Afternoon Tea Scones Food

AFTERNOON TEA SCONES

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.

AFTERNOON TEA SCONES

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.

THE BEST ENGLISH SCONE RECIPE

Steps:

• Preheat oven to 450 degrees In a large bowl combine flour, baking powder, salt and sugar. Add butter and rub in with your fingers until mixture resembles coarse oatmeal. Reserve a small amount of the lightly beaten egg (1 to 2 tbsp) and set aside. Add cream to the remaining eggs and whisk to combine. Add the liquid to the flour mixture slowly, stirring to form a soft dough. When all the liquid has been added, stir rather vigorously until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floored counter and pat into a round about 3/4 inches thick. Cut into rounds with a 3 inch cutter. Gather up the dough and continue to cut rounds until all the dough is used up. Place on a parchment lined baking sheet, brush lightly with reserved egg, sprinkle with sugar and bake for 12-15 minutes until golden.

TEA SCONES

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.