I found this recipe for sweet tea scones, or English Breakfast Scones in one of my handwritten recipe books. The whole journey started when I found a local souce for genuine clotted cream so I had to make the scones. I knew I had a great recipe and finally went back to my old recipe books. I have two or thee of these and I used them to record favorite recipes, often when we entertained and I particularly liked the result. This recipe came from a Sunday Tea that we served in February, 1994, wow, along time ago.
- 2 1/2 cup flour
- 6 tbsp sugar
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup unsalted butter (1 stick), thinly sliced
- 3/4 cup currants
- 1 cup chilled whipping cream
- 2 large eggs
- 1/2 cup clotted cream
- 1/2 cup prepared jam
Gather all ingredients before starting the recipe.
- Pre heat oven to 400 °F
- Combine 2 1/2 cup flour, 6 tbsp sugar, 1 1/2 tsp baking powder, 1 tsp kosher salt and 3/4 cup currants in a medium sized mixing bowl.
- Blend 1/2 cup unsalted butter (1 stick), thinly sliced with the flour mixture. Work quickly using your finger tips, or use the paddle on a stand mixer, and mix until the dough resembles course meal.
- Combine 1 cup chilled whipping cream and 2 large eggs with a whisk until fully mixed.
- Pour egg mixture over flour/currant mixture and blend until just combined.
- Transfer the dough to a floured surface and press dough into a 1" high circle. Cut dough into 3" rounds using a cookie cutter.
- Transfer dough to a parchment lined cookie sheet, sprinkle lightly with sugar and transfer to a pre heated 400 °F oven.
- Bake for 10 minutes, then reduce heat to 350 °F and bake for another 18 minutes.