My friend Carol is an excellent cook. Eating at her house is always a treat and any recipe she gives me soon becomes a family favorite recipe. This is her scone recipe that she claims is the “best ever”. Hers are delicious. To be honest, mine never turn our quite as good as hers. It must be technique. She loves to serve hers with clotted cream, which is wonderful.
- 2 1/4 cups unsifted flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves (available@ )
- 1/4 cup butter
- 1 cup heavy cream
- 3/4 cup currants or craisins
Combine flour, sugar, baking powder, salt and cloves. Mix well. Add butter and blend for a coarse meal look. Reserve 2 teaspoon cream, add remaining cream and currants and mix lightly with a fork. Knead dough 5 to 6 times. Cut dough in half. Roll each half into a circle at least 1/2 inch thick. Brush with reserved cream and sprinkle with sugar. Cut into wedges. Bake 15 to 18 minutes @ 325 degrees.
- Always use butter and heavy cream.
- Take frozen butter and grate with a grater into the dry ingredients.