Scones

It is believed the fashionable ritual of taking tea with scones began in England when Anna, the Duchess of Bedford, ordered servants to bring tea and some sweet breads, which included scones. This recipe comes from our Viking ship chefs who bake golden batches for our onboard guests. The result is a warm, biscuit-like structure, an ever-so-slightly crisped exterior and just the right level of sweetness. Be sure to have plenty of clotted cream and fruity jams on hand so everyone can generously spread the joy.

source	Viking River Cruises
categories	breakfast, bread
yield	16 servings
prep time	10 mins
total time	18 mins

INGREDIENTS

3 ¼ C (400 g) flour, plus extra for dusting

¼ C (45 g) granulated sugar

1 ¾ T (20 g) baking powder

½ tsp (2.5 g) salt

1 2/3 C (375 ml) heavy cream

3 T (42 ml) honey

1 Lrg egg yolk, beaten

INSTRUCTIONS

1. Preheat oven to 400°F (210°FC).

2. Spray a baking sheet with nonstick cooking spray and set aside.

3. Place flour, sugar, baking powder and salt in a large bowl, whisking to combine.

4. Place cream and honey in a medium bowl, whisking to combine.

5. Make a well in the center of the dry ingredients; pour cream mixture into well and stir until just combined. Mixture should be a little bit crumbly.

6. Turn out onto a lightly floured work surface and gently roll to 1 in (2.5 cm) thick.

7. Cut into circles with a 2-inch round cookie cutter.

8. Transfer to prepared baking sheet and brush tops with egg yolk.

9. Bake until golden brown, about 18 minutes.