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Scones and Tea Bread Recipes
Raisin-Apple Scones 3 cups self-rising flour Preheat the oven to 350° F. Line a baking sheet with parchment paper. Combine the flour and sugar in a food processor. Add the butter and pulse 8 to 10 times, or until the mixture resembles coarse crumbs. Transfer to a large bowl, and then stir in 1 cup of the buttermilk until soft dough begins to form. Transfer the dough to a lightly floured work surface, and with floured hands, knead in the raisins and apples. Divide dough in half, and then form each half into a ball. Flatten each into a 1-inch-thick disk. With a serrated knife that has been dipped into flour, score the dough into 6 wedges. Arrange on the prepared baking sheet and sprinkle the tops with the sugar crystals. Alternately, you can bake these in large (8) or mini (16) cast iron scone pans. Bake the scones for 25 to 30 minutes, or until the tops are golden and a skewer inserted into one of the wedges comes out clean. Remove from the oven and let cool for 10 minutes. Makes 12 scones
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The second course in a proper afternoon tea is a selection of crumpets, scones, and fruit breads. The crumpets are served with butter and the scones with clotted or Devonshire cream—a thickened cream that you can make yourself or buy at specialty food markets—strawberry or raspberry preserves, and often lemon curd. A “Devon Cream Tea” or simply a “Cream Tea,” as its known in England’s western counties of Devon, Cornwall, and Somerset, is a bit less formal affair, and consists only of tea and scones, perhaps like these made with raisins and apples, clotted cream, and fruit preserves. Fruit breads are offered along with the crumpets and scones. | HOME |
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