My son came home with an assignment to make "Alfred Cakes" for a school history class. They are very delightful! They taste just like English scones- all warm, fluffy, and filled with fruit. They even have currents which I have never baked with before. (Very much like a cross between dried cranberries and raisins. In fact, you can just use raisins or cranberries because they are cheaper.)
English Tea Scones
2 C. flour
1/2 C. sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 C. currants or raisins, or Craisins (dried cranberries)
1/2 C. dates, cut into small pieces
6 tbsp. butter, cut up
2 eggs
1/4 C. heavy whipping cream
1/4 C. orange juice
Set oven to 425 degrees.
Mix together dry ingredients (flour, sugar, bkg. pwd, salt, nutmeg.)
Cut in the butter until mixtures resemble breadcrumbs.
Add dried fruit and mix together.
In smaller bowl mix eggs, cream, and orange juice together.
Add wet mixture to dry and mix carefully until just incorporated. Do NOT over mix!
Pour contents of mixing bowl out onto lightly floured surface and knead until dry ingredients are mixed into the wet.
Gently roll or pat out the dough until about 1 to 1 1/2" thick. Using a cup or your hands, form dough into circles and place on baking sheet. Bake 8-10 minutes or until tops are lightly golden brown.
Put a small spoonful of glaze on top of each scone and gently spread around the top. Enjoy!
Orange Glaze
1 C. powdered sugar
1/4 C. orange juice
Mix together until all lumps are gone. Mixture should not be too runny. Add more sugar if it needs to be thicker. Pour or spoon over scones.
English Tea Scones
2 C. flour
1/2 C. sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 C. currants or raisins, or Craisins (dried cranberries)
1/2 C. dates, cut into small pieces
6 tbsp. butter, cut up
2 eggs
1/4 C. heavy whipping cream
1/4 C. orange juice
Set oven to 425 degrees.
Mix together dry ingredients (flour, sugar, bkg. pwd, salt, nutmeg.)
Cut in the butter until mixtures resemble breadcrumbs.
Add dried fruit and mix together.
In smaller bowl mix eggs, cream, and orange juice together.
Add wet mixture to dry and mix carefully until just incorporated. Do NOT over mix!
Pour contents of mixing bowl out onto lightly floured surface and knead until dry ingredients are mixed into the wet.
Gently roll or pat out the dough until about 1 to 1 1/2" thick. Using a cup or your hands, form dough into circles and place on baking sheet. Bake 8-10 minutes or until tops are lightly golden brown.
Put a small spoonful of glaze on top of each scone and gently spread around the top. Enjoy!
Orange Glaze
1 C. powdered sugar
1/4 C. orange juice
Mix together until all lumps are gone. Mixture should not be too runny. Add more sugar if it needs to be thicker. Pour or spoon over scones.
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