4 O'clock Tea Scones For Devonshire Tea
Basic Scone
Buckingham Palace Scones
Buttermilk Scones
My Grandma Clark's Scones




4 O'clock Tea Scones For Devonshire Tea

Serving Size: 4

2 cup Sifted flour
1 Tbsp Sugar
1/2 tsp Salt
4 tsp Baking powder
4 Tbsp Butter
1/2 To 2/3 cup cold milk
1 Egg well beaten
Extra melted butter and
Sugar ; optional
Whipped cream and raspberry
Jam to serve.

Sift dry ingredients. Grate cold butter and rub/cut into the dry
ingredients. Beat egg and mix with 1/2 cup milk. Add this to the dry
ingredients and mix. If too dry, add a bit more milk. Roll about 1/2 inch
thick and cut into rounds, squares, or roll into a large circle and cut
into wedges. Brush with melted butter and dredge with sugar. Bake 15
minutes at 400F. Serve while warm - split them and serve with raspberry jam
and whipped cream or clotted cream.



Basic Scone

Serving Size: 12

2 cup All purpose flour
1 Tbsp Baking powder
1/2 tsp Salt
5 Tbsp Sweet butter
1/4 cup Vegetable shortening
1/3 cup Milk

Place the baking sheet in the oven and preheat to 450 degrees F. Sift the
measured flour twice with the baking powder, salt, and other fine
ingredients such as powdered mustard (which you would use if you were
making cheese scones). Dice the fats into the dry ingredients, then lightly
rub in with cool fingertips or a pastry blender until completely blended=2E
Make a well in the center and stir in the milk. Lightly mix with a fork
until the ingredients form a soft dough. Turn out onto a floured board and
knead very lightly for about 30 seconds to a loose, smooth dough. Roll out
with a rolling pin to approximately 3/4 inch thick. Stamp out with a
2-inch cutter or cut into triangles with a sharp knife. Lightly knead
together any trimmings and roll and stamp out again. Lift with a spatula
onto the HOT baking sheet, placing 1 inch apart. Brush only the tops with
lightly beaten egg or milk. Bake toward the top of the oven for
approximately 10 minutes, or until well risen and golden brown. Lift onto a
wire rack with the spatula to cool. (If you were to make cheese scones, you
would add 1 3/4 cups very finely grated mature cheddar cheese, and a pinch
of dry English mustard) Clotted cream is a spread somewhat similar to
butter, but not the same. I don't know if it is possible to get in the US.

Source: Michael Smith, The Afternoon Tea Book



Buckingham Palace Scones

Serving Size: 4

3 1/2 Cup Flour
1 pinch Salt
3/4 cup Butter
1 tablespoon Baking powder
1/2 cup Sugar
1 Egg
1/2 cup Milk
1/2 cup Raisins

Cut together butter, flour, salt and baking powder. Add sugar and raisins
Make well in center of the mixture; add egg and small amount of milk.
If mixture appears to be too dry, add more milk. Blend to a nice, smooth
dough. Roll out on floured board to 1/2 inch thick. Use cutter with
2-inch fluted edge. Place on lightly greased baking sheet, brush with
beaten egg. Bake in 350-degree F oven for 10-15 minutes. Center of
bottom should be lightly colored. Serve hot. Note: I copied this
recipe couple of years ago from a newspaper; supposedly, those *are* the
scones served in the Palace. If I remember right, the recipe came with an
article about a guy who used to be cook there.

From:

492 Calories; 37g Fat (65.0% calories from fat); 3g Protein; 41g
Carbohydrate; 1g Dietary Fiber; 144mg Cholesterol; 1037mg Sodium.
Exchanges: 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 7 Fat; 1 1/2 Other
Carbohydrates




Buttermilk Scones

Serving Size: 20

2 cups sifted all-purpose flour
2 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup well-chilled lard or solid
vegetable
3/4 cup buttermilk
2 tablespoon half and half


Makes about 20 Preheat oven to 450 F. Resift flour with sugar, baking
powder, salt and baking soda into large bowl. Cut in lard until mixture
resembles coarse meal. Make well in center and pour in buttermilk. Toss
with fork jut until dough binds together. Knewd dough until smooth, 3 to 5
times. Roll dough out 1/2 inch thick on lightly floured surface. Cut into
2 1/2-inch rounds with floured cookie cutter or glass. Arrange on
ungreased baking sheets, spacing 1 inch apart. Brush tops with half and
half. Bake scones until tops are golden brown, 12 to 15 minutes. Serve
immediately.

Bon Appetite

Per Serving (excluding unknown items): 155 Calories; 3g Fat (17.1% calories from
fat); 2g Protein; 30g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 153mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other
Carbohydrates.




My Grandma Clark's Scones

Serving Size: 8

1 cup flour
1/2 tsp salt
1 1/2 tsp baking powder
2 Tbsp sugar
3 Tbsp shortening
1 egg ; beaten milk to mix

Mix dry ingredients, add shortening and cut into a consistency of course
meal. Add egg and enough milk to form soft dough. Knead gently a few times.
Pat in round and cut in 4. Bake on griddle at 350 to 375 til brown on one
side. Turn and brown. Stand on sides to dry sides. Mom's Exported from
Home Cookin 4.7 (http://www.mountain-software.com)


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