High Tea (around four in the afternoon) is the time for a cup of
hot tea and scones which are traditionally served with butter,
strawberry jam and Devon Clotted Cream. To make Scottish scones
add a 1/4 cup currants. Follow directions, then instead of
cutting into individual scones, set dough on baking sheet. Form
a 1/2-inch thick round, slash top to form "spokes" of
a wheel or some say this represents a Celtic Cross. Brush with
milk and bake for 12 to 15 minutes.
2 cups all-purpose flour
tablespoon baking powder
cup granulated sugar
cup cold butter
cup low-fat buttermilk
cup fat-free milk
Cream or Clotted Cream
Preheat the oven to 450
. In a large bowl, use a fork to
baking powder, sugar and salt just until blended.
2. Cut the butter
into thin slices with a serrated knife, then cut
butter into the flour with two dinner knives or a mixer
low speed until the mixture is crumbly.
3. In a medium
bowl, whisk the buttermilk, milk and egg. Add
the flour mixture to form a soft dough, stirring to the right
a fork. Keep stirring until all the
flour is incorporated.
4. Pat the dough
out gently on floured breadboard to form a
round. Contrary to popular belief, this dough
never be kneaded as this will produce tough scones.
5. Cut with a sharp
biscuit cutter. Set each scone on the
sheet and then brush the tops with the milk by using a
6. Bake in the
preheated oven for 10-12 minutes.
7. Cut the scones
in half horizontally and set on plates with the
sides facing up. Top with butter, jam and cream. Violet
look pretty when placed on the top of the whip cream.
If you prefer, you can cooked scones on a griddle.
only once during the cooking process and regulate the
so they cook completely and don't brown too much.