The Empress Scones Recipes

THE EMPRESS SCONES

The Empress Scones image

I recently had the pleasure of visiting The Empress Hotel in Victoria, BC where they have a lovely tea room. This is one of the recipes used over the years at their Afternoon Tea.

Provided by quotFoodThe Way To

Categories Scones

Time 40m

Yield 35 scones

Number Of Ingredients 9

Ingredients

2 lbs flour, and
4 ounces flour
9 ounces sugar
9 ounces butter (hard)
2 ounces baking powder
6 ounces raisins
6 eggs
16 ounces whipping cream
1/8 teaspoon salt (pinch)

Steps:

Crumb flour, butter, sugar, baking powder and salt.
Add 5 eggs, slowly and separate the 6th egg and add the white into the batter; the yellow half of the 6th egg is used to do the egg wash.
Add raisins.
Add cream and mix into a smooth dough.
Roll out to 1/2-inch thickness.
Cut into desired size and shape.
Egg wash scones and bake at 350 degrees for 25-30 minutes.
Serve with clotted cream and jam.

THE BEST SCONES

The Best Scones image

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 8 scones

Number Of Ingredients 10

Ingredients

1 1/4 cup heavy cream, plus more for brushing
1 large egg, beaten
2 tablespoons dry low-fat milk powder
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
Demerara or raw sugar, for sprinkling
Softened butter and jam, for serving

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

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