Jolly good! These English treats are a warm and wonderful way to start the day

Scones were first made in the early, ovenless kitchens of rural England and Wales. Leavened rounds of barley or oat flour were cut into wedges and baked on a cast iron griddle or pan over an open tire. As England became more sophisticated and kitchen equipment improved, scones were baked in ovens and served as part of traditional afternoon tea. Once English colonists brought this tradition to America, this richer version of biscuits became a part of the American breakfast as the perfect accompaniment to a morning cup of coffee.

Cream Scones

MAKES 8

1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/8 tsp. ground cinnamon
Finely grated zest of 1 lemon
2 Tbs. cold butter, cut into
small pieces
1 cup golden raisins
1/2 cup chopped walnuts, optional
3/4 cup heavy cream
1 tsp. vanilla extract
Milk and sugar, for glaze

1. Preheat oven to 400 [degrees] F. Grease an 8-inch
circle in center of baking sheet.

2. In large bowl, sift together flour,
sugar, baking powder, salt and cinnamon.
Mix in lemon zest. Cut in butter
with pastry blender or two knives until
mixture resembles coarse crumbs. Add
raisins and walnuts, and toss well.

3. In small bowl, mix cream and vanilla.
Make well in center of dry mixture and
add cream. Stir just until dough pulls together.
With floured hands, knead 3 or 4
times in bowl.

4. Pat dough into 7-inch circle on floured
cutting board. Slice dough into 6 or 8
wedges, as you would a pie. Reassemble
slices in center of baking sheet, leaving
1/8 inch between pieces.

5. Brush scones lightly with milk and
sprinkle with sugar. Bake until golden
brown, 16 to 18 minutes. Cool on sheet
1 minute, then loosen scones with spatula
and slide batch onto wire cooling
rack. Let cool completely.

PER SCONE: 275 CAL.; 4G PROT; 11G TOTAL FAT
(7G SAT. FAT); 40G CARB; 39MG CHOL; 352MG
SOD; 2G FIBER

COPYRIGHT 2002 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning