I'm imaging eating Mrs Marples home made delicious devonshire scones with their home made jam and lashing of freshly whipped cream while baking this scones today... so so YUMMY!!! if u guys are ever somewhere ard Dandenong Ranges Victoria, do visit Mrs Marples Tea Room... their scones are to die for and dont forget to bring home a jar of their homemade jam. We're lucky we get to go there every year... so for now... Rima's scones will do hahaha
Out of all the scones recipe that i've tried... i like this one best... easy and creamy too! recipe courtesy of America's test kitchen, technique fm Fine cooking.
2 cups unbleached all purpose flour (plain flour)
1tbsp baking powder
3tbsp sugar (more for sprinkling
5tbsp (70g) cold, unsalted butter
1/2 cup currants
1 cup heavy cream (more for brushing)
U can use sour cream if u want... i tried both and honestly i prefer sour cream... use 1/2 cup will do.
Place flour, baking powder, sugar and salt in a bowl and mix.
Cut in butter until it resembles coarse meal. You can freeze mixture at this point until u want to use. Add currants. Mix.
Stir in heavy cream until it comes together in a shaggy ball. You may not need the whole cup of cream. You will find lots of loose, sandy pieces still. If u think its too loose and sandy, u may add a little bit of more cream to bind it a bit more - shouldnt affect the outcome if a bit more is added.
Place batter on a floured surface and toughly work it into a ball
Press down into a rectangular shape. Fold like ur folding a business envelope. Press down again - u will hv rectangular shape in a vertical position now.
Fold like business envelope again... the less u work it, the flakier it will be.
Press down and use a cutter to cut into individual shape or press down into a circle and cut into 8 large or 16 small triangles.
Place scones on baking tray covered with parchment paper. Brush with cream and sprinkle with sugar.
Bake at 220C for 12-15mins.