Cream Tea Scones By King Arthur Flour Recipes

AUTHENTIC BRITISH SCONES

Steps:

• Preheat your oven to 425F.
• In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
• Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
• Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
• Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
• Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
• Bake the scones for 12-15 minutes, until golden and firm.
• Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.

CREAM TEA SCONES BY KING ARTHUR FLOUR

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).
• Whisk together the flour, baking powder, salt, and sugar.
• Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
• Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
• Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.
• Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
• For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
• Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.
• Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.
• Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.

CREAM TEA SCONES

Steps:

• Mix together flour, sugar, baking powder and salt.
• Cut in butter until mixture resembles coarse crumbs.
• In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
• Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary.
• Press into a ball and knead gently on a floured surface about 10 times.
• Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
• Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
• Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
• Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute.

ENGLISH CREAM TEA SCONES

Steps:

• Heat oven to 400 degrees.
• In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
• Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
• Add in the Whipping cream and stir.
• On a floured surface, gently knead dough 5 or 6 times.
• Cut dough in half.
• Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick. Cut into 8 wedges each but do not separate.
• Sprinkle with sugar and bake for 15 minutes or until golden brown.
• Cut into wedges and serve warm.

KING ARTHUR FLOUR SCONES

Steps:

• In a large mixing bowl, whisk together all the dry ingredients.
• Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
• In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
• Stir in the fruit, chips, and/or nuts, if you're using them.
• Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
• Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
• Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.
• Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
• Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
• Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
• For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F
• Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
• Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.