Together again, a full ensemble at play, igniting a memory of childhood - no, I'm not British, but I have many fond memories of my time abroad - freshly fried fish and chips, lamb kabobs, and the highly celebrated English tea. It was a time that I was introduced to, as an American, to sample a scone or three paired with marmalade or jam, and always a clotted cream. The items were usually plated for me, due to the age, but warm and delicious they always were. Whether it was baked fresh or bought from a local vendor, everyone knew just what to do, and I wanted to recreate it as I know how to do.
Ingredients
Servings: 9 Scones
Prep Time: ~25 min
2 Cups All-Purpose Flour
2 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
3 Tablespoons Sugar, Granulated
1/3 Cup Dried Cranberries, Chopped
2 Teaspoons Orange Zest
6 Tablespoons Butter, Unsalted
1 Egg Yolk, Beaten
1/2 Cup Buttermilk
1 Egg, beaten for glaze
Preheat oven to 375 degrees.
Preheat oven to 375 degrees.
When it comes to cakes, biscuits, and breads, I prefer to have a "clump"-less finish. Sift together all dry ingredients. Set aside 1/2 cup of flour mixture and stir in cranberries and orange zest.
With mixer set to a low-medium, cut in the butter until little balls form. Add egg yolk and buttermilk until well-integrated and set in fridge for about 10 minutes.
Remove dough from fridge, sprinkle a bit of the flour mixture, and remove to a flat surface. Dust hands with flour mixture and knead dough until flour is integrated throughout. Note - extra flour may be needed in the kneading beyond the 1/2 cup that was set aside if the dough begins to warm in the process.
Using a round cookie cutter or glass cup, cut dough into 1/2" thick circles. Place on a non-greased baking pan and brush egg onto each circle. Bake at 375 degrees for about 15 minutes, or until golden. Note - As an added element, I sprinkled a bit of sugar over the tops of the scones after brushing on the egg.
I served the scones with the Fresh Blueberry Jam and Clotted Cream previously made. For the extra touch of 'homestyle' I also used the Kitchen-Fresh Buttermilk and Butter in the recipe itself. Served fresh from the oven, the resulting scones made for a great tea time, indeed!
Nutrition Info (1 Scone)
Calories 217, Total Fat 8.9g, Sat. Fat 5.4g, Cholest. 45.6mg, Sodium 206.2mg, Carb. 30.6g, Fiber 1g, Sugars 8.4g, Protein 3.7g
Remove dough from fridge, sprinkle a bit of the flour mixture, and remove to a flat surface. Dust hands with flour mixture and knead dough until flour is integrated throughout. Note - extra flour may be needed in the kneading beyond the 1/2 cup that was set aside if the dough begins to warm in the process.
Using a round cookie cutter or glass cup, cut dough into 1/2" thick circles. Place on a non-greased baking pan and brush egg onto each circle. Bake at 375 degrees for about 15 minutes, or until golden. Note - As an added element, I sprinkled a bit of sugar over the tops of the scones after brushing on the egg.
I served the scones with the Fresh Blueberry Jam and Clotted Cream previously made. For the extra touch of 'homestyle' I also used the Kitchen-Fresh Buttermilk and Butter in the recipe itself. Served fresh from the oven, the resulting scones made for a great tea time, indeed!
Nutrition Info (1 Scone)
Calories 217, Total Fat 8.9g, Sat. Fat 5.4g, Cholest. 45.6mg, Sodium 206.2mg, Carb. 30.6g, Fiber 1g, Sugars 8.4g, Protein 3.7g
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