Palm Court Scones are the scones served during afternoon tea time at The Plaza Hotel in New York. The Plaza Hotel has a fantastic afternoon tea which is inspiring and lingering. In New York city, the Plaza Court is the place to go for afternoon tea.
Keep an eye on these Palm Court Scones as they bake as the goal is to end up with scones that are lightly golden brown on the bottom, and it is quite easy to over cook them.
Photo by Ellen Easton 2020 – All Rights Reserved. Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
Check out Linda’s History of English High Tea and Afternoon Tea & High Tea Recipes.
More great Scone Recipes, Bread Recipes, Sourdough Bread Recipes, and Quick Bread Recipes for all your bread making.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1-1/2 tablespoons baking powder
- Pinch of salt
- 10 tablespoons unsalted butter, chilled and diced
- 1 cup heavy cream
- 1 large egg
- 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).
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. 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.
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Source: Palm Court at The Plaza – Pastry Chef Jasmina Bojic’s Scones Recipe
Categories:Quick Bread Scones Tea Travels™ Scones