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I finally made some scones!
I can’t believe it has been months since I had the chance to have a proper Cream Tea (tea and scones with clotted cream and jam).
The ritual of sitting and relaxing for 20 minutes while I have my tea has been sorely lacking lately.
Now that it is fall, I think I’ll be able to start getting myself back on schedule.
While I, like most of America, am a fan of all things pumpkin all Fall long, I decided to pace myself and ease back into scones with something a little more traditional feeling.
A cross between a raisin scone and a buttermilk biscuit seemed like the perfect choice for my first tea of Fall.
If you can’t easily find sultanas (or golden raisins) where you are, regular raisins will work just as well in this recipe. It is a blessing to be able to get my sultanas straight from England when my in-laws go over to visit the kiddos. 😊
I was so excited to make scones that I actually cut the butter in with a pastry blender, instead of dragging out the food processor. (Detailed pictures and steps for my food processor method can be found in this post.)
Since I use buttermilk powder and water, instead of liquid buttermilk, I added the buttermilk powder with my flour, baking powder, and salt.
I then cut in my butter until I had only pea-sized or smaller chunks remaining.
Next, I mixed in my sultanas with a fork.
After beating one egg with a fork, I added that to my dry mixture.
Since the buttermilk powder was already in the mixture, all I had to add was cold water. If I was using the milk and vinegar method or full-fat buttermilk, I would have added that instead.
I finished bringing the dough together with my hands, then turned it out onto a lightly floured surface to knead a few times.
This recipe is the first I have come across for scones where I had to let the dough rest before cutting. So, I flipped my bowl over the top of it and let it sit for 10 minutes.
When I time was up, I gently flattened the dough with my hands until it was about 1-inch thick. I used a round fluted cutter to cut out 15 scones. There was a little extra dough left, so it made a cute little taster scone and squeezed it onto the pan with the rest of them.
This recipe had the dough rest again for 30 minutes, so this was a definite patience tester!
Once they were out of the oven, I promptly burnt my mouth in order to taste the scones as soon as I could.
(shrug) I just couldn’t wait.
I paired my scone with my China Keemun tea, some clotted cream, and some blackcurrant conserve. The tartness of the conserve was just perfect on these scones. I also get my conserve from England, but I have found some at an international grocery store as well. Seedless blackberry jam might also provide that hint of tart to the scones.
I am definitely happy that I had the chance to make some scones. Taking the time for tea, really helps me relax. 😊
Apparently I relaxed so well, I forgot to take a finished picture of the scones.
Whoops!
–Angie
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