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Foolproof English Scones

Prep Time:30 Minutes
Cook Time:15 Minutes


  • ■   Raisins/Zante Currants
  • ■   Pistachio Meats
  • ■   Crystallized Ginger
  • ■   Almonds
  • ■   Mini Chocolate Chips


2 cups all purpose flour 1 Tablespoon baking powder 1/2 teaspoon salt 1/3 cup sugar,plus 2-3 Tablespoons for sprinkling 1 1/3 dried currants, candied ginger, pistachios, almonds or chocolate chips 1 cup heavy cream, cold 3 Tablespoons unsalted butter, melted 1. Preheat oven to 375 degrees. 2. Sift together flour, baking powder salt and 1/3 cup of sugar in large mixing bowl. Stir in currants (or whatever you are adding to recipe). Mix on low until just combined. 3. Dump dough onto floured work surface and knead briefly. Roll out to 1" thickness. Use a 1-1 1/2 inch biscuit cutter to cut out scones. Can also shape into a rectangle and cut into 20 squares or divide dough in half and roll out 2 1" circles, cut into wedges. Place on greased or parchment lined baking sheet. 4. Reroll any scraps until all of dough has been used. 5. Paint the tops of the scones with melted butter and sprinkle with sugar. Place in center of oven and bake until golden, 12-15 minutes. 6. Let scones cool on a baking rack. Serve warm or at room temperature with butter and jam. Recipe courtesy of Gail Monagan, The Wall Street Journal

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