English Tea Scones

  • 2-1/2 C flour
  • 2 Tbs. sugar
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 C butter, cut into pieces
  • 2 beaten eggs
  • 3/4 C whipping cream
  • 1/2 C dried currants or snipped raisins
  • Milk
  • Sugar


In a medium mixing bowl combine flour, the 2 tablespoons sugar, the baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.

In a medium mixing bowl combine eggs, whipping cream and currants or raisins. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut into 16 squares.

Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with additional sugar. Bake in a 400 degree oven for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.

Date Added:January 01, 2002
Source:Better Homes and Gardens
Meals:Breakfast, Brunch
Course:Main Course



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