Driftway Lane Scones
“If you’re afraid of butter, use cream.” -Julia Child
When I still fairly new to town I was invited to a meeting at a neighbour’s house.
She entered the room with a plate piled high with freshly baked scones, lightly dusted
with icing sugar. I was so impressed and decided that I wanted to be just like her when I grew up
(I had since changed my mind and want to be Idina Menzal, but am trying to let it go).
I think the recipe below came from my neighbour, but the recipe is well known in town
and has appeared as ‘Shakespeare on the Sound’ Scones and ‘Tokeneke School’ Scones too.
It is so fun to tell people that there is no butter or eggs in the scones, just a rather large amount of heavy cream.
I have been handing out this recipe from memory for years and an American friend quite rightly
commented that it really is a biscuit recipe. This rather appeals to me as I am a brit passing off a biscuit recipe as a scone, whilst a biscuit in the UK is the name we give to a cookie!
The original recipe calls for each disk to be divided into six, which yields 18.
I think eight gives a better size and a very pleasing two dozen.
- 3 cups flour and 4 1/2 teaspoons baking powder or 3 cups self raising and no baking powder
- 1/3 cup sugar
- 2 cups heavy cream (pint)
- 1-11/2 cups dried fruit – I used Raisins but you can use cranberries, apricots etc or, if you are my friend Kathy, chocolate chips!
Combine fruit with cream, stir to break up lumps
Combine all dry ingredients. Add cream/fruit and stir until combined.
Knead a few times on a lightly floured surface. Divide dough into three.
Pat each third into a round, 3/4 to 1″ thick. Cut each round into eights.
Place scones 1″ apart on ungreased baking sheet. Bake at 400 f for 15-20 mins.
Remove and dust with powdered sugar. As with all scones best eaten quickly,
preferably with jam and clotted cream, as they do not keep beyond the day of baking,
although I have discovered they freeze well.