I love afternoon tea at the Garden View Tea Room at the Grand Floridian. I rarely get to go, but when I do it is a treat. One of the fabulous items that they serve you is the scone with jam and Devonshire cream! Sadly I did not have the cream at home today. These came out pretty good. I wouldn't say that they are exactly like the scones at the Grand.This batch makes a lot of scones! I planned to cut the recipe in half, but how can you cut an egg in half? I guess I could have done it, I just didn't want to waste part of an egg. So instead I have a ton of scones!They were pretty easy to make. I would suggest really flouring the surface that you roll the dough out on and also the cutter. Now I just need to get to the Grand to have the afternoon tea! I hear a cup of English breakfast and a bowl of trifle calling my name!
This recipe can be found here. This recipe will make 24 scones.
- 4 cups of all purpose flour
- 3 tablespoons of baking powder
- 1/2 cup of sugar
- 1 teaspoon of salt
- 2 tablespoons of butter/margarine
- 2 tablespoons of shortening
- 3 eggs, beaten
- 1 1/4 cups of milk
- 1 cup of golden raisins
- Pre-heat the oven to 425 degrees.
- Sift the flour, baking powder, sugar, and salt into a large mixing bowl.
- Rub the butter and shortening into the flour with your fingertips until the mixture looks coarse and crumbly.
- Combine the eggs and milk and stire them into the flour mixture. Only stir until the dough just comes together.
- Fold in the raisins.
- Roll the dough out to 1/2 inch thickness on a floured surface.
- Grease baking sheets.
- Use a 2 inch round cutter to cut out 24 scones. Transfer the scones to a greased baking sheet.
- Bake for 10-15 minutes or until they are light brown.
- Serve right away with Devonshire cream and jam!