AWESOME ENGLISH TEA SCONES
I serve these wonderful tea scones with homemade strawberry jam and Devonshire clotted cream and they are the highlight of the afternoon tea I serve my guests. Incredibly easy to make and fast to disappear. I hope you'll try them and if you don't have clotted cream available, serve whipped heavy cream with jam of your choice. Enjoy!
Provided by Gingerbee
Categories Scones
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a bowl, sift the flour, baking powder, sugar and salt.
- Add the butter and blend the mixture until it resembles coarse breadcrumbs.
- In a bowl, beat together the egg and milk.
- Add this mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
- On a lightly floured surface, roll the dough into a round 3/4-inch thick.
- With a cookie cutter, stamp out rounds.
- (I use a drinking glass approx. 2" diameter) Transfer rounds to a greased baking sheet.
- Bake for 12- 15 minutes until golden.
- Serve with jam and cream.
ENGLISH CREAM TEA SCONES
I have been making these for years and just decided I wanted to post it as a recipe for others to enjoy. These scones are slightly sweet and make a wonderful breakfast quick bread or are fabulous for a High Tea!
Provided by Recipe Baroness
Categories Scones
Time 35m
Yield 16 scones
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
- Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
- Add in the Whipping cream and stir.
- On a floured surface, gently knead dough 5 or 6 times.
- Cut dough in half.
- Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick. Cut into 8 wedges each but do not separate.
- Sprinkle with sugar and bake for 15 minutes or until golden brown.
- Cut into wedges and serve warm.
Nutrition Facts : Calories 144.6, Fat 8.3, SaturatedFat 5.1, Cholesterol 27.1, Sodium 266.7, Carbohydrate 16.1, Fiber 0.4, Sugar 3.2, Protein 1.9
DELICIOUS TEA SCONES
These are great scones for company, they're really easy and quick to pull together and get eaten in a flash because they are SO good. They are best served hot with jam or marmalade on top. I found this recipe on the web, made a few changes, and have been using it ever since!
Provided by Lieutenant Ducky
Categories Scones
Time 30m
Yield 8 scones
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Cover a cookie sheet with wax/parchment paper, or grease it.
- Combine the sugar, baking powder, salt and flour in a medium sized bowl.
- Work butter in with hands. add the egg and milk together, mixing until just moist and holding together.
- Turn dough onto a lightly floured surface and flatten it into a 1 1/2-inch high circle.
- Cut out 8 wedges, and place on the cookies sheet about an inch apart.
- Bake for 15-18 minutes or until golden brown.
Nutrition Facts : Calories 190.2, Fat 7.2, SaturatedFat 4.2, Cholesterol 43.8, Sodium 293.8, Carbohydrate 26.5, Fiber 0.8, Sugar 1.7, Protein 4.6
CURRANT TEA SCONES
Categories Dairy Fruit Breakfast Brunch Bake Quick & Easy Currant Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F and butter a baking sheet.
- Pour boiling water into a small cup and steep tea bag 2 minutes. Remove and reserve tea bag and stir in currants. Into a bowl sift together flour, 2 tablespoons sugar, baking powder, and salt. Cut butter into 1/2-inch cubes and add to flour mixture, blending with fingertips until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Squeeze liquid from tea bag into cup and discard bag. With a fork stir 6 tablespoons half-and-half into flour mixture until just combined and a sticky dough is formed. Stir in currant mixture.
- Turn dough out onto a lightly floured surface and form into a 5-inch round. Transfer round to baking sheet and with a pastry brush lightly coat with additional half-and-half. Sprinkle dough with remaining 1/2 teaspoon sugar and with a knife score 1/4-inch deep into quarters.
- Bake scones in middle of oven 20 to 25 minutes, or until golden, and transfer to a rack to cool. Break scones along score marks and serve warm or at room temperature.
BRITISH TEA SCONES
Make and share this British Tea Scones recipe from Food.com.
Provided by Chief Teer
Categories Scones
Time 45m
Yield 12-16 Scones, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Combine in mixing bowl the flour, salt, baking powder and sugar. With pastry blender cut in the shortening. Add raisins. Lightly beat the egg and add enough milk to total 2/3 cup liquid. Add liquid to dry ingredients and stir gently with folk until dough holds together. Gather dough into a ball and place on lightly floured board and knead gently, about 12 kneading strokes. On lightly floured board roll dough out 1/4 inch thick and cut into rounds with biscuit cutter. Place scones on a baking sheet about 1 inch apart and bake for 12 to 15 minutes.
- Makes 12 to 16 scones.
- Presentation: Split scones while hot and spread with butter. Best served fresh from oven.
Nutrition Facts : Calories 513.3, Fat 19.7, SaturatedFat 5.2, Cholesterol 49.3, Sodium 548.7, Carbohydrate 76.3, Fiber 2.4, Sugar 23.4, Protein 9.2
CREAM TEA SCONES
Traditional at English Tea time - these are some of the simplest and best scones I have made. The recipe was originally from a 1987 Canadian Living Cookbook.
Provided by K9 Owned
Categories Dessert
Time 35m
Yield 12-16 scones
Number Of Ingredients 10
Steps:
- Mix together flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
- Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary.
- Press into a ball and knead gently on a floured surface about 10 times.
- Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
- Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
- Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
- Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute.
Nutrition Facts : Calories 154.5, Fat 7.2, SaturatedFat 4.2, Cholesterol 46.6, Sodium 278.6, Carbohydrate 18.9, Fiber 0.6, Sugar 2.2, Protein 3.5
TEA SCONES
Categories Bread Dairy Breakfast Brunch Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Sprinkle baking sheet lightly with flour. Combine 2 cups cake flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Beat egg and 7 tablespoons milk in small bowl. Pour egg mixture over dry ingredients, tossing with fork until moist and adding 1 more tablespoon milk if dry. Gather dough into ball. Turn out onto lightly floured surface. Shape dough into 8-inch round about 3/4 inch thick. Transfer round to prepared baking sheet. Using sharp knife, cut round into 8 equal wedges; do not separate wedges.
- Bake scones until tester inserted into center comes out clean and top is golden, about 20 minutes. Recut scones. Serve warm or at room temperature.
TEATIME SCONES
When I was on a cruise in the Bahamas, I discovered scones. From then on, I have loved scones. Also try with 1 to 2 tablespoons of chocolate chips in place of the cinnamon.
Provided by Melanie
Categories Bread Quick Bread Recipes Scone Recipes
Time 22m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Lightly dust a baking sheet with flour.
- Whisk the 2 cups flour, salt, baking soda, and cream of tartar together in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the buttermilk into the flour mixture until moistened.
- Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough to about 1-inch thick. Cut into rounds with a floured 2-inch cutter and arrange rounds on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with cinnamon.
- Bake in the preheated oven until the scones have risen and are golden brown, 7 to 10 minutes.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 25.4 g, Cholesterol 8.4 mg, Fat 3.4 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2 g, Sodium 121.4 mg, Sugar 1.1 g
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