Ellen’s Plain Scones Recipe:
Ellen's Plain Scones Recipe
3 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 pound (1 cup) unsalted cold butter, diced
1 1/2 cups half and half cream
1 tablespoon pure vanilla extract
Alternative Ingredients (see below)
Scone Wash (see below)
Cinnamon Sugar (see below)
Preheat oven to 350 degrees F.
In a large bowl, combine flour, sugar, baking powder, and salt together.
With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas. Fold in your Alternative Ingredients of choice to the flour mixture.
Add half and half cream and vanilla extract to the mixture and blend until dough forms. DO NOT over mix the dough.
With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly-greased and floured baking sheet.
Lightly brush the top of the scones a little of the half and half Scone Wash Cream. Sprinkle some cinnamon-sugar on top of each scone to taste.
Bake 20 to 25 minutes until lightly golden brown. Baking time will vary according to the size of your scone.
Scones are best served warm.
Yields: 24 scones.
Alternative Ingredients To Taste:
Ground Ginger and Butterscotch Morsel Bits
Semi-Sweet Chocolate Chips
Herbs and Spices
1/2 cup half and half cream (for brushing top of scones)
1/4 cup granulated sugar
1 or 2 tablespoons cinnamon, to taste.
In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed, repeat if needed.
Source: Photo by Ellen Easton 2007 – All Rights Reserved Mints and Sugars – By Reva Paul 2007 – All Rights Reserved.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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