The Baby And The Scone

For a few weeks I’ve been looking for an excuse to make scones. Now, Prince Harry and Duchess Meghan have just given birth to their new , yet to be named, baby boy. I can’t think of a better reason to make scones and because the child is a product of parents from both sides of the pond, I do believe I’ll be making my scones more in the style of the American scone. Yes that means, more butter and sugar! In Britain, they tend to add more butter or clotted cream and jam to the finished product, so I’m guessing it all evens out in the end.

I have a thing for scones, especially homemade, served hot with all the fixings. There’s something comforting in a scone and they do go great with tea. The Scone originated in Scotland, and as legend has it, was named after “The Stone Of Destiny” or (Scone, Skon or Skohn). The Stone was the place where Scottish Nobility were crowned. These scones were made with oats and usually triangle shaped. I also make mine triangle shaped for a couple reasons, one it’s much easier than cutting little circles and two, you always end up with one not looking as nice as the others when you use the biscuit cutter because the last one is made from the scrapes of the others. The recipe below can be tweaked a little using milk or even yogurt instead of sour cream. There are many variations out there on the web.

• Pre heat oven to 400 degrees
• 2 Cups all purpose flour
• 1/3 Cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons butter
• 1/2 Cup sour cream
• 1/2 Cup raisins or your favorite dried fruit
• 1 large egg
• Add the flour, sugar, baking powder, baking soda and salt, mix together thoroughly.
• Cut butter into small pieces and add to the flour mixture and with your fingers work the butter into the flour mixture. It will look like course bread crumbs when finished. Add raisins next.
• In a small bowl whisk together the egg and sour cream until smooth.
• Pour egg mixture into the flour mixture and using a fork or your hands work until a dough starts to form. At first large clumps may form, keep mixing until all the dough comes together to form a ball. It may feel dry but keep pressing the mixture together and eventually it will all become uniform.
• Place dough onto a lightly floured surface and make it in to a circle that is about 3/4 inch high . The circle should be 7-8 inches around.
• Using a knife cut the dough into 8 equal portions. Place on a cookie sheet and put into the pre-heated oven for 15-17 minutes at 400 degrees. Cool for 5 minutes before serving.
• You can brush the uncooked scones with an egg wash if you’d like a darker golden brown finish.

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These are so simple to make and are just incredible to eat with a dollop of clotted creme and strawberry jam. Make a cup of tea and enjoy.

If you have any questions or comments please feel free to place them in the box below. Also if you do make some scones send me a picture and I’ll post it here. Thanks for stopping by, until next time Boone Appétit!