We are planning a 'High Tea' to recognize a person at work.I have to bring scones. What kind, how to make?!
If you want to make them yourself:
Basil Cheddar Scones
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold butter or margarine, cubed
1 egg
1 cup milk
1 cup shredded Cheddar cheese
1/4 cup prepared basil pesto sauce
In a bowl, combine the flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. Bake at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.
Raspberry Scones
2 1/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 cup cream
3/4 cup raspberries
Preheat oven to 425F degrees. Combine flour, sugar, baking powder, and salt. Cut butter into mixture until it resembles a course meal. Set aside 2 teaspoons of cream. Add remaining cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board 5 to 6 times. Roll into 7-inch round and cut into wedges. Place 1 inch apart on greased baking sheet; pierce top and brush with cream. Bake for 15 to 18 minutes. Serve warm.
Answers: Raspberry scones are wonderful, and I would also make a savory scone like cheese and herbs. You can get pre-made scone mix at most cooking type stores (Williams-Somona, Sur La Table), and even places like Cost Plus World Market.
If you want to make them yourself:
Basil Cheddar Scones
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold butter or margarine, cubed
1 egg
1 cup milk
1 cup shredded Cheddar cheese
1/4 cup prepared basil pesto sauce
In a bowl, combine the flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. Bake at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.
Raspberry Scones
2 1/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 cup cream
3/4 cup raspberries
Preheat oven to 425F degrees. Combine flour, sugar, baking powder, and salt. Cut butter into mixture until it resembles a course meal. Set aside 2 teaspoons of cream. Add remaining cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board 5 to 6 times. Roll into 7-inch round and cut into wedges. Place 1 inch apart on greased baking sheet; pierce top and brush with cream. Bake for 15 to 18 minutes. Serve warm.
go buy them
cheese ones are the best
Here are a few recipes:
http://www.recipezaar.com/recipes.php?q=...
Bert
I reccommend the cheese scones
Sweet scones or savory scones??
Here are some expl.
Lemon Scones
4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
3 tablespoons grated lemon peel
1/2 cup butter (1 stick cut into 1/2-inch pieces)
2 eggs, beaten to blend
2/3 cup milk or buttermilk
Heat oven to 450 degrees F. Grease and flour baking sheet.
Sift flour, sugar and salt in deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough. Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2-inch floured biscuit cutter. Set 1/2-inch apart on prepared baking sheets. Brush with cream or milk for a rich sheen. Bake until scones are golden brown, 12 to 15 minutes.
Cinnamon Bun Scones recipe
2 cups all-purpose flour
1 cup oats (quick or old-fashioned, uncooked)
1/4 cup plus 2 tablespoons sugar, divided
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons butter or margarine, chilled and cut into pieces
3/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
2 teaspoons ground cinnamon
Glaze:
3/4 cup confectioners' sugar
3 to 4 teaspoons orange juice or milk
Heat oven to 425 degrees F. Spray cookie sheet with cooking spray.
In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
In small bowl, combine milk, egg and vanilla extract; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.
In small bowl, combine remaining 2 tablespoons sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (do not blend completely). Drop dough by 1/4 cupsful 2 inches apart on cookie sheet.
Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine confectioners' sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.
To toast pecans, spread in a single layer in baking pan and bake at 350 degrees F about 6 to 8 minutes, or until lightly browned and fragrant. Cool before using.
Savory
Provolone Cheese Scones recipe
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (2 ounce) finely shredded Provolone cheese
2/3 cup butter, melted
1/3 cup milk
1 egg
Sift together flour, oats, sugar, baking powder, cream of tartar and salt in a large bowl. Stir in cheese.
In a small bowl beat together butter, milk and egg. Add to dry ingredients, stirring just until mixed. Shape dough into ball and pat onto a lightly floured surface to form an 8-inch circle. Cut into 8 to 12 wedges. Bake on a buttered baking sheet in a preheated 425 degree F oven for 12 to 15 minutes or until light golden brown.
And here are many more:
http://www.recipegoldmine.com/breadscone...
.
high tea usually consists of those dainty sandwiches with their crusts removed and cut up into triangles and petit fours i think you are getting confused with a cream tea which is usual to have scones with strawberry jam and clotted cream.
both of course are nice but totally different but it is an easy mistake to make and so easy to make oneself look a bit silly in the process i do hope that this information has been of some use to you and that you have a most enjoyable and successful time
Sultana scones
Makes 8-12 scones
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz sultanas
25g/1oz caster sugar
150ml/5fl oz milk
Method
1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the sultanas, sugar and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/?in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.