Just kidding. It’s not actually tea time and for my family, scones are usually eaten in the mornings for breakfast instead of at the traditional time of 4 o’ clock.
I’d like to share with you one of my favorite scones recipes because it comes together quickly, comes from the healthier end of the scone spectrum, and just plain tastes delicious.
It just so happens that it comes from Harrods, the fancy department store in London.
Who knew that they were so simple?
I’ve tried to create a mini recipe tutorial by taking photos along the way.
2 T. baking powder
6 T. cold butter, cut into small pieces
6 T. sugar
1/2 c. golden raisins
1 c. milk
Left: Dry ingredients (flour, baking powder) mixed together
Above: Around 6 tablespoons of unsalted butter. Make do with what you have.
|Use a pastry cutter to break the butter into small chunks.|
|I chose to shape bigger scones with my hands because I was too lazy to use a biscuit cutter. I also use a silicon baking sheet to bake in an environmentally friendly manner and minimize clean up (silicon baking sheets can be put in the dishwasher).|
|Unbaked scone zoomed in|
|A tray of scones fresh out of the oven. Mmmmmmm.|
Ways to add some pizzazz:
- Add 1/2 cup of a different add-in such as raisins, chocolate chips, frozen blackberries, or dried cranberries
- Add a few tablespoons of sweetened coconut flakes for a tropical taste
- Substitute 1 cup of flour with 3/4 cup whole wheat flour or 1 cup white whole wheat flour for a healthy, hearty twist
- Reinvent the recipe to be orange cranberry scones by adding the zest of one orange, a tablespoon of juice from that orange, and adding dried cranberries