This recipe is exactly the same as one published by a cook at Buckingham Palace as the one used for the royal family. I grew up in England in the 1950s, and that's the one we always used. Nobody would have dreamed of using butter - it was still rationed at the time, but I do use it now. Although these scones seem bland and not very interesting to Americans, English people like them a lot, and they take very well to clotted cream and strawberry jam, for the traditional "cream tea" advertised in the windows of cottages in England. They don't heat up well, so it's good to make just enough for one tea-time. Have the butter very cold and cut it into tiny, tiny cubes (pea size or less) with two sharp knives. Pour in the liquid all at once - the exact quantity is a matter of experience with your kind of flour, it should be just enough to bind the dough together. You don't ever knead it: you sort of pat it together to encourage it to bind. Then you pat it out thickly on your lightly floured board and cut the scones out with a two inch circle cutter or small glass dipped in flour. Personally I bake them at 450 for about 10 minutes. I never had triangular scones in England. This must b e a Scottish or Irish habit or something!
I was delighted to find thee old friends on allrecipes. Thank you very much.
Was this review helpful?
7 users found this review helpful
This recipe is exactly the same as one published by a cook at Buckingham Palace as the one...