After eating the delicious scones at afternoon tea almost every day on our last cruise with Princess Cruises, I knew that I needed to create a copycat recipe for those irresistibly warm and buttery high tea scones. I'm happy to say that this recipe that I came up with resembles those cruise ship favourites quite nicely!
Author: Naomi Andres
½cuplight brown sugar, packed
½cupcold salted butter, cubed
½cupdried currants (or raisins)
melted butter to brush before baking
granulated sugar to sprinkle on top
Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
Whisk together the flour, baking powder, salt, and brown sugar. Add the cold butter and use a pastry cutter to cut the butter into the flour mixture until the pieces are about the size of peas. Stir in the currants.
Whisk the whipping cream, egg, and vanilla in a separate bowl. Add to the flour/butter mixture and stir until mostly combined. Turn the dough out onto a clean counter and knead a few times until a loose ball of dough is formed. Be careful not to over-knead.
Roll the dough out to about ½-inch thickness. Cut the scones using a 2-inch cookie cutter or a glass about the same size. Place the scones on the prepared baking sheet, leaving space between each scone to rise.
Brush each scone with melted butter and sprinkle with granulated sugar before baking for 14-16 minutes or until bottoms are golden brown. Serve warm with jam and lightly sweetened whipped cream or clotted cream. Enjoy!
Tea Scones https://www.kneadsomesweets.com/tea-scones/ February 7, 2019