My first experience with scones was as a student in London, surprise surprise. The school secretary, Bev, published a weekly newsletter telling us of upcoming events, points of interest and very British recipes. I choose to ignore the recipes for spotted dick and haggis, but the scones became a fast favorite. Upon returning home to New England I began to experiment with Bev’s scone recipe, adding local ingredients - such as cranberries.
You will need;
½ CUP MILK, 1 TBSP LEMON JUICE,
1 EGG & ½ CUP BUTTER
In a small bowl beat egg, milk and lemon juice. In a larger bowl stir the content of the bag the add slices of butter. Blend together using a pastry cutter or forks. Blend in wet ingredients. Fold in dried cranberries. Do not over mix. Clumps in the batter will add pockets of flavor to the scones. Drop by spoonfuls onto a greased cookie sheet. Cook at 350f in a preheated oven for 20 to 25 minutes, or until the biscuits begin to brown. This mix makes 1 dozen Scones.
INGREDIENTS: Corn, Arrowroot and Rice Flours, baking powder, dried cranberries (sugar, cranberries, citric acid), and kosher salt.
Photo Credit: Justin Hansen