High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"The British are Coming, the British are Coming"
There is no other food on earth that says afternoon tea like scones. A traditional English Afternoon Tea would simply not be complete without scones served with jam and clotted cream. These Buttermilk Scones are down-to-earth, basic scones that can be dressed with any variety of jam or preserves and topped off with a dollop of cream.
Preheat oven to 425°. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut the butter into the flour mixture. 1-1/2 cups flour
2 tablespoons sugar
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (6 tablespoons)
cold butter, cut into small
pieces
1/2 cup buttermilk
2 tablespoons regular milk
Make a well in the center of the mixture. Pour in buttermilk. Using a fork, pull the mixture into the buttermilk to form a soft dough.
Turn the dough out onto a floured surface and knead gently. Roll the dough to about 3/4” thick. Using a round biscuit cutter approximately 2-1/2” in diameter, cut out scones from dough. Place onto ungreased baking sheets. Brush the tops with regular milk.
Bake for 12 minutes or until lightly browned.
To dress up these scones, sprinkle with cinnamon sugar after brushing them with milk. Or add 1 teaspoon grated orange peel or 6 tablespoons currants to the dry ingredients.
Place a couple of these scones on a pretty china plate, put out some preserves and cream, and pour yourself a cup of Elmwood Inn’s English Breakfast tea. It is blended of Keemun teas that produce a rich, satisfying liquor that says traditional afternoon tea like none other.
