A
couple of weeks ago, Lucy gave us a
lovely recipe for scones from her new book, which is a total coincidence, because
I had already planned this post. It
seems that over the years we’ve had a heck of a lot of scone recipes here at
MLK (I count 55). I hope that means we and our readers love them
in all their varieties.
Here's
mine.
These
scones are meant to be served with afternoon tea, and they’re the ones prepared
in Tea by the Sea, the tearoom in my Tea by the Sea series. The recipe is
included in the first book of the series, Tea and Treachery, and with the second
book, Murder in a Teacup, released last Tuesday this seemed like a good time to
share it.
I
got the original recipe out of BBC’s Good Food magazine, and adapted it for
North American ingredients and measurements.
The recipe got a full-page feature last year in Teatime Magazine!
Traditional British Afternoon Tea
Scones as served at Tea by the Sea
Ingredients:
2
cups all purpose flour, plus more for work surface
4 tsp baking powder
¼
tsp salt
85g
butter (6 tbsp), cut into cubes
3
tbsp. sugar
¾
cup milk
1
tsp vanilla extract
Squeeze
of lemon juice (approx. ½ tsp)
Directions:
1) Heat oven to 425 F
2) Combine flour with baking
powder and salt
3) Add butter cubes to flour
mixture, and rub in with your fingers until the mixture looks like fine crumbs.
Add sugar
4) Heat milk in the microwave
for about 30 seconds until warm, but not hot
5) Add vanilla extract to the
milk with a squeeze of lemon juice
6) Put a baking sheet into
the oven
7) Make a well in the dry
mixture, add liquid and combine quickly. It will seem very wet at first.
8) Sprinkle flour onto the
work surface and place dough onto it.
Sprinkle dough with flour then fold the dough over 2 – 3 times until
smooth. Pat into a round about 1 ½ inch thick
9) With a 2 inch smooth-edged
cutter dipped in flour cut the scones
1 Rework the remaining dough and continue to cut into circles
1 Place prepared scone dough onto the pre-heated baking tray
and bake for 10 minutes until risen and golden on top
Scones
should be eaten the day of baking, accompanied with jam and clotted cream
These
freeze well. If freezing, cool before
freezing. Defrost at 350 degrees for 12
minutes before serving.
