To be honest, scones were never really my choice pastry. I don’t love super crumbly foods in general, because I can’t stand the messes they make and super crumbly often equals super dry. And who likes a dry pastry? This is why people eat biscotti with their coffee. So they can dunk it like an Oreo in milk. My point is this: I love this recipe because the scones it renders are anything but dry, and particularly pleasing to the palate. Not to mention they, too, are delicious with tea or coffee. I have been making this recipe for over 10 years and it consistently delivers. These Cream Tea Scones come together quickly, are versatile in that you can add whatever you want to make them your own, and they are the perfect addition to any breakfast or tea party or ladies brunch. Go ahead, make them. You know you want to!
Nothing brings people together like good food.
Cream Tea SconesCourse: BreakfastCuisine: PastryDifficulty: Easy
2 cups flour
1/2 cup powdered sugar
2 1/2 tsp baking powder
1/2 tsp salt
Chocolate Chips, Raspberries, Blueberries, or add in of your choice
8 Tbsp cold butter cut into 1 Tbsp pieces
1 egg + milk to total 2/3 cup
- Preheat oven to 425. Combine dry ingredients.
- Add pats of butter. Using fingers, mix the butter in until they form small balls. At this point, if you choose, add your chocolate chips and/or choice of fruit. Pictured are Chocolate Chip Raspberry Scones.
- Add the milk and egg mixture and stir with a fork.
- Gather dough and knead 3-4 times, forming into a ball.
- Sprinkling some extra powdered sugar onto a clean counter surface, gently flatten the dough to 1/4-1/2 inch thickness.
- Cut into triangles (I like to first cut it like a pizza and then cut those triangles in half into smaller triangles).
- Place on a parchment paper covered baking sheet and bake for 8-10 minutes.
- If you choose to make these without add ins, rest assured, they are delicious standing alone, too.
- This recipe can very easily be made gluten free by swapping the all purpose flour out for GF all purpose flour. As always, I use Cup4Cup as my GF flour of choice.