Tea Room 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.

TEA ROOM SCONES

Steps:

• Cut butter into flour, sugar and baking powder.
• Mix together egg, half n half and vanilla.
• Blend wet ingredients with dry ingredients.
• Place on floured board, knead ten times (no more or will become to tough).
• Pat out and cut with a floured biscuit cutter or glass.
• Place on baking sheet and brush with a mixture of half n half and vanilla over tops.
• Bake at 350 degrees till brown on top and bottom like biscuits 15 - 20 minutes.

ROYAL TEA ROOM SCONES

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt.
• With pastry blender or fingertips, rub in butter until mixture resembles coarse crumbs.
• Stir in raisins (optional).
• Make a well in the centre of the flour mixture.
• In a small bowl, use a fork to beat eggs and milk until blended; pour into well.
• Use fork to mix with quick, light strokes to make a soft, slightly sticky dough.
• Press dough into ball and knead gently on floured surface 10 times.
• Pat dough into 3/4 inch thick circle.
• Cut out, using 1 1/2 inch floured round cutter.
• Place rounds on greased baking sheet.
• Brush tops of scones lightly with glaze, and bake in 425 degree F oven for 15 minutes or until golden.
• Serve with strawberry preserves, clotted cream and tea.

BETTY'S OF YORK TEA ROOM FAT RASCALS - FRUIT BUNS/SCONES

Steps:

• Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.
• Rub the butter into the flour until it resembles breadcrumbs.
• Add the remaining dry ingredients and mix well.
• Add the cream and mix to a stiff paste - a firm dough.
• Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.)
• Arrange them on the greased baking tray and glaze them generously with the beaten egg.
• Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking!
• Bake for 15 to 20 minutes, or until they have risen and are golden brown.
• Allow to cool on a wire cooling rack.
• Store them in an airtight tin for up to 4 days.

OLD FASHIONED ENGLISH LAVENDER TEA SCONES

Steps:

• Pre-heat the oven to 220C/450F, then lightly flour a baking tray.
• Sift the flour with the baking powder & salt. Rub the butter with the flour until the mixture resembles breadcrumbs. Stir in the sugar.
• Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Sprinkle on the lavender flowers and knead into the dough very lightly until it is just smooth. Roll out the dough on a lightly floured board & cut out scone rounds.
• Brush the scones with the beaten egg, and sprinkle a few lavender flowers on top if you wish.
• Bake in oven for 7 - 10 minutes or until well risen and brown. Leave to cool. Serve with butter, lavender honey or lavender-infused cream.

THE EMPRESS SCONES

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.

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.