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Elmwood Scones

These rich tasting scones are a favorite. An English afternoon tea would not be complete without them.

2 cups all-purpose flour
2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

6 tablespoons unsalted cold butter

1/2 cup currants or white raisins
1/2 cup buttermilk
1 egg
1 tablespoon cream
1 tablespoon sugar

Preheat the oven to 400 F. Lightly grease a large baking sheet. Combine flour, baking powder, salt, and soda. With a pastry blender, cut in butter, mixing it until the mixture resembles coarse crumbs. Mix in currants.

Whisk buttermilk and egg together, then add to flour mixture. Stir together until a soft ball of dough forms. Turn onto a lightly floured surface and knead gently, turning five or six times.

Roll out dough with a floured rolling pin to about 1/2 inch thickness. Using a heart-shaped cookie cutter, cut scones out and place on the baking sheet. Brush the tops lightly with cream and sprinkle with sugar.

Bake 10 to 12 minutes or until light brown. Serve warm with lemon curd, clotted cream, or preserves. Makes one dozen scones.

Time Saving Hint: Raw scones may be frozen and then baked fresh as you need them.

A Year of TeasThis recipe is one of over 100 great recipes from A Year of Teas at The Elmwood Inn by Shelley and Bruce Richardson. Benjamin Press 2005 edition.

Order an autographed copy online for $19.95, plus s/h.




English Scones for Tea



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