I have visited most of the tea rooms in our area because, well...
I LOVE TEA!!! J
And what most accompanies tea in tea rooms—scones! So I have grown to love scones as well and I have a few fine recipes that live in my “keep” box.
This one is a wonderful, basic scone. It is firm on the outside and moist on the inside. I love these with a bit of almond extract, sliced almonds and dried cherries thrown in—yum! It’s also good with other dried fruits, mini chocolate chips or just plain with jam.
Our favorite way to enjoy these plain is with a side of lemon curd! Our favorite tea room makes THE. best. lemon curd! I have tried to duplicate it, but have not been successful so far. The other day we were in the area so we stopped by to bring some home. So good!
So here you go...our favorite scone recipe to add to or leave plain. And if you have a wonderful lemon curd recipe—would you please leave it behind in the comments section? I’m obliged! J
Scones
2 cups flour
4 tsp baking powder
¼ tsp salt
1/3 cup sugar
4 T butter
2 T shortening
¾ cup heavy cream
1 egg
Handful of dried currants, cranberries, cherries, choc. chips, etc. (optional—and it doesn’t even have to start with the letter “c”!)
In a large mixing bowl, combine the dry ingredients, mixing well. Cut in the butter and shortening. In a separate bowl, combine the cream and beaten egg. Add this mixture to the dry ingredients. Stir in any add-ins at this point. Turn dough out onto a floured surface and shape into a large circle. Cut into 8 even wedges.
Bake at 375 degrees for 15 minutes or until golden brown.
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