Once upon a time there was another Royal Wedding (William’s parents). I baked these scones and stayed up all night to watch the wedding eating scones with homemade strawberry jam, clotted cream and little cucumber sandwiches. What a picture, me in my nightie, sitting propped up in bed with tea, scones and little sandwiches. Somehow, I fell asleep before the “seal the deal” kiss on the balcony!
Make the Scones:
2 cups unbleached flour
2 ½ tsp. baking powder
¼ tsp. baking soda
2 Tbsp. sugar
¼ cup cold butter (2 oz.)
1 egg, beaten
2/3 cup buttermilk
(opt.) ¼ to 1/3 cup dried currants rinsed with hot water & drained on paper towels
Beaten egg, milk, or cream (to brush the scones with before baking to give the tops a nice glaze.
Preheat oven to 400 F.
Line a baking sheet with baking parchment that has been folded to fit if necessary.
Combine flour, baking powder, baking soda and sugar in medium bowl. Cut in the butter until mixture resembles fine crumbs; adding currants if using. Whisk together the egg and buttermilk. Add to the flour mixture, stirring quickly until dough clumps together. Adding more buttermilk if mixture appears too dry.
Turn dough onto a lightly floured surface, knead very lightly, about 8 – 10 times. (Overkneading will toughen the dough). Pat or roll dough into a ¾” thick round. Cut out scones with a 2 ½” floured biscuit cutter. Place them 1” apart on the parchment lined baking sheet. Brush tops with a little beaten egg, milk or cream to glaze.
Place in the preheated oven for approximately 12 – 15 minutes on until well risen and golden. Serve warm with butter, or my absolute favourite, strawberry jam and clotted cream or crème fraiche. (see below).
Helpful link to Making Crème Fraiche.