This is a traditional British scone – a slightly sweet biscuit — with (I think) a less traditional shape. The scones I’ve seen on British TV are usually round, and shaped like American biscuits rather than wedge shaped. The round scones are usually split in half, and served with jam and cream. I don’t split mine or add jam and cream like they do in
England, though. You can certainly do that, and it would probably be delicious
(but lots of calories). You can cut also them into circles if you want.
I never particularly cared for “scones” from American bakeries. The American scones I have had were dense and too sweet to eat for breakfast. However, on a trip to Canada, we had some scones from a bakery which were light, fluffy, and delicious. I began a quest to find a good scone recipe. I think this recipe is a winner: a well-balanced recipe that is not overly sweet. This is a family favorite for breakfast, although I usually only make it when we have guests.
2 cups flour
3 Tb. sugar
1 Tb. baking powder
1/2 tsp salt
5 Tb. unsalted butter, chilled
1/2 c. dried currents, optional
1 c. heavy cream
Decorator’s sugar, optional
Line a 9-inch cake pan or pie tin with plastic wrap, leaving some to drape over the sides. The plastic will help you get the dough out of the pan.
Sprinkle a bit of sugar on top, if desired. I like crunch from the larger crystals of decorator’s sugar or Morena Sugar on my scones. Pull the scone dough out of the pan, using the plastic wrap to lift the circle of dough.
Transfer the wedges to the parchment lined cookie sheet, leaving room between each piece.
Bake for 11-13 minutes, rotating the tray once during the baking time. The scones should be a light brown. Serve warm, or at room temperature. These only keep for about a day or so, but you can freeze any extras that won’t be eaten by the next day.
Melinda’s notes: I made these with currents, and with dried cranberries, but frankly, like them better plain. After making these a few times, I can get them in the oven in 10 minutes. You can really impress houseguests with these easy scones!