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Scones Recipe

These are the scones that I discovered when we were in Devonshire, on location for Prescription for Murder . The hotel pastry cook gave me this recipe.

Utensils needed:

Measuring spoons and cups, 4-cup sifter, an electric mixer, 2 cookie sheets, pastry scraper, rolling pin, spatula, large cake rack (use an oven rack if you don’t have the latter).


Scones with Clotted Cream and Strawberry Jam

2 C. flour
1/2 C. sugar
2 large eggs slightly beaten
1 t. baking soda
3/4 t. salt
1/2 C. butter cut in cube
2/3 C. dried currants
2 t. cream of tartar
1/4 C. whole milk

Sift together all dry ingredients except currants. Add butter and blend until crumbly. Add remaining ingredients and mix.

Heat oven to 400 degrees.

Grease and flour two cookie sheets. Flour a board and scoop dough onto it handling as little as possible. Form into a rough square with hands and roll to ½ inch thick. Traditionally: make diagonal cuts every two inches, then cut triangles, starting at one corner and place each triangle on cookie sheet, separating them by a good inch or more. There’s no rule saying you can’t cut them square (or even use a round cookie cutter if you like). After seven minutes change rack positions of cookie sheets in oven. Remove from oven after another eight minutes or until scones become light golden. Cool on rack. They freeze very well and reheat from frozen in a microwave.

Serve with a dollop of English Double Devon cream (available in your super market or online Somerdale Double Devon Cream and English strawberry preserves — American preserves are too sweet.

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