Four O Clock Tea Scones Recipes

FOUR O' CLOCK TEA SCONES

Steps:

• Preheat oven to 400F and grease a baking sheet.
• Sift dry ingredients together; cut in butter.
• Add milk to egg and add to flour mixture gradually, adding more milk if necessary.
• Knead lightly on a floured board.
• Pat and roll to 1/2 inch thickness.
• Cut in wedges, place on prepared pan, brush with melted butter and dredge with sugar.
• Bake for 15 minutes.

DELICIOUS TEA SCONES

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.

ENGLISH CREAM TEA SCONES

Steps:

• Heat oven to 400 degrees.
• In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
• Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
• Add in the Whipping cream and stir.
• On a floured surface, gently knead dough 5 or 6 times.
• Cut dough in half.
• Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick. Cut into 8 wedges each but do not separate.
• Sprinkle with sugar and bake for 15 minutes or until golden brown.
• Cut into wedges and serve warm.

CREAM TEA SCONES

Steps:

• Mix together flour, sugar, baking powder and salt.
• Cut in butter until mixture resembles coarse crumbs.
• In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
• Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary.
• Press into a ball and knead gently on a floured surface about 10 times.
• Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
• Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
• Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
• Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute.

BRITISH TEA SCONES

Steps:

• Preheat oven to 425 degrees F. Combine in mixing bowl the flour, salt, baking powder and sugar. With pastry blender cut in the shortening. Add raisins. Lightly beat the egg and add enough milk to total 2/3 cup liquid. Add liquid to dry ingredients and stir gently with folk until dough holds together. Gather dough into a ball and place on lightly floured board and knead gently, about 12 kneading strokes. On lightly floured board roll dough out 1/4 inch thick and cut into rounds with biscuit cutter. Place scones on a baking sheet about 1 inch apart and bake for 12 to 15 minutes.
• Makes 12 to 16 scones.
• Presentation: Split scones while hot and spread with butter. Best served fresh from oven.