Helpful video on making scones

Currant Scones

When we ran a tea party catering business we consistently received compliments on our scones.  Here is a link to a video showing the basic steps and ingredients we used for our scones.

The keys to making a proper scone are – using cold butter, heavy (whipping) cream, and not overworking the dough.  Miss Phyllis does a good job of demonstrating the proper steps.  I hope you can find the time to make some scones and share with us pictures of your result!

Cheers – Margo and Jenny

P.S.  Here’s the recipe for the scones in the video

Golden Raisin Scones
Yields 14
From the March/April 2015 issue of TeaTime magazine
Prep Time   20 min   Cook Time   20 min
  1. 2 cups all-purpose flour
  2. ⅓ cup sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. ½ teaspoon ground mace*
  6. 4 tablespoons cold salted butter, cut into pieces
  7. ½ cup golden raisins
  8. ¾ cup plus 1 tablespoon cold heavy whipping cream
  9. ½ teaspoon vanilla extract
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, salt, and mace, whisking to blend.
  4. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add raisins, stirring to combine. Set aside.
  5. In a liquid-measuring cup, combine ¾ cup cream and vanilla extract, stirring to blend. Add cream to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  6. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 14 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush scones with remaining 1 tablespoon cream.
  7. Bake until scone edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  8. Serve warm.
  1. *Mace is the dried outer coating of the nutmeg. If mace is not available, nutmeg may be substituted.

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