English Tea Scones

Tender and slightly sweet, these treats are perfect for afternoon tea or for breakfast. Serve with softly whipped and sweetened whipping cream.

Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter or margarine, cut into pieces
  • 3/4 cup whipping cream
  • 2 beaten eggs
  • 1/2 cup dried currants or snipped raisins
  • Milk
  • Sugar
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Directions
1. 
In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and currants or raisins all at once. Using a fork, stir just until moistened.
2. 
Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.
3. 
Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake in a 400 degree F. oven for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm. Makes 16.

Make Ahead Tip

  • Cool and place scones in freezer container or bag. Freeze up to 1 month. Reheat foil-wrapped scones in a 300 degree F. oven for 20 to 25 minutes for frozen scones or until thawed and heated.

nutrition information

Per Serving: cal. (kcal) 168, Fat, total (g) 9, chol. (mg) 52, sat. fat (g) 5, carb. (g) 20, fiber (g) 1, pro. (g) 3, vit. A (RE) 93, sodium (mg) 176, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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