Thursday, April 28, 2011

Would you please pass the jelly

When I go to our local baking store and see an array of different scones displayed in their cases, I think of England. In fact, I almost have to be careful not to ask for one with a British accent LOL. To the British, scones are “biscuits”. The funny thing is that the word scone, thought by many (including me) to be Scottish, is actually derived from the Dutch word Shoonbort (beautiful bread).


2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins 
1/2 cup sour cream
1 large egg



Preheat oven to 400 degrees.
In a bowl, mix flour, sugar, baking powder, cinnamon, baking soda and salt. Cut butter into flour mixture; mixture should resemble coarse meal. Add in raisins. Mix sour cream and egg until smooth. Using a fork, stir egg mixture into flour until large dough clump forms. Place on a lightly floured surface and pat into a rectangular shape about 3/4-inch thick. Cut into 8 triangles; place on a cookie sheet (preferably lined with a baking mat or parchment paper), about 1 inch apart. Brush with egg wash and sprinkle with sugar. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

1 comment:

Juliana said...

yo quiero poder habler con accento de ENGLAND tambien ;)


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