Cream Teas (Scones)
Always serve on pretty doilies, use pretty pots for the preserves and a special
spoon for the preserves.
- 2 cups all-purpose flour
- 1 1/3 tablespoons butter (at room temperature)
- 1 1/2 tablespoons superfine sugar
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2/3 cup fresh milk
- Flour (for rolling out)
- 1/2 pint heavy cream
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- Heat oven to 425 degrees F.
- Sift flour into a large mixing bowl and then rub in the butter, using your fingers,
until it resembles coarse meal.
- Stir in the sugar, salt and raisins, if desired.
- Add milk slowly, stirring with a fork.
- Use your hands to finish the mixing
process and knead the mixture to a soft dough. If you're in a low humidity area,
you may need to add a little more milk.
- Turn the dough out onto a lightly floured
working surface and roll out to about a 3/4-inch thickness with a rolling pin.
- Cut scone shapes using a crinkled pastry cutter. Make firm cuts. When you've cut
as many as you can, knead the mixture again and continue to cut until all the mixture
is used up.
- Place scones on a greased baking sheet, leaving a little space between
each, and bake for 12 to 15 minutes until golden brown.
- Turn out on a wire cooling rack.
- To serve, slice horizontally in half.
- Spread a little butter onto the surface,
then spread on a glob of strawberry or red raspberry preserves.
- Pipe on a good helping
of whipped heavy cream using a pastry bag and a large star-shaped tube.
- Place each
half on an oval serving plate on which you've placed a white napkin or doily.
- Eat while hot.
- Serve with a pot of freshly brewed loose-leaf tea.
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