Sugar Cookie Dough
Jul 14, 2005
These tasty scones pair well with chunky vegetable soups and stews.
In Devon and Cornwall, folks argue over whether the cream or jam goes on first, but these West Country treats are winners however you serve them.
Scones are found in various guises all around Britain. Earlier versions tended to be baked as one large cake and broken into wedges later – Northumberland’s “singing hinny” is one surviving example. Scones, clotted cream and jam are a match made in heaven – or, rather, in an abbey, as this teatime delight is said to have first been offered by the monks of Tavistock Abbey in 1105 to the Earl of Devon and local workers as thanks for restoring their monastery.
Leave these cookies plain or frost them with white Decorator Icing, adding coloured sprinkles, silver shot or dragees.
Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks.
