Preheat oven to 350 degrees
F.
In a large
bowl, mix flour, sugar, baking powder, baking soda, and salt
together.
In a large bowl, combine flour, sugar,
baking powder, baking soda, and salt. With a pastry blender or two
knives, cut the cold butter into flour mixture until particles are
the size of small peas.
In a mixing
bowl, blend buttermilk, egg, vanilla extract, cinnamon, and nutmeg
together. Fold in butterscotch morsels and candied ginger bits; add
mixture to the flour mixture.
With floured
hands, pat dough to a 3/4-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. If a drop scone is preferred, use 1/4 cup and place
as instructed above.
Lightly
brush the top of the scones with the egg wash. Extra cinnamon-sugar
may also be sprinkled on top to taste. Bake 12 to 18 minutes until
lightly golden brown. Baking time will vary according to the size
of your scone.
NOTE:
Additions and or
substitutions to this scone recipe may include flavored extracts,
chocolate chips, coconut flakes, fruits, herbs, raisins, savories
and spices to taste.
Yields: 12
full size scones or 24 small size scones.
Egg Wash:
1 large egg
1 tablespoon water
In a small bowl, mix together the egg and water, repeat if needed.
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.
