Pat's Decadent and Delicious Scones

My friend, Denise, is a tea expert.  She knows EVERYTHING about tea and all the accoutrements that go with it.  Take a look at her charming blog, TEA IN ENGLAND and you will understand what I mean.  Denise is a graduate of the UK Tea Council Tea Masterclass and has been designated as a London Destination Specialist by the Travel Institute.   So when she offered to share her favourite scone recipe with me I jumped at the chance! With Denise's Afternoon Tea expertise, I knew this was going to be a great recipe.  

This is a scone with an interesting past.  Denise got this recipe from her good friend, Pat, who ran a tearoom back in the United States.  Pat learned how to make these scones from her Scottish grandmother.  Now the recipe has made the trans-Atlantic voyage back to Britain.  Thanks to Pat and Denise, I am going to share it with you....

I called these Pat's Decadent and Delicious Scones because of one special ingredient in the recipe,  HEAVY CREAM, the kind you can whip!  So if you are ready to whip up a batch of decadent, deliciousness I'll share the recipe with you.  This is exactly how Pat wrote the recipe when she shared it with Denise:

2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 Tablespoons sugar
4 ounces cold unsalted butter cut into small pieces
1 teaspoon pure vanilla extract
3/4 to 1 cup heavy whipping cream (double cream)

Optional Ingredients:
1/2 to 1 cup dried fruit/nuts

Pat says:

I use a food processor and put the first four ingredients in and pulse a couple of times to mix them together.  Then I add the butter pieces and pulse a few times to work them in.  If I am adding any zest, I put that in before the butter.

I then dump that into a ceramic bowl, that is cold.  If I am adding things like nuts, raisins or other dried fruits I add those next, so they are coated with the flour mixture. I then add the cream to which I have added the vanilla and mixed. 

Pour MOST of the cream into the flour mixture and start mixing it in with a wooden spoon.  This is the tricky part that is hard to explain.  Add more of the cream until the dough comes together.  This is where you will have to switch to your hands.  In pretty much one big blob, put it on a lightly (flour) dusted surface.  I usually work the dough in 2 pieces.  Pat it out with your hands into a 1/2 inch thick round and cut into triangles or 2 inch circles.   If I am cutting circles I do all the dough at once and then work the scraps together and re-cut.  If I am doing triangles I do two rounds.  

Before baking: Place the scones on a baking sheet, about 1/2 inch apart and place in the fridge for at least 15 minutes.  

Preheat the oven to 425F/ 220C.  Bake for 13-15 minutes.  Ovens vary so the time will also vary.  

Optional but suggested: brush tops of scones before baking with an egg wash or cream.

Reading Pat's recipe is like baking with a friend, comfortable and easy to understand.  I must confess, I didn't use a food processor but my trusty pastry making tool.  When forming the scones I left the dough a bit thicker than Pat suggested, more like 3/4 to 1 inch thick.  These were the lightest, fluffiest scones I've ever made!

Thank you Denise and Pat for sharing the recipe for these delicious, decadent and delectable scones.  From now on they are going to be served regularly at our afternoon tea.