My friend Mickey, who was the first protocol teacher we had at Logos, had me over for coffee (many years ago now) and served up these delicious scones. Rachel, who is 34 weeks along today with her twins, is serving these tomorrow at a baby shower she is hosting in her home. (This is probably the last social event she will host for at least a few weeks….but it’s hard to keep a party-girl from throwing a party even with a house full of little ones.)
But before I give you the recipe, I need to reflect briefly on the difference between the American and the British scone. The scones I’ve had in America are quite tasty, but when we were visiting the Merkles in Oxford last January and again in March, I “experienced” the scone as something entirely new.
We had been hiking hither and yon through the streets of Oxford with the children (who were skipping merrily along the narrow sidewalks), through colleges, museums, and the market until we were quite chilly and exhausted. After touring the Ashmoleum Museum (which is really something), we spotted a sign for a tea shop and headed down the stairs for a little refreshment before continuing our journey. So, of course, we ordered scones and tea. Those little scones were hard as could be, so I was skeptical at first. But when you slather on something called clotted cream and eat them with a cup of steaming tea, something magical happens. It was unlike anything I had ever had before, and I suppose it can only happen in Great Britain, because try as I might here in America, tea and scones never satisfies the same way. But on British soil, it is the ultimate comfort food for the weary traveler.
Maybe it’s the chill, the walking, or just something in the air. But tea and scones positively minister to the soul there. Still, this recipe is pretty good, and served here on our native soil, it’s delish.
So here’s the recipe. Straight from Mickey’s kitchen to mine to yours. The American Scone. Don’t let it fool you just because you serve it up with marmalade. And if you have a copy of Hot Providence, the recipe is on page 44.
1 cup flour
2 T. brown sugar
2 t. poppy seeds
1 t. baking powder
1/4 t. soda
1/4 t. salt
3 T. butter, cut in
1/3 c. sour cream
1 egg yolk (save the white)
Stir together the ingredients until moistened. Knead a little. Pat into a circle and cut into six wedges, but do not separate. Bake on an ungreased cookie sheet at 425 degrees for 12-15 minutes. Remove from the oven and brush with beaten egg white. Sprinkle with sugar.
Serve with the Marmalade Cream that you’ve prepared four hours ahead.
1/2 cup whipped cream
1/2 cup sour cream
2 T. marmalade
1 T. orange juice
Mix together the sour cream and the whipped cream and refrigerate for at least four hours. Just before serving, fold in the marmalade and orange juice. It’s just delicious.