Foods | Cooking
Hints & Tips
Palm Court Scones - Photo by Ellen Easton ©2010 - All Rights Reserved. Check out more of Ellen Easton's
articles and recipes.
Check out Linda's
History of English High Tea and
Afternoon Tea & High Tea Recipes.
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Pastry Chef Jasmina Bojic's Scones
Afternoon Tea and High Tea
Yields: 6 to 8 scones
Prep time: 25 min
Cook time: 12 min
2 cups all-purpose
1/2 cup granulated
Pinch of salt
10 tablespoons unsalted cold butter
1 cup heavy
2 tablespoons raisins, currant, or dried cranberries
Preheat oven to 325 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. NOTE: If small bits of butter remain in the batter, it is ok.
In a small bowl, whisk together the cream and egg; add to the mixture and stir until just mixed. DO NOT over mix the dough.
Add the dried fruit (of your choice) and combine.
With floured hands, pat dough to a 1 1/2-inch thickness onto a floured board.
Using a lightly greased and floured cutter (of our desired shape), cut into 2-inch rounds, cutting close
together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps
of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1
1/2-inch thick; continue to cut rounds. Space 1-inch apart onto prepared baking sheet. NOTE: When making
scones, work the dough quickly and do not over mix.
Drop Scones: Use a teaspoon to drop the dough onto a cookie sheet, spread out allowing room to spread during baking
Bake approximately 8 to 12 minutes until lightly golden brown. Baking time will vary according to the size
of your scone. Scones are best served warm.
Yields: 6 to 8 scones (depending on size).
Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
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, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
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
and 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
TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™,
“Tea is the luxury everyone can afford!™”
and Good $ense For
$uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS.