History:
The extensive history of British scones dates back centuries to the Celtic lands of Scotland. It was here in the 1500s that bannocks, early bread-like cakes, arose. Bannocks were humble in their ingredients, consisting primarily of oats, barley, or wheat; however, they were highly significant in shaping scones as we know them today. One such shift was the introduction of wheat flour and butter which aided the taste and texture of this dish and contributed to its role in sparing the modern-day scone. However, during the Elizabethan Era, when exploration and expansion flourished, the scone developed most greatly. The British Empire's interactions with the New World introduced new ingredients into British kitchens, including currents and raisins. These additions added sweetness and depth of flavor to traditionally plain and simple scones. Furthermore, the Columbian exchange in the 14th century allowed for greater accessibility to sugar which enhanced the taste of these treats. In the 18th and 19th centuries, the British practice of afternoon tea grew immensely in popularity, and scones were a central component of this rising practice. Served warm and often with the addition of clotted cream and jam, scones became a symbol of refinement and sophistication. The Industrial Revolution also brought significant change to the process of the production of scones due to increased effectiveness and productivity by machines. This allowed bakeries to begin mass-producing scones, making them more accessible to the working class and the entire British population. Many variations of the classic scone, including the addition of cheese, herbs, and chocolate, have emerged and gained popularity in Britain today. The scone remains a beloved delicacy in Britain today, enjoyed as part of afternoon tea and as a standalone treat.
Ingredients
2cups cake flour, more as needed
½teaspoon salt
2teaspoons baking powder
3tablespoons sugar
5tablespoons cold butter, cut into pieces
1egg
½ to ¾cup heavy cream, more for brushing
Directions
Step 1 Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
Step 2 Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
Step 3 Turn the dough onto a lightly floured surface and knead once or twice, then press it into a ¾-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
Step 4 Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.
Comments