SCONE's (5 recipes) Recipe
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Easy Basic Scone |
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Ingredients: |
Ingredients: 2 cups Bisquick™
1 egg, beaten.
2 TBS sugar
1 teas vanilla
1/3 cup half and half
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Directions: |
Directions:Preheat oven to 400 degrees, line baking sheet with parchment. Mix egg, sugar, vanilla and half and half, gradually add in Bisquick until dough like. Spoon onto parchment and shaping with floured fingers. Bake 10-12 minutes.
NOTE: If desired, add Chocolate chips, blueberries, chocolate covered raisins, be creative.
SERVE WITH: Lemon Curd (Trader Joe's has a really good one) or Mock Devonshire Cream |
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Corner Tea House Basic Scone |
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Ingredients: |
Ingredients: 3 cups flour
1/3 cup sugar
2 1/2 teas baking powder.
1/2 teas baking soda
1 1/2 sticks butter, cut into small pieces.
1 egg
Approximately 1-cup Buttermilk
1 TBS grated lemon or orange zest.
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Directions: |
Directions:Preheat oven to 400 degrees. Prepare large cookie sheet with parchment paper, set aside. Mix dry ingredients together. Add butter, crumbling and mixing using fingers, add egg and ¾ cup buttermilk, still mixing with your fingers, add zest and remaining buttermilk until you reach the correct consistency (dough will form into a ball and leave the side of the bowl). Flour your hands and shape dough into desired size and shape, place on cookie sheet. Bake until golden in color. If possible, best served warm.
SERVE WITH: Lemon Curd (Trader Joe's has a really good one) or Mock Devonshire Cream. |
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Easy Blueberry Lemon Scones |
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Ingredients: |
Ingredients: 1 1/2 cups Bisquick™
3 TBS sugar
1 1/2 teas lemon zest
1/2 cup fresh blueberries
1 large egg
3 TBS milk
1/2 teas vanilla
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Directions: |
Directions:Preheat oven to 375 degrees, line baking tray with parchment paper. Mix all ingredients together and drop dough onto parchment paper, approximately ¼ cup. Bake 10 minutes or until done. Note baking time will depend on size of scone.
OPTIONAL LEMON GLAZE:
1 1/2 teas lemon juice
1/2 teas water
1/2 cup confectioners' sugar
Mix and drizzle onto scones.
NOTE: Serve with Lemon Curd (Trader Joe's has a really good one) for a great lemony experience paired with a cup of your favorite tea.
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Apple-Cinnamon-Walnut Scones |
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Ingredients: |
Ingredients: 2 cups self-rising flour
3 TBS sugar.
1/4 cup cold salted butter
1 cup diced, peeled green apple.
1/4 cup chopped walnuts
2/3 cups heavy cream
1 large egg
1 teas vanilla
1 TBS sugar
Cinnamon/Sugar - optional
*Apple Butter Spread - optional
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Directions: |
Directions:Preheat oven to 350 degrees - line baking sheet with parchment paper. In a medium bowl, combine flour and sugar, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add apple, walnuts and cinnamon chips, stirring to combine. Set aside. In a small bowl, combine cream, egg, and vanilla extract, whisking well. Add to flour mixture, stirring until mixture comes together and forms a soft dough. (If dough seems dry, add more cream, 1 TBS at a time, until uniformly moist). Using a leveled 3 TBS scoop drop dough onto prepared baking sheet. Sprinkle tops with optional cinnamon/sugar mixture. Bake until light golden brown, approximately 20-minutes.
*Try serving with Apple Butter Spread, I buy my Apple Butter from the Amish. |
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Gluten-Free Scone |
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Ingredients: |
Ingredients: 2 cups all-purpose flour, (make sure flour includes xanthan gum)
1/3 cup sugar
1 TBS baking powder (make sure its GF)
1/4 teas baking soda
1/2 teas salt + a pinch
6 TBS cold unsalted butter, cut in pieces.
3/4 cup cream (substitute unsweetened coconut cream if you are lactose intolerant)
1 egg
1-2 teas orange or lemon zest
OPTIONAL:
1/2 cup chopped nuts or dried fruit
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Directions: |
Directions:In a large bowl, combine butter with dry ingredients, until crumbly. Add wet ingredients to dry ingredients. Stir until the mixture starts to hold together, then gently knead the dough a few times with your hands. Depending on your flour mix, they may be very sticky. While this makes it difficult to handle, it's okay. If the dough seems dry and won't hold together easily, add 1-2 TBS more cream and knead it in. Put the dough on a large baking sheet covered with parchment paper. Gently push the dough into a flat disk about one-inch high. cut into eight equal pieces and arrange them on the baking sheet about 1-inch apart. Brush some cream onto the tops of the scones. Bake 10-12 minutes, or until a toothpick inserted into the middle of comes out clean. Serve warm with a fruit preserve.
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Mock Devonshire Cream |
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Ingredients: |
Ingredients: 8 ounces softened cream cheese
1 cup sour cream
4 TBS sugar
1/2 teas vanilla
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Directions: |
Directions:Beat ingredients together until smooth. Cover and refrigerate until ready to serve. This is a Mock version of Devonshire Cream but was always a favorite at The Corner Tea House.
SERVE in a small bowl, along with Lemon Curd and Berry Preserves, and place near the sconês. Ideally you would put small amount of Lemon Curd or Preserve on your sconé, and then top with the Devonshire Cream. |
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Personal
Notes: |
Personal
Notes:
When I opened the Tea House, I would love it when Alicia and Cristofer would come spend time with me. Alicia was older and loved helping in the Gift Shop and liked being interviewed by the local newspaper. Cristofer liked waiting on tables, especially loved the tips. Cristofer, young and cute everyone loved it when he was their waiter. I taught him to write "Thank you" and to sign his name on the back of the receipts, a guest brought to my attention that he actually wrote "Thank you for coming to my Grandmom's Tea House - Love Cristofer" (I still have that receipt"). Another time a lady left him a $100 tip, he came and showed be the money stating that he thought it was a mistake, he said "I know I'm good grandmom, but not that good", and ran out and gave the woman her money back. She retipped him, and then would tell everyone the story, making him a Super Waiter and giving me good publicity.
(Skohn, Skon), Stone of Destiny
According to Webster's Dictionary, scones originated in Scotland in the early 1500's. Scones are named after the Stone of Destiny, the place where Scottish Kings were once crowned. The original scone was round and flat, usually the size of a medium size plate, by forming the dough into a circle on a prepared baking sheet, then cutting into wedges with a serrated knife.
Sconê's can be lightly sweetened, but may also be Savoury, and are best served with Devonshire Cream (clotted cream), lemon curd and jams.
Sconê's became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Dutchess of Bedford (1788-1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. Thus, scones have now become a traditional teatime treat.
*Traditional afternoon tea is served in three courses, usually on a three-tiered tray alongside a pot of tea Scones are placed on the second tier, savories on the first tier and desserts on the top.
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