I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, August 4, 2011

Royal Tea Scones

From the Book, Eating Royally

"Scones were part of the Queen's daily tea service.  They were served religiously each day, alternating between fruit scones or plain scones.  This routine was so fixed that each Monday morning the head chef would call the senior weekend chef to find out what "flavor" to make, either fruit or plain.

While the Queen insisted on them as part of her tea, I suspect she didn't actually like scones.  I say that because she never, ever, ate them.  Instead, at the end of her daily tea, the Queen would take a scone and cruble it onto the floor for the Corgis.  It seems the dogs quite liked them.


Don't be put off though.  These scones are really, really good.  Served warm with lots of butter, they make an absolutely tender, crumbly treat.  When they cool, split them in half and fill with strawberry preserves, clotted cream, or whipped cream.  You will have no problem polishing them off."

3 1/4 C flour
1/2 C sugar
4 tsp baking powder

1 stick butter, softened

1 egg, beaten
3/4 C milk

1 C raisins (I use cranberries)

1 beaten egg yolk for glazing

Preheat oven to 350.  Combine flour, sugar, and baking powder in a large bowl.  Cut in butter and stir until it looks like fine bread crumbs.  Make a well in the center and add the beaten egg, milk, and cranberries.  Do not overmix.  If the mixutre is too dry and cumbly, gradually add up to another 3/4 C of milk.  You want this lightly bound, neither too wet nor too dry.

Dust a cutting board with flour and roll the dough to about 1 inch thick.  Cut out 16 scones and place on an un-greased baking sheet bout 1 inch apart.  Brush with beaten egg yolk.

Bake 15-20 minutes or until lightly colored.  Serve hot or cooled.

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