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Tea Scones
- Photo by Ellen Easton ©2007 -
All Rights Reserved
Mints & Sugars - By Reva Paul ©2007
-
All Rights Reserved
Check out more of Ellen Easton's
Tea Travels™
articles and recipes.
Check out Linda's
History of English High Tea,
English High Tea Menu, and
Afternoon Tea & High Tea Recipes.
More of Linda's delicious
Scone Recipes
and
Bread Recipes.
Ellen's Plain Scones
Recipe Type:
Scones,
Quick Bread,
Afternoon Tea and High Tea
Yields: 24 scones
Prep time: 25 min
Cook time: 20 min
Ingredients:
3 cups all-purpose
flour
2 tablespoons granulated
sugar
2 tablespoons
baking powder
1/2 teaspoon salt
1/2 pound (1 cup) unsalted cold butter, diced
1 1/2 cups half and half
cream
1 tablespoon pure vanilla extract
Alternative Ingredients (see below)
Scone Wash (see below)
Cinnamon Sugar (see below)
Preparation:
Preheat oven to 350 degrees
F.
In a large
bowl, combine flour, sugar, baking powder, and salt
together.
With a pastry blender or two
knives, cut the cold butter into flour mixture until particles are
the size of small peas.
Fold in your
Alternative Ingredients of choice to the flour mixture.
Add half and half cream and vanilla
extract to the mixture
and blend until dough forms. DO NOT over mix the dough.
With floured
hands, pat dough to a 1-inch thickness onto a floured board. With
a floured cutter of your desired shape, cut out and place 1-inch
apart on a parchment paper lined or a lightly greased and floured
baking sheet.
Lightly
brush the top of the scones a little of the half and half Scone Wash
Cream.
Sprinkle some cinnamon-sugar
on top of each scone to taste.
Bake 20 to 25 minutes until
lightly golden brown. Baking time will vary according to the size
of your scone.
Scones are best served warm.
Yields: 24 scones.
Alternative Ingredients To Taste:
Golden Raisins
Ground Ginger and Butterscotch Morsel Bits
Semi-Sweet Chocolate Chips
Flavored extracts
Coconut Flakes
Dried Fruits
Herbs and Spices
Scone Wash:
1/2 cup half and half cream (for brushing top of scones)
Cinnamon
Sugar:
1/4 cup granulated sugar
1 or 2 tablespoons cinnamon, to taste.
In a small bowl, mix together the sugar and cinnamon. If more
Cinnamon/Sugar is needed, repeat if needed.
ELLEN EASTON, author of AFTERNOON TEA...TIPS,
TERMS and TRADITIONS, The Gift of Good Manners™ and Good $ense For $uccess™
(RED WAGON PRESS), is a consultant to
leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the
hotel, food service, retail, and special event industries.
REVA PAUL, an internationally acclaimed confectionery artist,
hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail -
Bulk & Gift boxed. All prices on request via RED WAGON PRESS
(212) 722-7981.
 |
AFTERNOON TEA...TIPS,TERMS and TRADITIONS By
Ellen Easton
72 pages of how to’s, history, etiquette
and FAQ about afternoon tea, serving styles and more.
|
 |
TEA TRAVELS™FOR THE HOLIDAYS By Ellen Easton
64
pages, 21 color photos. A complete holiday menu includes
25 easy to prepare recipes; theme teas, decorating &
gift ideas; invitation template & secret sources.
|
Each 5 x 7 paperback book fits into an A-7 envelope for
easy mailing, great gift or party favor item.
Each book
is $20.00 post paid. Continental US Only. Final sale.
(Wholesale and Fundraising accounts are welcome. Call
for Special Prices) Please include your name, address
and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON
PRESS, 45 East 89th Street, Suite 20A, NYC, NY
10128-1256
TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™ and Good $ense For
$uccess™ are the trade marked property of Ellen Easton/RED WAGON
PRESS.
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