Delicious Tea Scones Recipes

DELICIOUS TEA SCONES

Delicious Tea Scones image

These are great scones for company, they're really easy and quick to pull together and get eaten in a flash because they are SO good. They are best served hot with jam or marmalade on top. I found this recipe on the web, made a few changes, and have been using it ever since!

Provided by Lieutenant Ducky

Categories Scones

Time 30m

Yield 8 scones

Number Of Ingredients 7

Ingredients

2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or 1/4 cup margarine
1/2 cup milk
1 egg

Steps:

Preheat oven to 425°F.
Cover a cookie sheet with wax/parchment paper, or grease it.
Combine the sugar, baking powder, salt and flour in a medium sized bowl.
Work butter in with hands. add the egg and milk together, mixing until just moist and holding together.
Turn dough onto a lightly floured surface and flatten it into a 1 1/2-inch high circle.
Cut out 8 wedges, and place on the cookies sheet about an inch apart.
Bake for 15-18 minutes or until golden brown.

Nutrition Facts : Calories 190.2, Fat 7.2, SaturatedFat 4.2, Cholesterol 43.8, Sodium 293.8, Carbohydrate 26.5, Fiber 0.8, Sugar 1.7, Protein 4.6

TEA SCONES

Tea Scones image

Categories Bread Dairy Breakfast Brunch Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8

Number Of Ingredients 7

Ingredients

2 cups cake flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg
7 tablespoons (about) cold milk (do not use low-fat or nonfat)

Steps:

Preheat oven to 400°F. Sprinkle baking sheet lightly with flour. Combine 2 cups cake flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Beat egg and 7 tablespoons milk in small bowl. Pour egg mixture over dry ingredients, tossing with fork until moist and adding 1 more tablespoon milk if dry. Gather dough into ball. Turn out onto lightly floured surface. Shape dough into 8-inch round about 3/4 inch thick. Transfer round to prepared baking sheet. Using sharp knife, cut round into 8 equal wedges; do not separate wedges.
Bake scones until tester inserted into center comes out clean and top is golden, about 20 minutes. Recut scones. Serve warm or at room temperature.

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