English Scones

Recently I baked these scones and realized I hadn't shared with you.

For tea parties I tend to make cream scones, which I have shared;

but sometimes I just love these more "hefty" scones.

Here is my favorite English scone recipe.

1/2 cup sugar

4 cups flour

4 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg 

1/2 cup raisins (or dried cranberries)

1 cube butter (1/2 cup)

1 large egg

1 cup buttermilk or more

400 degree oven on middle shelf

Blend dry ingredients in large bowl, rub in butter until

well blended.  Beat egg with buttermilk and save 2 teaspoons

to glaze scones before putting in oven.

Add raisins into the dry ingredients and stir well.

Add the egg buttermilk mixture to the dry ingredients

and blend well.  You may need to add a bit more buttermilk if it isn't

sticking together.  Roll or pat to about 3/4 - 1 inch on floured board.

Cut into wedges or with round cookie cutter and placed

on lightly greased cookie sheet.

Brush with remaining buttermilk mixture.

Bake for approximately 15 minutes or until golden brown.

When I make a batch I often freeze them and thaw as needed

in the microwave.  Delicious plain, but served warm with

jam and butter or cream is good too.

Enjoy!