These are Scotch Cream Scones.
I will be adding more color photos back in my post so it does not get too dreary, I feel you get the idea of this being 1942 at our house.
SCOTCH CREAM SCONES
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter
2 eggs, beaten
1/2 cup light cream
Mix and sift dry ingredients and cut in 5 tablespoons butter. Beat together eggs and cream, and stir into dry ingredients. Toss dough on to lightly floured board and divide into 2 equal parts. Roll dough lightly into sheet 1/2 inch thick, cut into diamond shape pieces with floured knife.
Place in greased round baking pans, brush tops with remaining melted butter and additional sugar. bake in 425 degree oven about 15 minutes
Makes approximate 16 diamond shaped scones.
** This above is the full recipe but we cut it in half because we did not know if we would like them. But we did :)
Preheat your oven to 425 degrees.
If you notice in the ingredients it says 1/2 cup butter but the directions say cut in 5 tablespoons of butter. That is because part of it is going to be used to spread over the top before baking.
So I sifted the dry ingredients
Sifted dry ingredients.
One egg beaten...
Cut in butter. Everyone cuts in the butter or shortening different. Some with forks or spoons or with our fingers.
My husband helped me because we use our hands when cutting in butter and it is difficult to take pictures with floured hands.
For the light cream we only had heavy cream and milk so this mixture was mostly cream with about a quarter of it milk.
Beat together with a fork....
Add the egg cream mixture to the flour mixture and toss around until it pulls together but do not overwork it.
Just a tip, when making biscuits, scones and such do not overwork your dough. It is not like making bread where you knead the dough. Over mixed biscuit or scone dough will make them turn out tough. Just toss the dough gently with a fork when mixing and when rolling, patting and such be very gentle as if it would break.
Form a ball. We did not make a whole batch, just a half a batch so if you make the whole recipe then you will need two of these balls.
I "gently" rolled out the dough...
Cut into diamond shapes as described in recipe...
Placed in a round baking dish. Again we made a half recipe so a full recipe would be two round pans.
It says to brush on butter, I don't have a brush so I used my fingers. While the oven was preheating and we were putting this together the butter was softening on top of the stove and soft enough to spread like this.
Sprinkle sugar over the top. I did not measure, I just sprinkled liberally because this is suppose to be sweet.
Bake in a 425 degree oven for 15 minutes....
So what does it taste like? To me it is a bit like a soft biscotti taste. These are very light and fluffy. The butter and the sugar on top add that sweet taste. It is more of a dessert bread but not too sweet.
You could add currents or raisins to it for a delicious breakfast bread.
We will be cooking from our vintage 1930s and 1940s cook books so there are many more to come. Grandma Donna
