Hello! My name is Natalie Roth and I am in Ella Kirk’s Class, “Transforming Your Dough into A Life of Sweet Success.” It was last semester that I had the chance to be a part of the freshman colloquium course, “The Art of Making Dough.” In that class, I got to work in the bakery for the first time. I liked it so much that I knew that I had to take this course, which has not only given me the opportunity to create the wonderful treats that you know and love in the Terrier Bakery, but it has also inspired me and given me appreciation for the art that is baking. I’ve been encouraged to seek out new recipes as well as try old family recipes.
Today, I’m going to share a recipe for English tea scones. A scone is a pastry or a quick bread that can be sweet or savory depending on the recipe. It was commonly eaten at Afternoon Tea because of a Duchess of Bedford named “Anna.” In her time, there were only two main meals. She started a habit of having tea and breads – including scones- around four or five in the afternoon, eventually inviting friends to join her. This ritual became known as Afternoon Tea. Some scones are made with blueberries or raisins, but they are most commonly left plain so that they could be eaten with jam. This particular recipe has raisins. Enjoy!
Ingredients: 2 Cups Flour
½ Tsp Salt
1 Tbsp Baking Powder
¼ Cup Sugar
1 ¼ Cup Heavy Cream
½ Cup Raisins
(Separately)
¼ Cup Butter
4 Tbsp Sugar
Mix flour, salt, baking powder, sugar, and raisins together. Add 1 ¼ Cup of heavy cream. Stir slightly. Turn onto floured surface. Knead lightly (7 or 8 times). Make into pie-shaped mound. Using knife, score slices (as you would a pie). Then, cut through lines, separating slices and placing on aluminum foil-covered baking tray.
Melt ¼ cup of butter in microwave. Using pastry brush, spread butter evenly over scones (including sides). Sprinkle with sugar.
Bake at 425 degrees for 15 minutes.
These scones can be enjoyed with whipped cream and jelly if desired.
Looks great!
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