Tea Party Scones Recipe

The 2nd course of a traditional 3-course tea party consists of Tea Breads, Muffins and Scones. This is my favorite Scone recipe. Click here to see other tea party recipes.

Scones
(From The Book of Afternoon Tea by Lesley Mackley)

I really like this recipe because you can either make the rolled and cut scones that are traditional or if you’re lazy like me, drop scones which are a lot easier and just as tasty. You can also make it the way the original recipe recommends (below) or use a food processor to mix just as easily.

2 c. self-rising flour, plus extra for dusting
1 tsp baking powder
1/4 c. butter, chilled
5 tsp sugar
2/3 cup milk (or soy milk)

Preheat oven to 425F. Dust a baking sheet with flour.

*Into a bowl, sift flour and baking powder, then stir to mix. Cut in butter, then stir in sugar. Make a well in the center of the mixture and pour in milk. Using a knife, mix together until dough is soft, but not sticky. Turn out dough onto a floured surface and knead lightly. Pat dough out to 1/2 inch thick. Using a 2-inch round cookie cutter, cut out approximately 12 scones. Arrange on prepared baking sheet and dust the tops with flour. Bake 10-12 minutes until well risen and light brown. Transfer to a wire rack and cool with a cloth while cooling.

Makes 12 scones

*I put all of the ingredients into my food processor until it makes a big ball of dough. I don’t knead it at all and then use a spoon to drop lumps of dough to whatever size I want onto the cookie sheet about 2 inches apart. No need to dust tops with flour with this method. They aren’t pretty per sé but they are very tasty, especially right out of the oven.

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