Four O Clock Tea Scones Recipes

FOUR O' CLOCK TEA SCONES

Steps:

• Preheat oven to 400F and grease a baking sheet.
• Sift dry ingredients together; cut in butter.
• Add milk to egg and add to flour mixture gradually, adding more milk if necessary.
• Knead lightly on a floured board.
• Pat and roll to 1/2 inch thickness.
• Cut in wedges, place on prepared pan, brush with melted butter and dredge with sugar.
• Bake for 15 minutes.

ROYAL TEA ROOM SCONES

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt.
• With pastry blender or fingertips, rub in butter until mixture resembles coarse crumbs.
• Stir in raisins (optional).
• Make a well in the centre of the flour mixture.
• In a small bowl, use a fork to beat eggs and milk until blended; pour into well.
• Use fork to mix with quick, light strokes to make a soft, slightly sticky dough.
• Press dough into ball and knead gently on floured surface 10 times.
• Pat dough into 3/4 inch thick circle.
• Cut out, using 1 1/2 inch floured round cutter.
• Place rounds on greased baking sheet.
• Brush tops of scones lightly with glaze, and bake in 425 degree F oven for 15 minutes or until golden.
• Serve with strawberry preserves, clotted cream and tea.

AFTERNOON TEA SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg, sour cream, lemon zest and orange zest; stir into crumb mixture just until moistened. Stir in currants. Turn onto a floured surface; knead 10 times., Roll into a 7-in. circle In a small bowl, beat egg yolk and water. Brush over dough. Cut into six wedges. Transfer to a greased baking sheet. Bake at 400° for 15 minutes or until golden brown. Serve warm.

TEATIME SCONES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly dust a baking sheet with flour.
• Whisk the 2 cups flour, salt, baking soda, and cream of tartar together in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the buttermilk into the flour mixture until moistened.
• Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough to about 1-inch thick. Cut into rounds with a floured 2-inch cutter and arrange rounds on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with cinnamon.
• Bake in the preheated oven until the scones have risen and are golden brown, 7 to 10 minutes.

TEA SCONES

Steps:

• Preheat oven to 400°F. Sprinkle baking sheet lightly with flour. Combine 2 cups cake flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Beat egg and 7 tablespoons milk in small bowl. Pour egg mixture over dry ingredients, tossing with fork until moist and adding 1 more tablespoon milk if dry. Gather dough into ball. Turn out onto lightly floured surface. Shape dough into 8-inch round about 3/4 inch thick. Transfer round to prepared baking sheet. Using sharp knife, cut round into 8 equal wedges; do not separate wedges.
• Bake scones until tester inserted into center comes out clean and top is golden, about 20 minutes. Recut scones. Serve warm or at room temperature.