Not so traditional scones:
Who doesn’t like an excuse for a holiday? While researching my series, I travelled to the south of England and of course encountered the cream tea. Nine times out of ten, it was a simple affair consisting of a cup of tea, one or two small scones, clotted cream, and maybe preserves. There was nothing overdone or fussy but everything was absolutely fresh. This wasn’t a huge surprise since, in some cases, the cows were literally in the back yard.
When I got home, I started to experiment with scone recipes to recreate the experience (minus the cow). I started with traditional Victorian recipes, but soon started doing my own thing. I came up with a recipe I really like for lemon cranberry scones, which balance the sweet and tart and still taste great with cream, butter or even plain greek yogurt (yes, I’m strange). Here you go:
2 cups of flour
1 tsp baking powder
1 tsp cream of tartar
½ tsp of salt
3 tablespoons of sugar
Cut in ¼ cup of butter
Make a well in the center and pour in the juice of one large lemon and enough milk so that the total volume of liquid is 2/3 cup
grated rind of one large lemon
½ cup dried cranberries
Knead the dough for 5 minutes on a floured surface. Roll out until it’s about an inch thick and cut into 2 inch rounds with a floured cutter. Brush the tops with a little milk.
Bake at 425 degrees for 20 minutes.
For a traditional taste, omit the cranberries and lemon and use heavy cream for the liquid. Currants are also a nice addition.