Rich Tea Scones Food

THE BEST SCONES

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.

RICH CREAM SCONES

Steps:

• Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
• Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
• Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

ENGLISH CREAM TEA SCONES

Steps:

• Heat oven to 400 degrees.
• In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
• Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
• Add in the Whipping cream and stir.
• On a floured surface, gently knead dough 5 or 6 times.
• Cut dough in half.
• Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick. Cut into 8 wedges each but do not separate.
• Sprinkle with sugar and bake for 15 minutes or until golden brown.
• Cut into wedges and serve warm.

RICH TEA SCONES

Steps:

• Sift dry ingredients together.
• Using your fingers, rub soft butter into flour mixture until fine crumb stage is reached.
• Break eggs into 250 ml measuring cup and top with milk to make 250 ml.
• Mix together.
• Work egg mixture into dry ingredients to form a soft but not sticky dough.
• If dough is too dry add a tsp of water at a time til the right consistency is produced.
• Lightly pat dough into a square and cut into 16 equal parts.
• Place on greased baking sheet and bake at 230C for 12- 15 minutes.

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.

CREAM TEA SCONES

Steps:

• Mix together flour, sugar, baking powder and salt.
• Cut in butter until mixture resembles coarse crumbs.
• In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
• Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary.
• Press into a ball and knead gently on a floured surface about 10 times.
• Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
• Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
• Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
• Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute.

AWESOME ENGLISH TEA SCONES

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, sift the flour, baking powder, sugar and salt.
• Add the butter and blend the mixture until it resembles coarse breadcrumbs.
• In a bowl, beat together the egg and milk.
• Add this mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
• On a lightly floured surface, roll the dough into a round 3/4-inch thick.
• With a cookie cutter, stamp out rounds.
• (I use a drinking glass approx. 2" diameter) Transfer rounds to a greased baking sheet.
• Bake for 12- 15 minutes until golden.
• Serve with jam and cream.

TEATIME SCONES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly dust a baking sheet with flour.
• Whisk the 2 cups flour, salt, baking soda, and cream of tartar together in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the buttermilk into the flour mixture until moistened.
• Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough to about 1-inch thick. Cut into rounds with a floured 2-inch cutter and arrange rounds on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with cinnamon.
• Bake in the preheated oven until the scones have risen and are golden brown, 7 to 10 minutes.

DELICIOUS TEA SCONES

Steps:

• Preheat oven to 425°F.
• Cover a cookie sheet with wax/parchment paper, or grease it.
• Combine the sugar, baking powder, salt and flour in a medium sized bowl.
• Work butter in with hands. add the egg and milk together, mixing until just moist and holding together.
• Turn dough onto a lightly floured surface and flatten it into a 1 1/2-inch high circle.
• Cut out 8 wedges, and place on the cookies sheet about an inch apart.
• Bake for 15-18 minutes or until golden brown.