Happy New Year!

One of my daughters requested that I send her my scone recipe so I thought I'd post it here. I owned a coffee/tea shop a few years ago and developed this recipe for my tea room. We served an English Tea when requested and the scones were popular both in the tea room and in front in the coffee shop. The dough refrigerates and even freezes well when made into rounds, wrapped and then frozen. Let it come to room temp, cut the scones and bake. Use cream for special occasions, but half 'n half makes a nice product too.

Sips English Cream Tea Scones

375 degrees for 15 to 20 minutes

(This recipe doubles easily)

2 cups unbleached flour

¼ cup sugar (I use raw)

2 teaspoons baking powder

1/8 teaspoon salt

1/3 cup unsalted butter, cut into chucks

1 large egg

1 teaspoon vanilla

½ cup cream or half ‘n half

If using food processor; place flour, baking powder, salt and sugar in bowl. Add cut up butter and process until well blended. Remove to bowl. In 2 cup measuring cup measure cream, add egg and vanilla and blend w/ whisk or fork. Pour over flour and mix gently. Knead in bowl just two or three times. Half dough for smaller scones or make one large round for large scones. One well floured board shape and flatten dough into a circle about 1/2 to ¾ inches thick. Cut circle into eighths. Brush tops w/ left over cream, egg mixture (or cream alone). Sprinkle tops w/ raw sugar if making sweet scones or just cream for savory. Repeat w/ other half of dough. Place scones on cookie sheet (parchment paper under is nice but not necessary. Bake at 375 for 15 to 20 minutes until golden brown.

Add Currants, chocolate chips, cranberries, nuts, or cheese to dough after mixing in liquids for flavored scones.