English Cream Tea Scone Recipe Recipe Cards

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TRADITIONAL ENGLISH TEA TIME SCONES WITH JAM AND CREAM



Traditional English Tea Time Scones With Jam and Cream image

Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! These always made an appearance on my Mum and Grandmother's Afternoon Tea Table....it's simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall - there you will be offered a pot of tea with fluffy warm scones, butter, cream and strawberry jam. In Devon, you will be served double Devon cream and in Cornwall, you will be offered clotted cream - that's the main difference.

Provided by French Tart

Categories     Scones

Time 20m

Yield 6-8 Scones, 3-4 serving(s)

Number Of Ingredients 11

8 ounces self-raising flour
salt, to taste
1 teaspoon baking powder
2 tablespoons caster sugar (superfine granulated)
2 ounces butter
1 egg, beaten and mixed with
1/4 pint milk
fresh double cream, to serve (heavy cream)
jam, of your choice
butter, to spread
2 ounces sultanas, raisins (optional) or 2 ounces currants (optional)

Steps:

  • Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
  • Rub in the butter until the mixture resembles fine breadcrumbs.
  • Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
  • Gently knead the dough on a lightly floured work surface until smooth.
  • Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
  • Arrange scones on baking sheets then brush tops with the milk and egg mixture.
  • Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
  • Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.

THE BEST ENGLISH SCONE RECIPE



The Best English Scone Recipe image

Time 30m

Yield 8

Number Of Ingredients 8

2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1/4 cup cold butter, cubed in small pieces
2 eggs, lightly beaten
1/3 cup half & half cream
2 tablespoons course sugar

Steps:

  • Preheat oven to 450 degrees In a large bowl combine flour, baking powder, salt and sugar. Add butter and rub in with your fingers until mixture resembles coarse oatmeal. Reserve a small amount of the lightly beaten egg (1 to 2 tbsp) and set aside. Add cream to the remaining eggs and whisk to combine. Add the liquid to the flour mixture slowly, stirring to form a soft dough. When all the liquid has been added, stir rather vigorously until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floored counter and pat into a round about 3/4 inches thick. Cut into rounds with a 3 inch cutter. Gather up the dough and continue to cut rounds until all the dough is used up. Place on a parchment lined baking sheet, brush lightly with reserved egg, sprinkle with sugar and bake for 12-15 minutes until golden.

ENGLISH CREAM TEA SCONES



English Cream Tea Scones image

I have been making these for years and just decided I wanted to post it as a recipe for others to enjoy. These scones are slightly sweet and make a wonderful breakfast quick bread or are fabulous for a High Tea!

Provided by Recipe Baroness

Categories     Scones

Time 35m

Yield 16 scones

Number Of Ingredients 6

2 cups all-purpose flour
1/4 cup sugar
3 tablespoons baking powder
1/4 teaspoon salt
1/4 cup butter (Cold)
8 ounces whipping cream

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.

Nutrition Facts : Calories 144.6, Fat 8.3, SaturatedFat 5.1, Cholesterol 27.1, Sodium 266.7, Carbohydrate 16.1, Fiber 0.4, Sugar 3.2, Protein 1.9

BASIC BRITISH SCONES



Basic British Scones image

After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.

Provided by Angela Martini

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 25m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1 pinch salt
¼ cup margarine
⅛ cup white sugar
½ cup milk
2 tablespoons milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Sift the flour, cream of tartar, baking soda and salt into a bowl.
  • Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
  • Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
  • Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 18.8 g, Cholesterol 1 mg, Fat 4.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 102 mg, Sugar 2.8 g

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