The recipe calls for caster sugar, a British term for very fine white sugar. Because this sugar is so fine, it melts quickly. If you can’t find this fine sugar, you can make your own by simply grinding white sugar in a food processor. Here’s a link that describes the process: http://candy.about.com/od/ingredientguides/ht/How-To-Make-Superfine-Sugar.htm
Recipe courtesy Bev Eagy, The ANZAC Tea Parlour, The Dalles, Oregon. www.anzactea.com
Yield: 1 dozen
2 cups all-purpose flour (we use pastry flour)
¼ cup castor sugar (we use baker’s sugar)
1 Tablespoon baking powder
¼ teaspoon salt
1/3 cup cold butter, cut into pieces
1 cup whipping cream (we use heavy (40%) cream)
1 teaspoon lemon or orange zest
2 Tablespoons cream or 1 egg white (beaten) in small bowl
Optional: ½ cup dried fruit such as blueberries, cranberries or ½ cup or whatever you fancy—sometimes we use dark or white chocolate.
Preheat oven to 375 ºF.
Sift together flour, sugar, baking powder and salt.
Use a pastry blender and add the cold butter until the consistency is coarse and crumbly.
Add 1 cup whipping cream, stirring just until moistened. (I add a bit more cream; it depends on your flour). Now add the half-cup of fruit (optional) and the zest.
Turn onto a lightly floured surface, and knead 4 or 5 times (don’t overwork the dough).
Roll out ¾ inches thick and cut with round biscuit cutter.
Place each scone about 2 inches apart on a nonstick baking sheet. Brush the tops of the scones with the remaining 2 Tablespoons of whipping cream or with egg whites for a shiny look. Sprinkle with raw sugar.
Bake at 375º for 15 minutes or until golden brown. Serve warm with Devonshire cream and jam…or with lemon curd.
Check out our recipe for one of Bev’s other signature recipes, chewy oatmeal cookies called ANZAC Biscuits.