Recipe(tried): British Cream Scone

dear BB:

don't know if you still frequent this site as i haven't seen you for a long time. i meant to tell you that your blureberry muffins are so popular with everyone here. (Though i have to get fresh blueberries from KL, teh capital city of malaysia and it costs about $3.15+ USD per 150g. EXPENSIVE! but really worth it!)

OK, i also made YOUR Devenshire tea a couple of times now that i can almost resite the recipe as so far that's the one i like the most. I met a Birtish lady whose husband is teaching in the university here the last time i went to KL. she gave me a plain scone recipe that she has been using for about 20 years. boy, was i excited! i finally came around to make them this moring, along with the clotted cream you taught me. (She doesn't want to part the secret clotted cream recipe that her late mother gave her...) they are just the right kind that i used to get in Melbourne! I didn't throw your recipe out. Don't you worry as it's still a keeper! But i would like to share this new found love of mine with you. Maybe you can also make it for your friend at her tea party next time!

Here is the recipe. it's so easy!

British Cream Scone

8 oz plain flour
1 T. baking powder
1 oz. caster sugar
2 oz. butter, cubed
1 egg
125 ml cream

Preat oven to 230C for 20 minutes.
Place a lightly greased cookie sheet on the upper part of the oven.

In a large bowl, mix the flour, baking powder, sugar well.
Cut the butter in with your finger tip until the flour resembles the bread crumbs.
make a well in the center, add in the egg and cream.
Stir to form a sticy dough.
with heavy floured hands and lightly dusted work surface, lightly roll the dough a few times.
Pat into a thick disk and cut into 5 cm rounds with a cookie cutter. regather the leftover dough to cut more out. make sure you don't over work the dough or the scones will be tough.
take the cookie sheets out and place all the scones on the sheet at once. dust with extra flour on the top.
bake for about 10-12 minutes on the upper 1/3 of the oven.
The scones should be lightly browned only as they will continue to cook after taken out from the oven.

Make sure you eat them as fresh as possible!
Cream, jam and a nice cuppa are a must!!!