
Scones
And to finish the afternoon tea “series” here is the recipe for the scones that I served with strawberry jam and mascarpone (could not find traditional clotted cream anywhere).
Here is the recipe for the scones:
2 3/4 cups flour
2 teaspoons baking powder
3 tablespoons sugar
1/2 cup butter, cubed and cold
3/4 cup half and half
1 egg for glazing.
Place flour, baking powder, sugar and butter and process until crumbly.
While processing drizzle in the cream until it forms a cohesive mixture. Do not over process.
Remove to a parchment sheet and bring it together, flattening to a disk.
Wrap in the parchment and refrigerate 1 h or longer.
When ready to bake remove from the fridge, let it warm up a bit then roll it about an inch thick. You can dust with a bit of flour if it’s sticky.
Cut into shape (I used a 2.5” round for small ones).
Bake at 400F until light golden on top.
These are best with jam and cream and each person should have their own small bowls of each.

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