The Empress Afternoon Tea Scones - The Empress Hotel, Victoria, Canada

By MJH

Ingredients

• 2 1/4 cups flour plus more for dusting
• 1/3 cup butter
• 1/2 cup sugar
• 2 tablespoons baking powder
• 3 eggs
• Pinch of salt
• 3/4 cup raisins
• 3/4 cup whipping or heavy cream

Details

Servings 8
Cooking time 20mins
Adapted from dessert-room.blogspot.com

Preparation

Step 1

Preheat oven to 400 deg F
Put flour in a large mixing bowl and crumb the butter into the flour with your fingers until it resembles small peas.
Add sugar, baking powder, 2 slightly beaten eggs, and salt and mix together with a fork until just combined.
Add raisins.
Pour the cream in and knead in to the dough.
Using a rolling pin, roll dough out on floured surface until 1 inch thick. Using a large circular cookie cutter dusted with flour, cut out the scones and place on ungreased baking sheet. (Note: you could use parchment paper but do not use a silpat - it makes the biscuits flat).
Leave the scones to rest for 5-10 min.
Beat one egg and brush just the top of the scones.
Bake for 15-20 minutes, until just golden brown.