Emmas Tea Scones Recipes

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.

Steps:

• 1. Preheat oven to 425°F 2. Sift together flour, sugar, baking powder, salt 3. Chap in the cutter with a pastry cutter (or two knives) until the flour-coated pieces of butter are the size of coarse cornmeal. 4. Add the egg and about 3/4 of the milk. Stir quickly and lightly, only until no flour shows. Add more milk if needed to make a soft dough. 5. Turn the dough out on a floured surface and knead gently about 15 times. Cut the dough in half. Shape each half into a ball, press each down into a round about 1/2" thick and cut into 8 wedges like a pie. 6. Place the wedges on a greased cookie sheet without allowing the sides to touch. Glaze, if desired, with lightly beaten egg. 7. Bake until deep golden brown, about 12 minutes.

Steps:

• 1. Preheat oven to 425*F. 2. Sift together flour, sugar, baking powder, and salt. 3. Chop the butter into the flour mixture until the flour-coated particles of butter are the size of coarse cornmeal. 4. Add the egg and about 3/4 of the milk. Stir quickly and lightly, only until no flour shows. Add more milk if needed to make a soft dough. 5. Turn the dough out on a floured surface and knead gently about 15 times. Cut the dough in half. Shape each half into a ball, press each down into a round about 1/2" thick and cut into 8 wedges like a pie. 6. Place the wedges on a greased cookie sheet without allowing the sides to touch. Glaze, if desired, with lightly beaten egg. Bake until deep golden brown, about 12 min.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg, sour cream, lemon zest and orange zest; stir into crumb mixture just until moistened. Stir in currants. Turn onto a floured surface; knead 10 times., Roll into a 7-in. circle In a small bowl, beat egg yolk and water. Brush over dough. Cut into six wedges. Transfer to a greased baking sheet. Bake at 400° for 15 minutes or until golden brown. Serve warm.