The Scone. But so much Better.

I never use to enjoy scones. They were usually dry, overly sweet and crumbled too easily. That was before I discovered this recipe. I must say though, this is quite a guilt inducing recipe with all that butter and cream it uses, but its worth it.

So worth it.

These scones are creamy, dreamy light and moist. Very moist. They’re also extremely versatile. You can add pretty much anything to them, just make sure you adjust the sugar. My favorite thing to add are craisins. Tart and sweet at the same time, they bring out the sweetness and also counteracting it’s creaminess. Raisens/ sultanas work well too, as do chocolate drops, dates, and prunes. For savory scones, try bacon cheese and chives.
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Reheat and serve with some tea – if they last the first day.
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Basic (Craisin) Recipe:

Ingredients:

  • 225mL of light cream (guiltcutting)
  • 3 table spoons of chilled (ish) butter
  • 2 cups of flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 2-3 level tablespoons of sugar (or omitt for savory – feel free to add cheese though)
  • 1/2 cup of chopped up craisins

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Cut your butter into your flour and combine till you get the breadcrumb look. Add in your baking powder, salt, sugar and currents. Mix. Tip the mixture onto a bench and make a well. Gently mix together the cream and the flour raisin mixture until the scones JUST mix (literally this should take 20 seconds). Do not over mix, they will not rise nicely. Pat into a nice round flat shape and cut into 8- 12 wedges. Brush with milk and pop into the oven at 200 degrees for 14 minutes

Cool completely and dig in.

(Ok lets be real here. The cool completely is probably not going to happen – at least not the second round you make these. Ususally its at this point where I shove three smaller looking wedges down my throat then proceed to attempt to put the circle back together so the family know nothing of it.

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Comments
One Response to “The Scone. But so much Better.”
  1. Christie says:

    Yum, I love scones! Date scones are my favourite… but they do sound really good with craisins – I might have to try it!

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