Scones are very easy to prepare and they have been around for centuries. Any good baker has their own favorite recipe for them and here is mine. They only take ten minutes to combine, cut and pan.
Cream Scones
This recipe falls into the category of quick breads. It is easy and quick to prepare. They may be served for breakfast, a treat or for a high tea. Originally from Great Britain. You can make them plain or add currents, raisins or dried fruits.
9 oz A. P. flour unsifted
3 oz sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup currants
1 1/3 cups heavy cream
milk and sugar for brushing on tops (just prior to baking)
1) Blend dry ingredients including fruit into a large bowl. Make sure baking powder is well distributed.
2) Make a well in the center of the flour mixture and pour the liquid in the well. Blend by hand until just mixed. Lumps are okay.
3) Scoop out onto a lightly floured surface. It will feel sticky. Knead a few times until well incorporated. Do not over mix.
4) Shape into two pieces and shape into circles about 1/2″ thickness.
5) Using a round cutter press straight down, without twisting and lift upwards. The scone can now be placed onto a sheet pan. You may also consider cutting the round into pie-shaped pieces.
6) Place 2″ to 3″ apart on the pan as they will expand while baking.
7) Brush tops of scones with a little milk and sprinkle sugar on top.
Bake 400º 10 to 12 minutes. Larger 15 to 20 minutes. Cool on rack. Best when eaten fresh.
They would be a delicious treat for your Valentine!