Teatime Scones Food

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TEATIME SCONES



Teatime Scones image

When I was on a cruise in the Bahamas, I discovered scones. From then on, I have loved scones. Also try with 1 to 2 tablespoons of chocolate chips in place of the cinnamon.

Provided by Melanie

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 22m

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 pinch salt
½ teaspoon baking soda
1 teaspoon cream of tartar
2 tablespoons butter
⅔ cup buttermilk
2 tablespoons milk
1 ½ teaspoons ground cinnamon, or to taste

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.

Nutrition Facts : Calories 149.4 calories, Carbohydrate 25.4 g, Cholesterol 8.4 mg, Fat 3.4 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2 g, Sodium 121.4 mg, Sugar 1.1 g

THE BEST SCONES



The Best Scones image

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 scones

Number Of Ingredients 10

1 1/4 cup heavy cream, plus more for brushing
1 large egg, beaten
2 tablespoons dry low-fat milk powder
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
Demerara or raw sugar, for sprinkling
Softened butter and jam, for serving

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.

TRADITIONAL ENGLISH TEA TIME SCONES WITH JAM AND CREAM



Traditional English Tea Time Scones With Jam and Cream image

Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! These always made an appearance on my Mum and Grandmother's Afternoon Tea Table....it's simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall - there you will be offered a pot of tea with fluffy warm scones, butter, cream and strawberry jam. In Devon, you will be served double Devon cream and in Cornwall, you will be offered clotted cream - that's the main difference.

Provided by French Tart

Categories     Scones

Time 20m

Yield 6-8 Scones, 3-4 serving(s)

Number Of Ingredients 11

8 ounces self-raising flour
salt, to taste
1 teaspoon baking powder
2 tablespoons caster sugar (superfine granulated)
2 ounces butter
1 egg, beaten and mixed with
1/4 pint milk
fresh double cream, to serve (heavy cream)
jam, of your choice
butter, to spread
2 ounces sultanas, raisins (optional) or 2 ounces currants (optional)

Steps:

  • Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
  • Rub in the butter until the mixture resembles fine breadcrumbs.
  • Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
  • Gently knead the dough on a lightly floured work surface until smooth.
  • Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
  • Arrange scones on baking sheets then brush tops with the milk and egg mixture.
  • Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
  • Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.

SCOTTISH CHEDDAR CHEESE AND SPRING ONION TEA-TIME SCONES



Scottish Cheddar Cheese and Spring Onion Tea-Time Scones image

Another one of my Scottish grandmother's recipes! I have several cheese scone recipes posted on Zaar, but this one is one of my favourites. Spring onions are also called green onions or scallions. My mum still makes these regularly and serves them filled with cream cheese (Boursin is great!) and cooked ham, a tea-time scone sandwich! Try to use a mature Scottish cheddar - my favourite comes from the Isle of Mull, but any mature farmhouse cheddar cheese will work. Another idea is to make mini versions of these scones for delightful appetisers, spread them with a filling of your choice - very welcome with a chilled wine or sherry!

Provided by French Tart

Categories     Scones

Time 35m

Yield 8 Cheese and Spring Onion Scones, 8 serving(s)

Number Of Ingredients 7

225 g self-raising flour
good pinch mustard powder or cayenne pepper
100 g butter
200 g cheddar cheese, grated
3 spring onions, trimmed and finely chopped
2 small eggs or 1 large egg, beaten
2 -4 tablespoons buttermilk or 2 -4 tablespoons plain yogurt

Steps:

  • Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
  • Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
  • Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghut, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface.
  • Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
  • Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
  • Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
  • Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer.
  • To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.

Nutrition Facts : Calories 306.5, Fat 19.6, SaturatedFat 12, Cholesterol 88.5, Sodium 619.8, Carbohydrate 21.9, Fiber 0.9, Sugar 0.6, Protein 10.5

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

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.

CREAM TEA SCONES



Cream Tea Scones image

Traditional at English Tea time - these are some of the simplest and best scones I have made. The recipe was originally from a 1987 Canadian Living Cookbook.

Provided by K9 Owned

Categories     Dessert

Time 35m

Yield 12-16 scones

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter
1 egg
1 additional egg yolk
1/2 cup approximately half-and-half cream
1 egg white, lightly beaten (reserved from yolk used above)
granulated sugar

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.

Nutrition Facts : Calories 154.5, Fat 7.2, SaturatedFat 4.2, Cholesterol 46.6, Sodium 278.6, Carbohydrate 18.9, Fiber 0.6, Sugar 2.2, Protein 3.5

EASY FOOD PROCESSOR SCONES



Easy Food Processor Scones image

Provided by dnr

Categories     Desserts

Time 20m

Number Of Ingredients 8

2 cups flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/3 cup cold butter
1 egg
1/2 cup heavy cream
plus more cream and sugar for the top

Steps:

  • Combine the flour, sugar, baking powder, and salt in a food processor.
  • Add in the cold butter cut into smaller pieces and blend until the mixture looks like crumbs.
  • In a bowl beat the egg and stir in the heavy cream. Add to the food processor and pulse until it's completely combined and comes together to form a dough. Be careful not to over mix.
  • Turn dough out onto a lightly floured surface and form into a ball. Cut the ball in half. Form each half into a flat disk about 3/4 inch thick. Cut each disk into 6 wedges. Brush with more heavy cream and sprinkle with some sugar.
  • Bake at 425 F on a cookie sheet for about 10 minutes, or until the tips of the wedges start to turn golden brown.

Nutrition Facts : Calories 186 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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