There are few things as superb with a cup of coffee as a lovely scone, warm and fresh from the oven. Why not whip up some of these to enjoy tomorrow morning?
I adore this recipe for scones from the Better Homes and Gardens New Baking Book. In fact, this is one of the rare gems in my cooking and baking repertoire that I haven’t been tempted to change a bazillion things about. Only two things were tweaked to suit my tastes:
#1) I subbed dried cranberries for the fruit, although I am sure the currants the recipe calls for would be lovely.
#2) The recipe as listed in the book is for “tea” scones, but as I mentioned in the paragraph above, I am a coffee kind of girl. Hence, the name change. 😉
English Tea (Coffee) Scones
(Click here for a printable PDF of the recipe.)
2 1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, cut into pieces
2 eggs, beaten
3/4 cup whipping cream
1/2 cup dried cranberries (or dried fruit of choice)
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.