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|World's Best Scones! From Scotland to the Savoy to the U.S.|
"My grandmother is Scottish and her own family made GREAT scones.... In seek of the high-quality scone recipe within the world I have adapted their recipe with my own touches and with the well-known scone recipe from the arena famend Savoy resort in London. I now agree with I actually have tailored the BEST SCONE RECIPE IN THE WORLD!"
- 1 3/4 cups all-cause flour
- 4 teaspoons baking powder
- 1/4 cup white sugar
- 1/eight teaspoon salt
- 5 tablespoons unsalted butter
- half of cup dried currants or raisins
- 1/2 cup milk
- 1/four cup bitter cream
- 1 egg
- 1 tablespoon milk
|Prep : 20M||Cook : 8M||Ready in : 35M|
- Preheat the oven to 400 levels F (two hundred levels C).
- Sift the flour, baking powder, sugar and salt right into a large bowl. Cut in butter the use of a pastry blender or rubbing between your arms until it's far in pea sized lumps. Stir in the currants. Mix collectively half cup milk and bitter cream in a measuring cup. Pour unexpectedly into the dry substances, and stir gently until properly blended. Overworking the dough results in terrible scones!
- With floured palms, pat scone dough into balls 2 to 3 inches across, depending on what length you need. Place onto a greased baking sheet, and flatten gently. Let the scones slightly touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them relaxation for about 10 mins.
- Bake for 10 to fifteen mins inside the preheated oven, till the tops are golden brown, no longer deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
- Scones can be reheated if now not eaten promptly through wrapping in aluminum foil and heating in oven till heated through or split in half and toasted.
- Reynolds® Aluminum foil can be used to keep meals moist, cook dinner it evenly, and make easy-up simpler.
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