In the realm of baked delights, few pastries embody the essence of comfort and tradition quite like classic scones. These delectable treats, originating from Scotland, have captivated taste buds for centuries with their distinctive crumbly texture, subtle sweetness, and a hint of savory richness. Whether it's for a leisurely afternoon tea party, a cozy family breakfast, or a special occasion, the timeless charm of scones continues to endure, inviting bakers and enthusiasts alike to embark on a culinary journey that promises both nostalgia and delightful indulgence.
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TRADITIONAL SCONES
Steps:
- In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened. , Turn dough onto a lightly floured surface; gently knead 10 times. Divide dough in half; pat each portion into a 5-in. circle. Cut each circle into six wedges. , Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Serve warm, with jam if desired.
Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
TRADITIONAL ENGLISH TEA TIME SCONES WITH JAM AND CREAM
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
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.
Tips for the Perfect Scones
- Use cold butter: This will help the scones to be light and flaky.
- Don't overwork the dough: Overworking the dough will make the scones tough.
- Chill the dough before baking: This will help the scones to keep their shape.
- Bake the scones in a hot oven: This will help the scones to rise quickly and evenly.
- Don't overbake the scones: Overbaking the scones will make them dry.
- Serve the scones warm: Scones are best served warm, with butter, jam, or cream.
Conclusion
Scones are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or afternoon tea. With a variety of flavors and toppings to choose from, there's a scone for everyone. So next time you're looking for a special treat, give scones a try!
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