Baking With Beth: English Cream Scones

Scones possibly came from Scotland (I love y’all’s pronunciation of them over there!) or Cornwall in the 1500s, and were believed to originally have been flat. Aidan Ingledark (The Goblets Immortal) would have grown up with these baking powder biscuit treats for tea-time with Lord and Lady Clement Ingledark, his parents.

I made the scones using a recipe from The Official Downton Abbey Afternoon Tea Cookbook.

2 cups flour, and more for the work surface
1 tablespoon baking powder
2 teaspoons sugar, and 1 tablespoon more for sprinkling
1 teaspoon salt
1/2 cup dried currants (optional)
3/4 cup heavy cream

For the topping:
1 egg white, lightly beaten with 1 teaspoon water

First I combined all the dry ingredients (I didn’t use currants), and the stirred in the cream with a big spoon just until combined. Then I worked the dough with my hands, trying to get it to stick together and form a ball:

Then, on a floured surface, I rolled the dough out to 3/4-inch thickness and cut out circles with a 3-inch biscuit cutter.

(I skipped the egg wash and sugar, which would have given it a nice brown color on top, but the intent for this batch of scones was to have a base for strawberries and cream.) Then I baked them on ungreased cookie sheets at 425 degrees Fahrenheit for 10 to 12 minutes.

Then they cooled on a wire rack:

These treats would be excellent served with clotted cream and jam. Enjoy!

Keep your nose in a book,

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