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Tuesday, April 7, 2009

World's Best Scones! From Scotland to the Savoy to the U.S.

Frist Photo by:marhans (Idon't know who that is
what the site said)
Sencond and third by:
Droodog (same as before)

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 8

"My grandmother is Scottish and her family made GREAT scones.... In search of
the best scone recipe in the world I have adapted their recipe with my own
touches and with the famous scone recipe from the world renowned Savoy hotel in
London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!"

1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
I am planning to do this one soon also (I know that is a lot of 'planning' recipes one here but I thought not only would some of you like it but I don't really have any were alse to put them), only I will us plani yougurt and not sour cream.I will let you know how it turns out.

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