Theempressscones Recipes

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
• Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

Steps:

• Crumb flour, butter, sugar, baking powder and salt.
• Add 5 eggs, slowly and separate the 6th egg and add the white into the batter; the yellow half of the 6th egg is used to do the egg wash.
• Add raisins.
• Add cream and mix into a smooth dough.
• Roll out to 1/2-inch thickness.
• Cut into desired size and shape.
• Egg wash scones and bake at 350 degrees for 25-30 minutes.
• Serve with clotted cream and jam.

Steps:

• To make toast points:
• Put oven rack in upper third of oven and preheat to 400 degrees F.
• Remove crusts from 6 slices of bread and lightly butter one side with melted butter. Place bread slices, buttered sides up, in a large shallow baking pan and cook until golden brown around edges, 6-8 minutes. Be sure to check often to make sure toast isn't getting too dark. Transfer to a rack to cool.
• When cool, cut each slice diagonally into 4 triangles. (Note: toast points can be made 1 day ahead and kept in an airtight container.).
• To make sauteed oysters:.
• Drain oysters and pick out any pieces of shell. Whisk the eggs and water in a small bowl. Dredge oysters in flour, dip them into the egg mixture, and then in crumbs. This may be done up to an hour in advance of cooking and kept refrigerated until ready to cook.
• Heat butter in skillet and saute chopped garlic for 2-3 minutes. Add oysters and brown on both sides, about 2 minutes. Remove oysters and keep warm.
• Add lemon juice, worcestershire, tabasco, wine and salt. Heat quickly over high heat. Place oysters on toast points and pour pan juices over oysters. Sprinkle with parsley and serve.