I enjoy getting together with fellow tea lovers to have afternoon tea. It’s a great chance to catch up and the lovely little sandwiches (with no crusts), the variety of tasty desserts and the chance to choose from a range of teas is such fun!
I thought I’d try to replicate a small part of the experience by baking scones to go with my tea this afternoon. Dorie Greenspan is quickly becoming a favourite reference for baked goods and these cream scones were as good as the other recipes I’ve tried from her books (Best Ever Brownies and Classic Banana Bundt Cake).
Here’s what happened.
Got an egg and some cream.
Got currants too.
Mixed together flour, sugar, baking powder and salt.
Got the butter.
Cut the butter into small pieces.
Added the butter to the flour, sugar, baking powder and salt.
After adding the cream and egg to the dry ingredients and the butter, added the currants.
Formed the batter into a circle.
Cut the large scone into four (or six) wedges.
Also sprinkled the tops of the scones with some white sugar.
Baked the scones then let them cool for 10 minutes… enough time to make some Earl Grey tea.
From Baking: From My Home to Yours by Dorie Greenspan.
1 large egg
2/3 cup cold heavy cream
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
3/4 cup moist, plump currants
Centre a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
Stir the egg and cream together.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and using your fingers, toss to coat the pieces of butter with the flour. Quickly, working with your fingertips (Dorie’s favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces the size of oatmeal flakes and pieces the size of everything in between–and that’s just right.
Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8-10 times.
Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped air-tight. Don’t defrost before baking–just add about 2 minutes to the baking time.)
Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.