Thoughts Before Cooking:
So I was going to make scones for a tea party and pulled out this recipe I had clipped from an old O- the Oprah magazine.
The magazine article is about Patrice Clayton opening up a tearoom in Harlem. This article must be really old though because the website hasn’t been updated since the mid 2000s and on Yelp it appears that it has closed down. 😦 That’s too bad.
The article gives three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. I only had the ingredients for the Baking Powder one, but I will test out the others and post when I do.
This recipe is designed to go with clotted cream and strawberry jam.
- 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets
- 3.5 Cups of All-Purpose Flour, Plus Extra for Later
- 4 Tsp. of Baking Powder
- 1/2 Tsp of Salt
- 1 1/4 Cup of Milk
- 1 Egg, Beaten, or Milk for Brushing Scones
- Preheat the Oven to 400 degrees F.
- Coat two baking sheets with butter.
- Sift flour, baking powder, and salt into a large bowl.
- Add butter, using fingertips to combine until mixture takes on texture of fine meal.
- Add milk and stir until flour mixture is just moist and dough begins to stick together.
- Gather dough into a ball and knead lightly until fully integrated.
- Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.
- Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.
- Place on prepared baking sheets with space in between.
- Let stand ten mins, then brush tops with egg or milk.
- Bake until golden brown, 10-12 mins.
- Serve warm with butter, clotted cream, fruit preserves, or jam.
- Makes about 1.5 dozens.
Thoughts After Baking:
I loved these. They were absolutely delicious.
They aren’t super sweet, as traditional scones are not, and went perfect with my tea.
I can’t wait to try out the other two recipes!
For more scone recipes, go to Crasins Scones
For more recipes, go to Ratatouille