One of my favorite treats is scones with Devonshire cream and hot cup of strong black tea. This is one of my favorite recipes.

Basic Scones

Equipment:

• Food Processor or Large Bowl
• Baking sheet and Parchment Paper
• Rolling Pin
• Biscuit or Cookie Cutter

Ingredients

• 275g/ 10 oz/ 2 ½ cups Plain (All Purpose) Flour
• 25ml/ 1 ½ tsp. Baking Powder
• 60g/ 2.25 oz/ generous ¼ cup Sugar
• 5ml/ ½ tsp Salt
• 100g/ 3.5 oz/ 7 tbsp unsalted Butter, diced
• 35g/ 1.3 oz/ 3 tbsp Shortening
• 120ml/ 4 fl oz/ ½ cup Buttermilk (or ½ cup milk minus ½ tbsp then add ½ tbsp lemon juice)
• Milk, to glaze

Orange and Cranberry or Lemon and Blueberry

• Grated peel of 1 large orange or 2 large lemons
  • I used 2 tbsp of Penzey’s Spices dried orange and lemon peel
• 50g/ 2 oz/ scant ½ cup dried cranberries or blueberries

Directions:

1. Preheat oven to 220° C/ 425° F/ Gas 7. Line baking sheet with parchment paper.
2. Combine dry ingredients in a large bowl (or food processor). Add the butter and shortening. If using a bowl, rub flour and fats until mixture resembles crumbs. In processor, pulse until combined.
3. Gradually add the milk and mix (or pulse) until soft dough is formed. Do Not Over Mix! Add the dried fruit and grated rind by hand. Roll out dough on lightly floured surface to about a 2 cm/ ¾ inch thickness. Cut out shapes or rounds with biscuit or cookie cutter. Place on Baking Sheet and brush the tops with milk.
4. Bake until golden brown, about 12-15 minutes. Serve hot or warm with butter, or whipped or clotted cream and jam.

Bon Apetit!