AFTERNOON TEA SCONES
"Your guests will love these scones served with butter, jam or jelly," suggests Ruth Ann Stelfox of Raymond, Alberta. "Or try them as an addition to a weeknight meal. Your family's eyes will light up when they see a plate of them on the table."
Provided by Taste of Home
Time 30m
Yield 6 scones.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg, sour cream, lemon zest and orange zest; stir into crumb mixture just until moistened. Stir in currants. Turn onto a floured surface; knead 10 times., Roll into a 7-in. circle In a small bowl, beat egg yolk and water. Brush over dough. Cut into six wedges. Transfer to a greased baking sheet. Bake at 400° for 15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 295 calories, Fat 8g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 559mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.
TEA SCONES
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
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.
ENGLISH CREAM TEA SCONES
I have been making these for years and just decided I wanted to post it as a recipe for others to enjoy. These scones are slightly sweet and make a wonderful breakfast quick bread or are fabulous for a High Tea!
Provided by Recipe Baroness
Categories Scones
Time 35m
Yield 16 scones
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
- Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
- Add in the Whipping cream and stir.
- On a floured surface, gently knead dough 5 or 6 times.
- Cut dough in half.
- Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick. Cut into 8 wedges each but do not separate.
- Sprinkle with sugar and bake for 15 minutes or until golden brown.
- Cut into wedges and serve warm.
Nutrition Facts : Calories 144.6, Fat 8.3, SaturatedFat 5.1, Cholesterol 27.1, Sodium 266.7, Carbohydrate 16.1, Fiber 0.4, Sugar 3.2, Protein 1.9
CREAM TEA SCONES
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
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
AWESOME ENGLISH TEA SCONES
I serve these wonderful tea scones with homemade strawberry jam and Devonshire clotted cream and they are the highlight of the afternoon tea I serve my guests. Incredibly easy to make and fast to disappear. I hope you'll try them and if you don't have clotted cream available, serve whipped heavy cream with jam of your choice. Enjoy!
Provided by Gingerbee
Categories Scones
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a bowl, sift the flour, baking powder, sugar and salt.
- Add the butter and blend the mixture until it resembles coarse breadcrumbs.
- In a bowl, beat together the egg and milk.
- Add this mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
- On a lightly floured surface, roll the dough into a round 3/4-inch thick.
- With a cookie cutter, stamp out rounds.
- (I use a drinking glass approx. 2" diameter) Transfer rounds to a greased baking sheet.
- Bake for 12- 15 minutes until golden.
- Serve with jam and cream.
BRITISH TEA SCONES
Make and share this British Tea Scones recipe from Food.com.
Provided by Chief Teer
Categories Scones
Time 45m
Yield 12-16 Scones, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Combine in mixing bowl the flour, salt, baking powder and sugar. With pastry blender cut in the shortening. Add raisins. Lightly beat the egg and add enough milk to total 2/3 cup liquid. Add liquid to dry ingredients and stir gently with folk until dough holds together. Gather dough into a ball and place on lightly floured board and knead gently, about 12 kneading strokes. On lightly floured board roll dough out 1/4 inch thick and cut into rounds with biscuit cutter. Place scones on a baking sheet about 1 inch apart and bake for 12 to 15 minutes.
- Makes 12 to 16 scones.
- Presentation: Split scones while hot and spread with butter. Best served fresh from oven.
Nutrition Facts : Calories 513.3, Fat 19.7, SaturatedFat 5.2, Cholesterol 49.3, Sodium 548.7, Carbohydrate 76.3, Fiber 2.4, Sugar 23.4, Protein 9.2
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CREAM TEA SCONES RECIPE | KING ARTHUR BAKING
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- Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking)., Whisk together the flour, baking powder, salt, and sugar., Combine the vanilla with 1 1/3 cups cream.
- Add enough cream to make a cohesive dough, using up to 3 additional tablespoons if necessary.
- There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either., Lightly flour a clean work surface.
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- Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Beat the egg in a measuring jug. Make up to 100ml/3½fl oz with the milk, then set aside a tablespoon for glazing the scones later.
- Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough.
- Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm/¾in thick. Use a 4cm/1½in fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
- Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
- Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
- To serve, cut each scone in half and top with strawberry jam and clotted or whipped cream.
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