Afternoon Tea Scones Food

AFTERNOON TEA SCONES

Afternoon Tea Scones image

This recipe produces a lovely, light scone, typical of those served at afternoon teas all across the UK.

Provided by Christina Conte

Time 33m

Number Of Ingredients 9

Ingredients

2 cups (284 g) all-purpose (plain) flour
2 tsp baking powder
2 Tbsp sugar
a pinch of salt
1/3 cup (70 g) salted butter (cold)
one egg, room temperature
1/2 cup (118 ml) + 1 tbsp buttermilk
(1/4 cup (40 g) raisins or currants, optional)
Cream and jam to serve

Steps:

Heat oven to 400ºF (205ºC)
In a bowl, place the dry ingredients. Mix lightly to combine.
In a measuring jug, put the buttermilk (including the 1 tbsp.) Beat the egg in a small bowl, then pour into the buttermilk. Stir to combine.
Place the butter in the center of the dry ingredients and cut with a knife into about 16 pieces. Next, take another knife, or pastry blender and cut/mix the butter into the flour until resembles coarse crumbs, finishing off the pastry using your hands once the pieces have become quite small.
Make a well in the center of the dry ingredients and pour in the egg and buttermilk, (reserving one tablespoon of liquid in the jug).
Mix gently with a wooden spoon until a dough forms, just about 10 seconds. (If you are adding dried fruit or any additions, add it now.)
Place dough onto a clean, well-floured surface. Form into a ball, then pat out to approximately 3/4″ in thickness. Do not knead the dough or it will make the scones tough. With sharp cutters, cut out scones and place on silicone baking mat or parchment lined baking tray. Gently knead scraps together and repeat until dough is finished, (make a "runt" with the remaining little bit of dough).
Using a pastry brush, brush the tops of the scones with the remaining egg/buttermilk mixture.
Place in middle of preheated oven for about 9 minutes, then turn tray 180º and continue to bake for another 9 minutes or until scones look golden brown on top.
Remove from oven, and place in a towel lined basket, or on a cooling rack if you wish to serve them on a plate. Serve with butter, or real cream and jam.

Nutrition Facts : Calories 313 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 157 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

TEA SCONES

Tea Scones image

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

Ingredients

2 cups cake flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg
7 tablespoons (about) cold milk (do not use low-fat or nonfat)

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.

AFTERNOON TEA SCONES

Afternoon Tea Scones image

"Your guests will love these scones served with butter, jam or jelly," suggests Ruth Ann Stelfox of Raymond, Alberta. "Or try them as an addition to a weeknight meal. Your family's eyes will light up when they see a plate of them on the table."

Provided by Taste of Home

Time 30m

Yield 6 scones.

Number Of Ingredients 13

Ingredients

1-3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter
1 large egg, lightly beaten
3/4 cup sour cream
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 cup dried currants or raisins
1 large egg yolk
2 tablespoons water

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.

Nutrition Facts : Calories 295 calories, Fat 8g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 559mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.

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