Scones, Scones, Scones!

Scones are as expected on the tea table as the teapot itself. Quintessential examples are the following recipes, made with currants, cinnamon, or walnuts. Traditional companions for scones are butter, jam, and a dollop of Devonshire or softly beaten cream.

Scones originated in Scotland, where the word is pronounced “scaun.” The name originally came from a parish in Perthshire which was the site of the historic abbey and palace where the Kings of Scotland were crowned on the Stone of Scone (Destiny). Tradition has it that this stone was Jacob’s pillow. The name is the only thing that is like a stone, however, for scones are supposed to be light as a feather and usually do not stay around long enough to gather any moss.

Source:  Alice Upham Smith, Woman’s Day Encyclopedia of Cookery

Orange Currant Scones

2 cups flour
1 ½ tbsp baking powder
1/3 cup sugar
½ tsp salt
grated peel of one orange
5 tbsp butter
5 tbsp shortening
½ cup buttermilk and more for brushing
1/3 cup currants

Preheat oven to 425 degrees. Place grease-proof (not waxed) paper on a baking sheet. Combine first 4 ingredients by hand. Add orange peel. Flake in butter and shortening. Add buttermilk. Mix gently, just until ingredients are blended. Fold in currants. Roll dough out. Cut out scones with 2 inch biscuit cutter; brush with a little buttermilk. Bake for 15 minutes or until golden. Makes 12.

English Tea Cinnamon Scones

4 cups flour
¼ cup sugar
4 tsp baking powder
1 tsp salt
½ tsp cream of tartar
2/3 cup butter
1 1/3 cups light cream
1 large egg
milk
½ tsp cinnamon mixed with ½ tsp sugar

Preheat oven to 425 degrees. Combine flour, sugar, baking powder, salt and cream of tartar. Cut in butter. In separate bowl, beat together cream and egg and add to butter mixture. Mix lightly with a fork. Turn out onto floured surface and knead 5 to 6 times. Divide in half and pat out to a ¾ inch thickness. Cut into 2 – inch rounds. Brush tops with milk; dust with cinnamon-sugar mixture. Bake for 12 to 15 minutes or until golden. Yields 24 to 30.

Walnut Scones

2 cups flour
¼ cup sugar
2 tsp baking powder
1 tsp salt
3 tbsp unsalted butter, cold
¾ cup milk
1 egg
½ cup walnuts, coarsely chopped
1 egg yolk
2 tbsp cold water

Preheat oven to 350 degrees F. Sift the dry ingredients together. Using a pastry blender or two knives, cut the butter into the dry ingredients until crumbly. Beat the milk and egg together. Pour into the dry ingredients, stirring until a dough is formed. Add the chopped walnuts, combining well. Using an ice cream scoop, form the scones and place on a greased baking sheet.

Beat the egg yolk with the cold water. Using a pastry brush, glaze each scone with this mixture.  Bake for 25 to 30 minutes or until golden brown. Serve hot or cold with jam and Devon Cream.

If you can’t find Devon Cream in your local supermarket, here is a recipe for Mock Devonshire Cream that hits the spot with most scones:

1 cup heavy cream
1 cup sour cream
4 tablespoons confectioners sugar

Beat cream until stiff peaks form, adding sugar in the last few minutes of mixing. Fold in the sour cream and blend well. Refrigerate and serve generous dollops on your scones and jam!