Fresh scones and tea – the perfect afternoon treat
There is something so refined, so refreshing and oh so English about tea. Teatime is for many a civil respite in the day, when frenzied schedules are reduced to gentle calm.
Of course, there is no doubt that the English custom and fine art of afternoon tea can range from a simple one lump or two in a no-nonsense mug and a cookie to go with it to delicate porcelain cups of the brew accompanied by elaborate towers of dainty sandwiches and scones.
Four o’clock seems to be the magic time for putting on the kettle and laying out the necessary assortment of biscuits, tiny sandwiches and scones with clotted cream.
But with our busy and confined lives these days, that is a nice dream.
However, scones are a fun treat to make with family and they can be sweet or savory depending on what is mixed into the dough. For sweet, it could be raisins or dried fruits. For savory, cheese, ham or fresh herbs like tarragon or rosemary will do nicely.
As for the tea itself, just remember that in the words of the English: “You cannot make a cup of tea, if not the water boiling be.”
TUTTI FRUTTI SCONES
2 c. unbleached allpurpose flour
1 T. baking powder
K t. salt
N c. sugar
4 T. cold butter cut into bits N c. golden raisins or currants K c. dried apricots, cranberries, strawberries or blueberries
K c. chopped walnuts, hazelnuts, pecans or almonds
1N c. heavy cream
For brushing on top:
2 T. melted butter
2 T. coarse white sugar
Preheat oven to 400 degrees. In a large bowl, mix together the flour, baking powder, salt and sugar. Blend in the butter until it is crumbly. Mix in the raisins, dried fruit and nuts. Add the cream and mix just until the mixture comes together into a sticky ball of dough.
Line a baking sheet with parchment paper and transfer the dough to the baking sheet. With floured hands, pat the dough into a 10-inch round. Brush the top with the melted butter and sprinkle evenly with coarse white sugar.
With a knife, score the top to create 8 equal wedges
Bake for 15-20 minutes or until golden brown.
Separate the wedges and serve warm with jam or butter. Makes 8.