What are English scones? In today’s world I get quite raveled when a restaurant labels a flat and rock hard lump of cooked flour a scone. I am utterly appalled.
I was fortunate as a woman in my young 20’s to have an English baker take me under her wing and teach me to bake from scratch. We nestled together and created croissants, Danishes, muffins and of course English scones. After a few months of learning how to bake, people started coming from miles away just to eat my scones. Many stated that they were the best English scones they have ever had. Moist, flavorful and melt in your mouth.
Bakers Trust: I cannot divulge the original recipe that I learned, but this is a slight version. Feel free to try various spices and flavors.
- *¼ cup orange or mango juice
- *¼ cup cool water
- *½ - 1 cup currants or raisins
- *2 cups steel cut oats
- *3 cups whole wheat pastry flour or unbleached white flour
- *1 teaspoon baking soda
- *1 teaspoon baking powder
- *3 TBLS raw honey
- *1 cup cold butter (unsalted)
- *½ - ¾ cup cold milk or half & half
- *½ teaspoon salt
- Preheat oven to 375’
- Heat the orange juice and water then add the currents so they can soften. Simmer for 2 minutes. Sometimes I add a couple of tablespoons of fresh anise seed for a variety.
- In a large bowl mix oats, flour and salt, set aside
- Cut the sticks of butter into tablespoons. It does not have to be perfect; it just makes it easier to break up the butter.
- Add the honey to the butter and mash the mixture into small (not tiny) clumps of butter.
- Slowly fold in flour mixture ½ cup at a time. Usually I find it easier to use my hands or a food processor. When you are close to having enough flour then add the baking powder and soda mixed in with the next addition of flour. This way the leavening does not get overworked.
- Fold in the current mixture. Start adding the cold milk a small portion at a time. Make sure it is mixed in before you add more otherwise the scones will be to wet. Keep adding the milk until the dough is smooth to the touch, not to wet or dry.
- Form the dough into one ball.
- Flour a clean working area on the counter. Roll out or press the ball of dough until it is 1 inch thick. Try to keep a symmetrical circle while you are rolling.
- Lightly flower the top of the dough. You can also add a touch of ground cinnamon over the top. Cut the dough into 16 even triangles. Sometime when I want bigger scones I cut the dough into 8 triangles.
- Place scones on a lightly oiled baking dish.
- Let the scones rest for at least 5 minutes before placing them into the oven. This allows the leavening to relax and prevents the scones from being rubbery. Usually it is best to put the scones in the refrigerator to keep the butter from melting. A scone is flakey because of the small chunks of butter.
- Bake the scones for 15-25 minutes, depending on how thick they are. The scones should be a light golden brown on the edges when done.
- Serve warm with butter and honey if desired. Enjoy!!!
- Diet type: Vegetarian
- Culinary tradition: English
English Oatmeal Current Scones & High Noon Tea
There is nothing finer than high noon tea. In England it has still remained a tradition.
High noon tea is served with special tea sets and tasty treats like miniature sandwiches or scones with butter and honey or jam.
Make your teatime special with a nice set English tableware.
Tea for Two or Three