I can not begin to tell you how much fun and how interesting it has been being married to an Englishman. Not only is he handsome, somewhat proper and well read, he also placed me into a whole new culinary realm the day I met him. Up until that day I had never tasted cottage pie, a Cornish pastie, or knew that the “proper” way to drink tea was with milk and sugar, not lemon and honey. Oh, and then there was the English baking world…crumpets, tea breads and of course, Classic English Scones.
For years after we were married, I made many attempts at making all of his favorite English dishes, but somehow still missed the mark. You know, no one can make Cornish Pasties the way “mum” did. So, I did what a good daughter-in-law should do. When I finally met him mom, I rolled up my sleeves and went to the kitchen for some training! It really was fun learning from the master, although she has some techniques with her cooking that I will never be able to duplicate. With that said, I did my best and now feel I am somewhat qualified to make tasty English treats. When you bake a batch of these Classic English Scones you will change your mind about English food being all about just meat and potatoes. This recipe will help you appreciate the simplicity of English cooking by showing you how a few ingredients can be mixed together and turned into a masterpiece! Enjoy your scones with a “proper” cup of tea or coffee or as a beautiful part of your next breakfast or brunch. So, in honor of my mother-in-law, June, Happy Mother’s Day! Now you can treat your “mum” to some light and buttery scones. Cheers!
- 2 cups of all purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ⅓ cup unsalted butter, chilled
- 1 large egg
- ½ cup heavy cream
- 1½ teaspoons vanilla extract
- ½ cup dried currants
- 1 egg plus 1 teaspoon of water for the glaze
- Preheat the oven to 425 degrees. Line a baking sheet or pizza pan with parchment paper.
- In a large bowl, stir together flour, sugar, baking powder, and salt.
- Cut butter into small pieces and distribute over the flour mixture. With a pastry blender or 2 knives used scissors fashion, cut in the butter until mixture resembles coarse crumbs. You can also mix half the flour mixture with the butter in a small food processor and then blend with remaining flour.
- In a small bowl or empty food processor, mix together 1 egg, heavy cream and vanilla.
- Mix into dry mixture and stir until combined. Stir in the currants.
- Pat dough into a 12 inch circle on the parchment lined pan. Mix together egg and 1 teaspoon water. Brush lightly on surface of dough. Discard extra.
- Score the dough, like you are cutting a pizza, into 8 even wedges. Do not separate the wedges.
- Bake for 13-15 minutes until golden brown.
- Cool for 5 minutes on a cooling rack. Serve warm with butter and jam.
I like dividing the dough with a pizza cutter. You can also use a biscuit cutter and make round scones.
The dough is ready to bake!
Fresh out of the oven and ready to be enjoyed with a cup of tea.