Tea Scones-Updated
This is an updated version of my mother's Tea Scones recipe: https://motheralwaystoldme.blogspot.com/2020/03/lets-talk-tea-recipe-tea-scones-with.html. The main change is the use of cake flour. It makes for a more tender and lighter texture.
2 cups cake flour*
2 tablespoons sugar
1 tablespoon baking powder2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter, cold
1 egg, slightly beaten 1/2 cup or more milk, whey from making clotted cream, OR heavy cream
1 tablespoon heavy cream for brushing on top
1. Line a baking sheet with a silicone baking mat or parchment; set aside.
2. Whisk together flour, sugar, baking powder, and salt. Cut butter into about 1/2 inch pieces, then add to flour mixture. Using a pastry blender or 2 knives, cut butter into flour mixture until resembles coarse crumbs. Add egg and milk. Stir with a fork until mixture is just combined. If the dough is too dry, add little more milk, whey, or cream. The dough should beslightly sticky. Be careful not to over mix. Turn dough out on a lightly floured surface and knead gently 5-10 times to make sure ingredients are well combined.
3. Pat or roll dough to 3/4 inch thick. Cut the dough using a round 2-inch biscuit cutter. Place on baking sheet and brush lightly with heavy cream. Chill baking sheet with scones for 30 minutes. While dough is chilling, preheat oven to 425Fº. Bake for 10-15 minutes, or until golden brown.
Makes 10-11 small scones.
1. Line a baking sheet with a silicone baking mat or parchment; set aside.
2. Whisk together flour, sugar, baking powder, and salt. Cut butter into about 1/2 inch pieces, then add to flour mixture. Using a pastry blender or 2 knives, cut butter into flour mixture until resembles coarse crumbs. Add egg and milk. Stir with a fork until mixture is just combined. If the dough is too dry, add little more milk, whey, or cream. The dough should beslightly sticky. Be careful not to over mix. Turn dough out on a lightly floured surface and knead gently 5-10 times to make sure ingredients are well combined.
3. Pat or roll dough to 3/4 inch thick. Cut the dough using a round 2-inch biscuit cutter. Place on baking sheet and brush lightly with heavy cream. Chill baking sheet with scones for 30 minutes. While dough is chilling, preheat oven to 425Fº. Bake for 10-15 minutes, or until golden brown.
Makes 10-11 small scones.
*Not an ad, but I like King Arthur Cake Flour. I think it has a better texture than others.
Enjoy!
