scone recipe : Authentic and Delicious Scone Recipes

Believe it or not, scones were actually invented by the Scottish, even though it's predominantly the British who consume them! In north America, the scone appears to have received rather a bad reputation. I suspect this is because America has only ever tried the kind of scones that come from a packet and taste dry and tasteless. Come Britain and taste a real scone and you'd be convinced otherwise. Or, you could just make own to enjoy the rich tradition of afternoon tea with - so here's two tasty and more importantly authentic English scone recipes.

(To be consumer with a pot of earl gray, and the best jam and cream you can afford!)

Buttermilk Scone:

- 3 1/4 cups flour

- 1 1/2 tablespoons sugar

- 4 tbsp baking powder

- 1/4 tbsp of salt

- 1 1/2 bar cold butter

- 1 3/4 cup of buttermilk (NOT healthy skimmed milk!)

Preparation:

If you don't have buttermilk, you can use normal milk but add a little lemon juice and stick it in the oven for a while at full blast.

Sift the flour, sugar, and baking powder and salt into a mixing bowl. Combine with the butter, using your fingers until a fine breadmeal has been made. DO NOT be tempted to put this in the mixer, you must do it BY HAND. Then add the milk and mix.

You should now have a nice big lump of pastry, so take it out and knead it a little on a lightly floured surface. Roll it out.

Cut the scones with a suitable cutter (maybe 2 inches across?) and place them evenly spaced on a baking tray. Recombine the trimmings to use it all up.

Bake on high until they begin to rise and brown a little, should be around 20 minutes at most. Serve hot. If you need to reheat, wrap them in foil and put them in the oven on high again.

Almond Scones:

Once you've got the basic technique down, move on to this recipe which is a little more adventurous. This recipe also has a unique taste because it uses eggs too.

- 6 eggs

- 6 oz sugar

- 3. 5 oz sugar

- A pinch of salt

- 1 tbsp of baking powder

- 3 oz almond powder

- 4 tbsp of cardamom seeds

- 1.7 oz butter

Preparation:

Mix the eggs and sugar together until they become frothy. You can use electric mixer if you wish. Separately, sift together the flour, salt and baking powder.

Remove the sugar and eggs from the mixer and put in a mixing bowl. Add the flour mix in enveloping motions, along with the almond powder and cardamom. Melt the butter and add last. Mix these all softly.

Line a baking tray with buttered wax paper, and pour in the mixture. Bake for 20 minutes until it turns golden. Remove, cut into serving sizes, arrange them back onto the tray but separated a little, and cook in the oven again for 15 minutes to dry them a little.

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