So I’m British, born and bred in England and live in NY. So sometimes I yearn for something quintessentially British – bangers and mash, fish and chips, and today its Scones! Scones with plump raisins slathered with butter paired with a cup of extra strong Marks and Spencer’s Gold Tea…. Heaven.
Unfortunately, the scones I described aren’t always easy to find. New Yorkers enjoy chocolate chip scones and cinnamon scones drizzled with frosting, which are fine, but they’re just not British. So to appease my scones jones, I decided to make them myself.
It has been years since I’ve baked these fun treats, so I was excited to get them in the oven so that I could sit in front of the TV and savor their crumbliness. I will continue to hone this recipe, perhaps add buttermilk next time.
- 2 cups All purpose flour
- 3/4 cup heavy cream
- 1/2 cup of raisins
- 1/3 cup fine sugar
- 4 tsp baking powder
- 3/4 tsp salt
- 1 egg
- 3 oz unsalted butter
- 1 oz shortening
- Place flour, sugar, salt and baking powder in a large bowl
- Add shortening and butter to dry ingredients and lightly rub ingredients together using your fingers until you produce a fine crumb and then add raisins
- Whisk egg and heavy cream together and then add to crumb mix
- Mix together until ingredients form a dough
- Flour your counter surface turn dough out onto surface
- Lightly roll out dough and then cut into desired shapes and place on a baking sheet or mold into shapes if you prefer to use a novelty cake tray
- Place into pre-heated oven at 375 for 15 mins
- Once cooked remove from oven, leave to cool and then serve