Redwall Scones


William rates these as “Awesome

1 3/4 c flour
2 t baking powder
1/4 each cinnamon, ginger & nutmeg
1/2 t salt
2 T chilled butter, cubed
2 T sugar
2/3 c milk

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Preheat oven to 450 degrees and place a cookie sheet in it to heat up.

Combine dry ingredients in a bowl.  Add cubed butter and rub it into the flour mixture with your fingers, or in a food processor) until mixture resembles course crumbs.  Stir in sugar, followed by the milk.  Mix to form a soft dough.

Shape it into a thick 7 inch round on a floured work surface.  Cut into eight wedges.  Seperate wedges and place them on the preheated cookie sheet.  Return to oven and back for 12-14 minutes, until browned and well risen.

For the authentic English tea experience, serve  with jam and clotted cream (Devonshire cream) if you can get it; if not, substitute whipped cream.

Adapted from The Redwall Cookbook recipe “Afternoon Tea Scones with Strawberry Jam & Cream” page 39

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3 responses to “Redwall Scones

  1. No problem, thanks for replying! I like proof-reading… 🙂

  2. Is that supposed to be a 1/2 or a 1/3 cup of flour?

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