My favorite recipe for scones a kind of biscuit-y texture and is a slightly sweet pastry. It is a little crisp on the bottom and golden on top. I want resistence when I bite down and not an unfrosted piece of cake or a soft cookie like many I’ve tried. The following recipe appeared in our local newspaper years ago and was posted by a woman who owned a bakery. I loved her scones and when she shared the recipe it became one of my all-time favorite breakfast pasteries.
- 3 1/2 cups unsifted flour
- 1/2 cup sugar
- 1 T plus 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter
- 1/2 cup raisins (or currants, or other dried fruit)
- 1 Tablespoon grated lemon peel, or to taste
- 2 large eggs
- 3/4 cup cream (I find it a little dry so add 1/4 cup milk)
Preheat oven to 400 degrees. In large bowl mix flour, sugar, b. powder & salt. With a pastry blender cut in the butter until it looks like coarse cornmeal. Stire in raisins and lemon peel. In a small bowl whisk eggs and cream. Add to the flour mixture, stirring quickly with a fork until dough leaves side of bowl. Press with hands to make a ball.
On a well-floured surface, roll dough to about 3/4 inch thickness in a 9-inch round. Use a round biscuit cutter or another shape to cut dough. (I simply cut it into about 10 or 12 wedges according to how big your appetite.) Place on ungreased baking sheet or parchment. (Optional. Sprinkle tops with a cinnamon, sugar mix.) Bake 12-15 minutes or until golden. Remove to a wire rack. Immediately brush with honey.