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British
High Tea (around four in the afternoon) is the time for a cup of
hot tea and scones which are traditionally served with butter,
strawberry jam and Devon Clotted Cream. To make Scottish scones
add a 1/4 cup currants. Follow directions, then instead of
cutting into individual scones, set dough on baking sheet. Form
a 1/2-inch thick round, slash top to form "spokes" of
a wheel or some say this represents a Celtic Cross. Brush with
milk and bake for 12 to 15 minutes.
Scones
2 cups all-purpose flour
1
tablespoon baking powder
1/4
cup granulated sugar
1/4
teaspoon salt
1/3
cup cold butter
1/3
cup low-fat buttermilk
1/4
cup fat-free milk
1
large egg
Milk
for glazing
Toppings
Butter
Raspberry
Jam
Whipped
Cream or Clotted Cream
Violet
flowers
1.
Preheat the oven to 450
. In a large bowl, use a fork to
stir the
flour,
baking powder, sugar and salt just until blended.
2. Cut the butter
into thin slices with a serrated knife, then cut
the
butter into the flour with two dinner knives or a mixer
on
low speed until the mixture is crumbly.
3. In a medium
bowl, whisk the buttermilk, milk and egg. Add
to
the flour mixture to form a soft dough, stirring to the right
with
a fork. Keep stirring until all the
flour is incorporated.
4. Pat the dough
out gently on floured breadboard to form a
1/2-inch-thick
round. Contrary to popular belief, this dough
should
never be kneaded as this will produce tough scones.
5. Cut with a sharp
biscuit cutter. Set each scone on the
baking
sheet and then brush the tops with the milk by using a
pastry
brush.
6. Bake in the
preheated oven for 10-12 minutes.
7. Cut the scones
in half horizontally and set on plates with the
cut
sides facing up. Top with butter, jam and cream. Violet
flowers
look pretty when placed on the top of the whip cream.
Variation:
If you prefer, you can cooked scones on a griddle.
Turn
only once during the cooking process and regulate the
heat
so they cook completely and don't brown too much.
Makes
6-8 scones
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