Preheat oven to 325 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. NOTE: If small bits of butter remain in the batter, it is ok.
In a small bowl, whisk together the cream and egg; add to the mixture and stir until just mixed. DO NOT over mix the dough.
Add the dried fruit (of your choice) and combine.
With floured hands, pat dough to a 1 1/2-inch thickness onto a floured board.
Using a lightly greased and floured cutter (of our desired shape), cut into 2-inch rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1 1/2-inch thick; continue to cut rounds. Space 1-inch apart onto prepared baking sheet. NOTE: When making scones, work the dough quickly and do not over mix.
Drop Scones: Use a teaspoon to drop the dough onto a cookie sheet, spread out allowing room to spread during baking
Bake approximately 8 to 12 minutes until lightly golden brown. Baking time will vary according to the size of your scone. Scones are best served warm.
Yields: 6 to 8 scones (depending on size).
TEA TRAVELS™ - Wishing You Happy TEA TRAVELS!™ Tea is the luxury everyone can afford!™ and Good $ense for $uccess are the trademarked property of Ellen Easton/ RED WAGON PRESS
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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AFTERNOON TEA...TIPS,TERMS and TRADITIONS
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can afford!™”
TEA TRAVELS™ - FOR THE HOLIDAYS
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template and secret sources.