|Cream Tea Scones|
A scone is like a sweetened biscuit, traditionally served at tea. A cream tea is a tea time where there is cream to be put on the scone, usually clotted cream or Devonshire cream.
You can find Double Devon cream in a fancy grocery store by the fancy cheeses or in the refrigerated section. It tastes like a combination of cream cheese and butter.
Cream tea scones are just plain scones that are meant to be topped with jam and cream.
I was looking for a recipe to use as a good base for flavored scones, so I tested 2 different recipes. One had egg and not much baking powder, the other had more baking powder and no egg.
I choose the egg-free version because I liked how high and fat it got, though my British grandmother informed me that the other was more traditional. Oh well, I like what I like!
Cream Tea Scones
2 ½ cups all- purpose flour
1 Tablespoon baking powder
½ teaspoon salt
8 Tablespoons unsalted butter, chilled, cut into small pieces
1/3 cup sugar, divided
2/3 cup milk
1. Heat oven to 425°. Combine flour, baking powder and salt in a food processor. Add butter and pulse until mixture looks like fine crumbs (or you could mix with a fork in a bowl until fine crumbs form).
2. Reserve 1 Tablespoon of the sugar. Place flour mixture in a bowl and stir in remaining sugar. Add milk and stir until dough forms (you can add more milk 1 Tablespoon at a time if the dough will not come together).
3. Place dough on a well-floured surface. Pat or roll into a 6” circle or square. Cut into 8 wedges.
4. Place wedges on an ungreased baking sheet 2 inches apart. Sprinkle with reserved Tablespoon of sugar.
5. Bake 10-12 minutes or until golden. Allow to cool before serving.
Makes 8 scones
|Combine flour, baking powder, and salt|
|Add chilled butter|
|Pulse until resembles very fine crumbs|
|Place in bowl; add sugar|
|Put dough on well-floured surface|
|Roll or pat to 6 inch circle or square|
|Cut into 8 wedges|
|Place on ungreased baking sheet, sprinkle with sugar|
Adapted from Food.com
Cream Tea Scones