favorite toppings. Some of my favorite topping combinations are: plain cream scones with butter and strawberry jam, currant or raisin scones with Devonshire cream (clotted cream) and blackberry or black currant preserves, almond scones with Devonshire cream and apricot preserves, cream scones with Rose Miel or Sugar & Spice Honey Butter…. and this last time we happily munched on raisin cream scones with butter and lemon curd.
Is this confusing? Just start with something simple, like these raisin scones, and experiment from there. 😉
Preheat oven to 450 degrees F.
5 cups all purpose, unbleached flour
1 scant cup sugar
1 teaspoon salt
2 Tablespoon + 1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 cup +2 Tablespoons real butter
2 large eggs
1 cup buttermilk
1/2 cup heavy cream
1 and 1/2 cups raisins or sultanas
1 teaspoon pure vanilla extract
1 egg white for wash (optional)
Mix dry ingredients together. Cut butter into flour mixture until coarse crumbs form. Add raisins and mix until evenly combined. In a medium bowl, combine: eggs, buttermilk, cream and vanilla with a wire whisk until mixed well. Add to dry ingredients and mix with a wooden spoon until nearly combined. Be careful not to over-handle scone dough as it will cause your scones to become tough. Turn dough out onto a lightly floured surface. Gently knead 15 turns. Press dough to about 1 inch thickness. Cut out scones with a biscuit cutter. Place on two large baking sheets, 2 inches apart. Brush tops with egg white and sprinkle with a little sanding sugar if desired. Bake in preheated oven for 12 to 14 minutes, or until scones begin to brown (watch them carefully.) Cool for 3 minutes before serving.