Sunday, February 24, 2008

Afternoon Tea

I normally don't post on Sunday, but I just had to tell you about our fun afternoon yesterday! In honor of my friends in the UK, Lynn and Tina I decided that I needed to make scones. :) I baked "coffeehouse scones" and my girls and I got out our pretty teacups and sat around the table to have our teatime. It was such fun and the scones were delicious. They are definitely on my list to make again. I must confess that I drank coffee instead of tea though.


2 cups (280 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
2/3 cup (160 ml) buttermilk
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

Makes 6 scones.


Anonymous said...
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All things bright & beautiful... said...

I am so impressed! We ate bought cake yesterday - can you believe it, lol!!!!! I was at the farm shop and saw lemon curd and butter cream victoria sandwich and an apricot pie and caved in & gave myself a baking break - will try your scone recipe.

Tracy said...

Mmmm... Looks like a wonderful treat.

Mrs. Mordecai said...

I have Blue Willow, too; I love it! Scones are excellent, too. I will post my recipe for lemon-poppyseed scones soon.

Anonymous said...

How lovely that you made scones! They look absolutely delicious! It's a shame we live so far apart!

Love, Tina :)

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Daughter of the King said...

oh do these look good...and so pretty n the blue and white dishes.