Description
I first had scones in London when I was in college. It was at high tea at a nice hotel, and I was hooked. Of course, my Southern brain said, ”It’s just a sweetened biscuit.”
[gallery ids="1578,1582,1581,1580"]Ingredients
Units
Scale
Scones
- 2 1/2 cups Self Rising Flour, sifted
- 1/2 cup Butter Flavor Crisco
- 1 1/4 cups cold buttermilk
- 1/2 cup powdered sugar
- 1 teaspoon almond emulsion
- 1/2 cup almond slices
- 5 oz package dried cherries
Glaze
- 1 cup powdered sugar
- 1 pinch salt
- 2 Tablespoons milk
- 2 drops (about 1/4 tsp) almond emulsion
Instructions
- Preheat oven to 400 degrees F.
- Cut shortening into flour with pastry cutter until crumbs the size of small peas. Mix in powdered sugar.
- In a separate bowl, mix emulsion into buttermilk.
- Add buttermilk mixture to the dry ingredients and gently stir until it forms a shaggy dough. Do not over mix! Gently fold in cherries and almond slices.
- Line baking sheet with parchment paper. Sprinkle parchment with flour and turn out dough.
- Form into a disc and slice into wedges, gently separating wedges approximately 1 inch apart.
- Bake on 400 for 15-20 minutes or until golden brown. Let cool about 10 minutes and drizzle with glaze.
Notes
For a tea party, you can make smaller versions in a mini muffin tin. Just check in 8-10 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Cuisine: british
Keywords: scones, breakfast food, high tea, tea party foods