Confession: I have a huge fan of British history. In fact I can name all the Queens/Kings of England from King Henry I to present day, but could probably name only 30 or so presidents and only the first dozen or so in order. With that said I didn’t realize my lack of British cooking material until this past Random Recipe challenge, hosted by Dom of Belleau’s Kitchen. This time instead of picking a random book and then a random recipe, the books were to be narrowed down to those containing Tea Time recipes as part of a partnership with the Tea Time Treats link-up hosted by Karen and Kate. I have a single Nigella Lawson book, but even that contains only a handful of Tea Time recipes. So I decided to switch things up a little bit by allowing DV fans on facebook to decide what item I would be cooking. In this case scones won, and in order to keep the random factor I then pulled all my cookbooks featuring a scones recipes. From there Joy of Cooking was selected and then the classic scone recipe. I decided to add some fresh fruit instead of the optional dried fruit, and it was a smashing success. These scones were buttery and oh so moist, so now I’m wondering why this was the first time I ever attempted to make scones. Below is as adapted for making only 8 scones with the apples, for the original recipe which serves 12-14 please check out Joy of Cooking.
- 1 3/4 cups flour
- 2 1/4 tsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 cup butter
- 2 large eggs
- 1/3 cup half&half
- 1/2 cup apple, diced
- In a large bowl sift together the flour, baking powder, sugar, and salt. Using two knives cut in the butter, the dough should form pea size pelts
- In a small bowl beat together the the two eggs, then add the half&half. Form a well in the dry ingredients and pour in the egg/half&half mixture. Combine the ingredients in large sweeping motions until just mixed, then fold in the apples.
- Drop 1/4 cup of the dough at a time onto a non-stick ungreased baking sheet. Bake for 15minutes, or until golden brown.
I’m also submitting this for /52weeks baking challenge, since this is probably one of the simplest things in the world to bake. From prep to eating maybe 30 minutes elapsed, which is probably why they are such a popular breakfast item.
In other news, someone needs to write an American Historical Fiction series on par with Cynthia Harrod-Eagle’s Morland Series.