Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Breads & Biscuits > Scones
English Tea Scones
What would english tea scones be with a good english tea? We suggest our Lady Londonberry Tea.
Ingredients:
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2/3 cup butter
- 1 1/3 cups half and half
- 1 large egg
- 1/4 cup golden raisins, optional
Preheat oven to 425 degrees; grease a large baking sheet. In a
large bowl, combine flour, sugar, baking powder, salt and cream of
tartar. With a pastry blender, or two knives, cut in the butter
until the mixture resembles coarse crumbs. In a small bowl, beat
together the half and half and egg. Measure out and reserve 2
tablespoons of the mixture. Add remaining mixture to dry ingredients
along with the raisins. Mix lightly with a fork until mixture clings
together and forms a soft dough. Turn dough out onto a lightly
floured surface and knead gently 5 or 6 times. Divide dough in
half. With a lightly floured rolling pin, roll one half of the
dough into a 7-inch round; cut into 4 wedges. Repeat with remaining
dough. Place scones one inch apart on prepared pan. Pierse tops
with the tines of a fork. Brush tops with reserved egg mixture.
Bake for 15 to 18 minutes, or until golden brown. Serve warm.
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
