My Mum and Dad are both from England and I was the first person in our family born in the USA. When I called to tell my parents, I was bringing over Scones with Devonshire Cream, Blueberry Compote, and Roasted Strawberries, my Mum was very excited and put the kettle on for tea. When I arrived, she informed me that my scones were the wrong shape, that they should be round not triangles, a little taller and not quite so brown. Haha! She wasn’t being mean, just constructive criticism which was given and taken with good humor. My Dad ate six with no complaints, so I guess they tasted pretty good.
I guess, how we get scones here in the US are a lot different than a proper British Scone. I need to plan a trip to England for a proper education.
The Savoy Hotel in London is famous for its High Tea and their Scone recipe is legendary. A quick bread, the scone is light, airy and subtly sweetened with dried currants baked inside, with a texture similar to a Buttermilk Biscuit. The scone at high tea is traditionally round, personally, I think triangle shaped scones are more efficient and there is less wasted dough, but what do I know? Haha.
In U.S. English, its pronunciation rhymes with ‘tone’. However, the Scone originated somewhere in the United Kingdom and depending on the region of England, Ireland or Scotland, it could rhyme with either ‘gone’ like ‘skawn’ or ‘tone’ like ‘skown’. My family comes from Northern England in Lancashire, so we pronounce it ‘skawn’.
This is my adaptation of the Savoy Scone:
- 2 ½ Cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- ¼ Teaspoon Baking Soda
- ¼ Cup Sugar
- 1 Teaspoon Salt
- 8 Tablespoons Butter, Soft
- 1 Egg
- 1 Egg Yolk
- ¾ Cup Dried Currants
- 1 Orange, Zest Only
- ¾ Cup Buttermilk
-Preheat the oven to 400F
-Add flour, baking powder, baking soda, sugar and salt in a bowl
-Cut in the butter until the bits are the size of lentils
-Add the dried fruit and orange zest
-Whisk together the eggs and buttermilk then add them to the dry mixture
-Combine the wet and dry ingredients, the dough should be consistent in texture, not too dry or too wet, add more buttermilk if too dry
-Turn the dough out onto a floured surface, roll out to approximately 1-inch thickness
-Cut into triangle shapes or use a round cutter
-Place the scones onto a parchment or silicon mat lined sheet pan
-Beat one egg with a 1 tablespoon of buttermilk for an egg wash
-Brush the tops of the scones with the egg wash
-Bake for approximately 14-16 minutes until browned and not moist on the sides.