Scones are a favorite family Christmas tradition of mine. Actually, my Mom’s baked goods in general are a favorite family Christmas tradition of mine. Sugar cookies, butter tarts, Nanaimo bars, peanut butter balls… Yep, life is pretty good at my parents’ house over the holidays. Exercise? What exercise?
But the scones, the scones! These hold a very special, dear place in my sugar and butter coated heart. For the past week, I’ve woken every morning to the smell of these flaky, tender sour cream and currant scones warming in the oven only to be smothered in clotted cream and jam.
Unsure about what Clotted Cream is? It’s a very thick, rich cream popular in England, most commonly in the South-West region, and it has a slightly sweet taste making it ideal for desserts and this scone recipe. Your local supermarket might carry it- we get ours at Longo’s, or try your favorite specialty food shop. If you can’t find Clotted Cream, Devonshire cream is also a great alternative.
Try baking these scones to serve your family for breakfast or brunch over the holidays, I guarantee they will be a huge success.
English Christmas Scones
1 ¾ c. All-purpose flour
¼ c. white sugar
2 tsp. Baking Powder
¾ tsp. Baking Soda
¼ tsp. salt
1/3 c. butter
¾ c. sour cream
¼ c. black currants
Preheat oven to 375F
In a large mixing bowl combine flour, sugar, baking powder, baking soda, salt and currants. Cut in butter using knives, or a pastry cutter if you have one, until crumbly. Add egg and sour cream and blend until just well mixed. Transfer batter to a cookie sheet and shape into a round pie shape. Slash the top for your slices.
Insert into middle rack and bake for 25-30 minutes until a light golden brown on the bottom. Serve with Clotted cream and your favorite jam or jelly.
Tip: change the flavour by ditching the currants and replace with 1 teaspoon each of grated orange and lemon rind. Serve with clotted cream and your favorite marmalade.