TEA
SCONES
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