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Beth's Easy Scone and Tea Pairings
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BETH'S SCONE RECIPES
Each Recipe Makes 8 scones
INGREDIENTS:
2 cups flour
2 tbsp sugar
1 ½ tsp salt
1 tbsp + 1 tsp baking powder
10 tbsp unsalted butter, very cold and diced into small cubes
½ cup of heavy cream
1 tbsp vanilla
2 eggs
FOR RAISIN SCONES:
Add ¼ cup black raisins and ¼ cup golden raisins
Egg Wash
1 whole egg
SERVE WITH: Twinings Apple Spiced Chai Tea http://bit.ly/1mTL7Oy
METHOD:
Preheat oven to 400F.
In a large bowl whisk together the flour, sugar, salt and baking powder.
Then work the butter cubes into the flour with your hands until a coarse meal develops. Then toss in the raisins and mix gently with your hands to combine.
In a separate small bowl add the heavy cream, eggs and vanilla and whisk with a fork until combined.
Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until combined, and then change to a large wooden spoon.
Turn the dough out onto a floured surface. Form into a disk, cover with plastic wrap and refrigerate for 30 mins, or pop in the freezer for 10 mins.
Once chilled, roll the dough out to ½ “ thickness. Cut out scones with a 2” round biscuit cutter and place on a parchment lined cookie sheet.
Then whisk 1 whole egg in a small bowl, then with a pastry brush lightly glaze the tops of the scones with the egg wash.
TIP: To assure your scones retain their shape after they are baked pop your tray into your fridge for 15 mins before baking. This will re-chill the dough and allow them to bake up in a more uniform fashion.
Bake for 10-12 mins until risen and golden brown. Serve with butter and jam alongside your favorite tea!
FOR CRANBERRY ORANGE SCONES:
Replace raisins with ½ cup of Cranberries
Add 2 tbsp orange zest with the cranberries
Glaze with heavy cream and turbinado sugar
SERVE WITH: Twinings Orange & Cinnamon Spice Tea http://bit.ly/1rnqMkw
To form triangle scones:
Roll dough into a square, ½” thick. Cut in half vertically, then horizontally. Then cut each little square diagonally to create smaller triangles.
Transfer to a parchment lined cookie sheet. Glaze with heavy cream and sprinkle with the turbinado sugar.
CHOCOLATE CHUNK:
Add 3 oz of chopped bittersweet chocolate at the coarse meal stage. Mix to combine and proceed as directed for basic scone recipe.
SERVE WITH: Twinings Pure Peppermint Tea http://bit.ly/1uHcgD1
PLEASE NOTE: This video has been sponsored by Twinings. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.
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