High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"Dreamy Creamy Scones"
Scones, small quick breads similar to an American biscuit, are believed to have come from Scotland. Some historians think the name comes from the Stone (Scone) of Destiny, where the Kings of Scotland were crowned. Others believe the name derives from the Dutch word “Schoonbrot” or fine white bread. Still others say it comes from the Gaelic “sgonn” or a large mouthful. And finally, some think it has roots in the German word “sconbrot” meaning beautiful bread. Whatever its origins, scones have been lovingly adopted by the English and are enjoyed the world over. Here is a lightly sweet and creamy rich version that will complete your Afternoon Tea table.
2 cups all purpose flour
1/4 cup white granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup cold unsalted butter
1 large egg, lightly beaten
1-1/2 teaspoons vanilla extract
1/2 cup heavy whipping cream
Preheat oven to 375°. Line a cookie sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Cut in the butter with a pastry blender or two knives to make a coarse crumb mixture.
In a small bowl, combine the whipping cream, beaten egg and vanilla. Add this to the flour mixture. Stir until combined. Do not over mix.
Turn the dough out onto a lightly floured surface and knead gently. Roll the dough into a 7" circle about 1-1/2” thick. Cut the circle into 8 triangular sections. Or use a round cookie cutter and cut out round scones.
In a small bowl, combine 1 well beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture to brown the tops while baking.
Bake for about 15 minutes or until lightly browned and a toothpick inserted comes out clean. Remove from the oven and turn on your broiler. Sift powdered sugar heavily over the tops of the scones and place them under the broiler for just a few seconds until the sugar has melted and turns golden brown. Make sure that the sugar does not burn. Transfer the scones to a wire rack to cool. Makes 8 scones.
Serve with Devonshire cream, whipping cream, lemon curd or your favorite fruit jam.
For a lighter version of scone, replace the heavy whipping cream with light cream or milk.
Set a plate of these scones out on your tea table beside a steaming silver urn of Bigelow’s Earl Grey tea and your guests will think they are dining at the Palace with The Queen!
