I think the English and Scottish do it right with afternoon teas. And when you get their clotted cream and really thick jams it is so delicious. When I travel there, and Ireland too, I make sure I get afternoon tea every day. Even if I just have tea and a scone.
I’ve never really had flavored scones in the shops in Europe. It’s a plain scone or one with currants. Many years ago I went to a tea at a little bed and breakfast in San Diego and we had these Ginger Scones. They’ve been a favorite of mine ever since.
The trick to light and fluffy scones is to not get the butter too soft when working with it. And then if you put them in the refrigerator for a half-hour or overnight before baking they’ll rise nicely when you bake them.
Here are the step-by-step instructions that you would use for any type of scone of biscuit recipe.
Yield 12 Scones
Take the butter out of the refrigerator and chop it into small cubes. Put back in the refrigerator or freezer to keep cold. Cold butter is the secret to flaky scones so depending on the temperature in your kitchen when you’re baking decide where to keep it until ready for it.
Spread the cold cubes of butter on top of the dry mixture.
Combine the heavy cream, molasses and egg and mix thoroughly. Pour into the well of the dry ingredients and butter mixture.
Cut with a round biscuit cutter.
You can pull the cut-off pieces together in the end to make more scones. Just don’t overwork them.
You could make these the night before and put them in the refrigerator for morning.
Preheat the oven to 400°F/200°C/Gas Mark 6.
Place the scones on a lightly greased pan, parchment or a silicone mat. Bake for 12-15 minutes until lightly browned.
Serve warm with lemon curd.
Preparation Time: 15 minutes
Total Time: 45 minutes
Source: Sharon E. Russell