The Ritz of London's Afternoon Tea Scones
Course:
Servings:
about 12 scones
Ingredients:
1 1/2 cups/225 g all-purpose flour plus more for dusting
2 tsp baking powder
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt or slightly less
3 Tbsp unsalted butter, cut into small pieces, plus more for greasing pan
2/3 cup/160 ml whole milk or buttermilk
Instructions:
- Preheat the oven to 425 degrees F/220 degrees C/gas mark 7.
- Sift the flour into a large mixing bowl. Add the baking powder, cream of tartar, baking soda, and salt. Work in the buutter with the fingertips until the mixture has the consistency of large, flaky crumbs. Stir in the milk using a spatula until the dough is soft.
- On a floured surface, roll out the dough to a 1/2-inch (1.25-cm) thickness. Using a pastry cutter 2 to 2 1/2 inches (5 to 6.5 cm) in diameter or a water glass, press out rounds. (Do not twist when pressing our, or the scones are likely to bake unevenly.)
- Lightly grease a baking sheet with butter. Arrange the rounds on the sheet. Lightly dust their faces with flour.
- Bake until they have risen and turned golden brown, 10 to 15 minutes.
- Remove from the oven. Serve warm.
Notes:
These divine scones are adapted from The London Ritz Book of Afternoon Tea. While the author calls them "austere little cakes, perfect vehicles for jam and cream," do not overwhelm the which such sweet toppings, as the scones themselves have a delicate and delightful flavor.
Source:
Darjeeling by Jeff Koehler p. 239
- Log in to post comments