A few days ago, I wrote about my search for an English scone recipe. Specifically, the English scone recipe from my mom’s London memories. Luckily, a friendly British, blogosphere neighbor, Kate gave me a link to a tried and true scone recipe (by the way, her blog, Coquette & Dove, is also a fantastic read, full of beautiful things you wish you had and beautiful people you wish you could look like). The recipe comes from Nigella Lawson or the Domestic Goddess. I’ve never tried any of her recipes but have always been very fond of her. I immediately wanted to make them, but decided to wait a few days before baking another batch. I knew I could eat scones for days, but I wasn’t sure if the rest of my family wanted to. If my family didn’t eat them, then that means I would eat all of them, and that would end up being a very ugly site. A lot of thought went into waiting a few days.
The scones were scrumptious. It’s one of those recipes you have to have in your repertoire. It’s that recipe you end up knowing by heart. I don’t think I could ever get sick of them because I love its simplicity. I imagine you could eat this with anything, sweet or savory. Though, sweet is probably the preferred choice. I liked them better than the Scottish skillet scones I made the other day. These were more moist and kept better. The skillet scones are good right off the pan, but if left for a few hours, they lose their luster. These scones are also best eaten right out of the oven, but they’ve been consistently delicious throughout the day. However, we’ll have to see if it holds true tomorrow. I’m thinking about eating the leftovers for breakfast in the morning.
Although these were fantastic, the search for that scone recipe continues. My mom enjoyed these scones and liked them just as much as I did, but also noted that they were not the scones that she had had in London. I’m thinking those scones weren’t necessarily English but a speciality of that restaurant we ate at. So, I’m still on the lookout, but I’m so glad that I found this gem on the way.
I made mine smaller than the suggested serving size. I used a mini cup with a lip diameter of about 2 inches. I also ate mine with cream cheese and pomegranates, a great combination! They’re also great with jam.
Adapted from Jane Green
Makes 20 2-inch scones
3 1/3 cup all purpose flour
1 teaspoon salt
2 teaspoons baking soda
4 1/2 teaspoons cream of tartar
1/4 cup cold, unsalted butter
2 teaspoons vegetable shortening, or butter
1 1/3 cup milk
1 large egg, beaten
Preheat oven to 425 degrees F.
Whisk the flour, salt, baking soda, and cream of tartar together. With a pastry cutter or your hands blend in the butter and vegetable shortening. The mixture should be moist and crumbly. Add the milk and mix until just combined. On a floured surface and with floured hands gently knead the dough until it comes together. With your hands or a rolling pin, flatten dough to a 1 inch thickness. Cut into desired size. Brush tops with the egg wash.
Bake for 9 minutes or until puffed up and golden. If larger, make for a few minutes longer.