English Tea Scones

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.

Recipe from Better Homes and Gardens
YIELD
16 scones
PREP TIME
15 mins

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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