Rona Demes Traditional Scones Recipes

WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
• With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

TRADITIONAL SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened. , Turn dough onto a lightly floured surface; gently knead 10 times. Divide dough in half; pat each portion into a 5-in. circle. Cut each circle into six wedges. , Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Serve warm, with jam if desired.

RONA DEME'S TRADITIONAL SCONES

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking powder, salt and 1/4 cup sugar in mixing bowl or in food processor. Cut in butter in small pieces or process with pulse button until uniformly crumbly.
• If using food processor, transfer mixture to bowl. Add raisins or currants. Lightly beat 2 eggs with milk and add, mixing to make soft dough. Add a little more milk if necessaby.
• Place dough on well-floured board and divide in two. Pat each into circle 1/2 inch thick. Beat remaining egg and brush on circles. Sprinkle with remaining tablespoon of sugar. Cut each circle in eighths. Place wedges about 2 inches apart on ungreased baking sheet and bake 15 to 20 minutes, until golden. Alternatively, you can pat dough out until 1/2 inch thick and cut 2-inch circles, reshaping and recutting scraps, then coat with egg wash and sugar before baking.