A Proper English Cream Scone

By now, many of my readers know that I was raised in Australia, which for many years existed under British rule. This of course influenced every facet of everyday life from the food to our educational system. Even today, the country uses a parliamentary system of government where Queen Elizabeth II of England is also the ruling monarch of Australia…a role that is distinctly different from her position as monarch of other commonwealth realms. Official political ties between Australia and the UK were severed in 1986, and although the country still retains its English history, it functions as its own independent nation.  

It is no wonder then that I grew up drinking tea and eating teddy biscuits, treated ourselves to traditional fish ‘n’ chips, feasted on the best (Cadbury) chocolate in the world and enjoyed the simple pleasure of hot cross buns and fresh cream scones on the weekends. I remember running home from the playground and slathering fresh butter (or clotted cream if we were lucky) on a bun or a scone and sprinkling on a bit of sugar or a dollop of homemade jam, as we would stop momentarily to catch our breath and refuel before the next jaunt…or until our mothers called us home for evening tea.

It is only over the past few years that the US has discovered the absolute delight of these afternoon treasures, and I for one am glad that they did. This recipe is one that I created many years ago and have recently begun adding blueberry and lemon to it. The traditional recipe was made with currants, but I have also made it with mini chocolate chips. They are so moist and delicious that they are even perfect on their own! This recipe reminds me so much of my youth, so when I get a little homesick I whip up a batch, slather my scone with my favorite toppings, then sit and reminisce…

***An original recipe from www.goodfoodgourmet.com

Blueberry Lemon Scones

4 oz cold butter

15 oz flour

¼ teaspoon salt

4.5 oz sugar

4 teaspoons baking powder

4 oz eggs

20 drops lemon oil **optional, but makes them even better

5.5 oz half &half or full cream (or 5 oz full fat yogurt)

1 teaspoon lemon zest

4 oz frozen blueberries

1 egg (egg wash)

Coarse sugar to sprinkle

Add the cold butter along with the flour, sugar, baking powder and salt into a mixing bowl and using the paddle attachment, cut the butter into the flour until you have achieved a coarse meal. Add the half & half, lemon oil, lemon zest and eggs into a cup and add into the flour mixture until just combined. Lastly add the frozen blueberries and mix again until just combined. Turn this out onto a lightly floured surface and form into a log. Depending on the size scones you would like, you can make 8 larger ones or up to 16 smaller ones. Cut them into small triangles and lay them on a sheet pan lined with parchment paper.  Generously brush on the egg wash and sprinkle with a coarse sugar. Bake at 375°F for approximately 20-25 minutes.  Serve warm or let cool and store in a lidded container. This recipe is delicious and the scones do not dry out as long as they are stored correctly. You can even make a batch, cut it into your shapes and freeze them. When you feel like a snack, just pull out what you need and bake.

www.goodfoodgourmet.com


Comments

6 responses to “A Proper English Cream Scone”

  1. They look amazing Cat! And slathered with clotted cream or butter is just how I love them. Some good jam too while I’m there! 😛

  2. Caterina Borg, Good Food Gourmet Avatar
    Caterina Borg, Good Food Gourmet

    Lorraine…this is a great recipe, you just have to try it!

  3. wow these look radical – i’ll have to try and make them. your blog looks FANTASTIC, by the way. it looks as though it’s had an extreme makeover. very well organised, it has light and space, posts looks great.

  4. not quite sure of some of the ingredients here – 4 oz eggs? and 5.5 oz half and half – of what?

  5. Caterina Borg, Good Food Gourmet Avatar
    Caterina Borg, Good Food Gourmet

    Hi Heather! Thanks for the question…many times when I bake, I use a scale to try to keep things consistent. So for those of you that may not have a scale, I egg is roughly 1.8 oz…so for 4 oz you will need 2 eggs plus 2 teaspoons….you may be able to get away with the 2 eggs. Also, we have a product here in the US called half and half…it is a premixed mixture of half cream and half milk. If this is not available in Aus, you can just add half of each to make the 5.5 oz. Hope that helps!

  6. Caterina Borg, Good Food Gourmet Avatar
    Caterina Borg, Good Food Gourmet

    Thanks so much Heather…Greg has done an outstanding job! We are still working on a few things but it is definitely moving in the right direction…

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