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2 cups all-purpose flour
Heat oven to 425°F and grease a cookie sheet.
Pulse flour, 1/2 cup sugar, baking powder, salt, and butter in a food processor until the texture of fine meal. Transfer to a large bowl and stir in the raisins.
Beat the cream and egg with a fork and add to the flour mixture. Stir with fork until the dry ingredients are evenly moistened.
Drop the dough by heaping tablespoonful into 12 piles about 1-1/2" apart onto the prepared cookie sheet. Then sprinkle the remaining 1 tablespoons sugar.
Bake 12 to 14 minutes, or until golden. Transfer to a wire rack to cool.
Poster's Notes:
2. I was given the recipe in June, 2000 by a fellow passenger on the QE2 with whom I shared a table at tea time every day on the ship. She was an elderly British lady who had made scones almost all her life and said this recipe is the one she decided was best after experimenting extensively. She also said they must be eaten only with Devonshire cream and strawberry preserves.
I now use the Devon cream when I can find it at the Italian grocery (Lorenzos for my fellow North Miamians) or the British markets, which are becoming much easier to locate. Or I place a decorative bowl of sweetened whipped cream and strawberry jam on the tea table for the scones.
Next time I make them I am going to follow the suggestions to wrap the scones in tea towels, then place them in a
Pyrex bowl to keep them warm.
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1/2 cup plus 1 tablespoon sugar, divided
2-1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter cut up (no substitutes)
1/2 cup raisins
1/2 cup cream
1 large egg
1. They are really TNT; I make them every time I have afternoon tea guests because they are so easy and so good. I am asked almost always for the recipe. They are made mostly in the processor and there is no rolling or cutting. Just spoonsful dropped on a cookie sheet.