Monday, August 30, 2010

British Scones



I love the idea of afternoon tea. I very much enjoy a cup or pot of hot black tea and tasty English tidbits. I was fortunate, years ago, to take Afternoon Tea at the Empress Hotel in Victoria, BC and it was a magical experience (even though, strictly speaking, it was not British but Canadian.) Even before, and ever since, I've enjoyed playing the lady in my own home; brewing up a pot of tea, warming up my favorite tea pot, using my best antique china and whipping up a batch of something baked to serve alongside.

I came across this recipe awhile ago on one of my trips to the local library. A favorite pastime of mine is to check out a dozen cooking and baking books and peruse them for hours at my leisure. This particular book was about a well loved tea house in a hole-in-the-wall place in New York. The woman who owns the place is a crazy wild British woman. The thing I liked about the book was the true and authentic recipes for all the British favorites. This recipe for scones was among them.


The taste and texture of these are truly delightful. The outsides have a slight crisp, with the insides being fluffy and soft, yet sturdy with a good crumb. I ate rather too many of these, they are delicious. Serve with fresh whipped cream and jam to top.

Makes 8 triangles

2 cups sifted all-purpose unbleached flour
1 tsp baking powder
2 Tbsp organic sugar
1 tsp finely ground sea salt
1 1/3 cup heavy cream

Preheat the oven to 375°.

Sift all the dry ingredients into a large bowl. Add the heavy cream and mix very gently with either your hands or a wooden spoon. Do not over mix. If the dough is very sloppy, you may add a bit of flour.

Lightly flour a board, or counter top. Using your hands, turn out the dough onto the floured surface and spread and pat the dough into a round shape, with 1 inch thickness.

With a knife, cut the round into 8 wedges. Place each wedge onto an un-greased baking sheet a few inches apart. Bake for 15 minutes, just until the scones no longer look wet in the crevices and the bottoms are golden.

3 comments:

  1. These sound great! Although true British scones would be round... :)

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  2. True, that's how the original recipe instructed. However, I like to distinguish my scones from our American biscuits and making them wedge shaped helps me to do that. Plus, it cuts down on one less step before getting these in the oven.

    Your blog is beautiful! Love all those scones. Thanks for visiting.

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  3. Yum! love scones! will have to try this!

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