Buckingham Palace Scones Recipes
BUCKINGHAM PALACE SCONES
!!!!!!!!!!!!!!!!!HAPPY BIRTHDAY BARBARA!!!!!!!!!!!!!!!!!!!!! "What better for this Buckingham Palace than a scone recipe from the lovely Kew Royal Botanical Gardens ... Maids in Waiting... Reportedly from the restaurant across from the Kew The Maids in Waiting (I think that is the name) in KEW right across the street from the Royal Botanical Gardens ..they also make these wonderful little cakes called Maids in Waiting!! otherwise, the Orangerie in Kensington." The above was from my friend Katharine who came over to the house with more friends, to make me a post party brunch. What a kind and thoughtful present! We all had a wonderful time. I relaxed with one of my friends in the parlor, while the others cooked. This is why they called the scones, "Buckingham Palace Scones".
Provided by Sweetiebarbara
Categories Scones
Time 30m
Yield 24 scones, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Sift together flour, sugar, baking powder and salt.
- Chop in the butter until the particles of butter are the size of coarse cornmeal.
- Add the egg and milk. Stir quickly and lightly, only until no flour shows.
- Add more milk if needed to make dough soft.
- Turn the dough out on a floured surface and knead gently about 15 times.
- Cut the dough in half. Shape each half into a ball, press each down into a round and cut into 8 wedges like a pie.
- Place the wedges on a greased (I use parchment) cookie sheet without allowing the sides to touch.
- Bake until golden brown about 12 minutes.
Nutrition Facts : Calories 145.6, Fat 6.3, SaturatedFat 3.7, Cholesterol 33.3, Sodium 237.7, Carbohydrate 19, Fiber 0.6, Sugar 2.2, Protein 3.2
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- If using, soak the raisins in hot water for 30 minutes. Drain before adding to the recipe.PRO TIP: Why soak the raisins? Two reasons. One, it softens them, which tastes better in the finished recipe than a hard, tough little raisin. Secondly, it helps keep the scone dough moist. Raisins naturally want to rehydrate. By letting them soften I water, the hard raisins pull moisture from water, not the scone dough.
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