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Check out more of Ellen Easton's Tea Travels™ articles and recipes. Learn about the History of English High Tea, English High Tea Menu, and more delicious Afternoon Tea and High Tea Recipes.
Holiday
Butterscotch-Ginger Tea Scones 1 1/2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup butterscotch morsels (chips) 1/4 cup candied ginger bits (or diced candied ginger) Egg Wash (see recipe below) Cinnamon-Sugar (see recipe below) 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.
ELLEN EASTON, author of AFTERNOON TEA...TIPS, TERMS and
TRADITIONS and Good $ense For $uccess™, 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.
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