Friday, April 29, 2011

british morning...


So, if you just can't get enough of that Royal Feeling, Classic Cream English Scones will help satisfy your anglofile needs and they're a great way to start a weekend morning.

Baker Beth shares a fantastic recipe--of course they are perfect with tea, but I'll be breaking tradition and partnering them with strong coffee. I have a feeling William and Kate would be OK with it. That's how I think they roll, just don't tell the Queen.

I have to admit--I came veeeeery late to the party on the whole wedding thing, but Kate has totally won me over. She is a star and adorable. I raise a scone to you, Kate and William.

Happy Weekend Kids.
-angelo

From BAKER BETH:
Classic Cream Scones
(From Simply Scones, Published by St. Martin's Press, 1988)

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter, chilled (I use salted butter)
1/2 cup heavy (whipping) cream
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup currants (optional)
1 egg mixed with 1 teaspoon water for glaze (optional)

Preheat oven to 425ºF. Lightly butter a baking sheet.

In a large bowl, stir together flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in the currants, if desired.

With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board. Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds** from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all dough is used. Lightly brush the tops of the scones with the egg mixture, if desired. Bake for 13 to 15 minutes, or until lightly browned.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container.

Makes 12 - 14 scones.

** For those who may not know, when cutting the scones, don’t twist the cutter back and forth. Just cut straight down. Twisting “seals” the edges of the dough and impedes them rising in the oven.

7 comments:

Beth said...

Scones make a good morning better! And I have here written permission from The Queen herself to enjoy them with coffee instead of tea. She refers to me as a "vulgar American," but I'm OK with that.

So coffee away, my friend! Coffee away!

Janelle said...

Enjoying my 'vulgar American' coffee as I'm reading your great post!! ;)

angelo said...

I too am partaking of the "vulgar coffee." Cheerio.

mrsben said...

Though they do look delicious Beth I have never been a big fan of scones ... but ... I do love my tea. -Brenda-

Beth said...

Three cheers for vulgar American coffee!

Brenda, I'm sorry you're not a fan of scones. If you've only had the nightmares that pass for scones at Starbucks or some such, then you haven't had scones. They're dry and yucky. These are lovely, especially a bit warm. I like them spread with boysenberry jam, but butter is nice, too. Or heavy whipped cream (since clotted cream is hard to come by 'round here). Or lemon curd.

Natalia said...

Passing this recipe along to my daughter in hopes she makes them soon.

In the mean time I'm enjoying my hot cross buns, bought at Tesco's a few days ago while I was in London, and lovingly packed into my suitcase.

Cheers!

mrsben said...

Beth, something that I have discovered about scones; if you are a fan of them then you will probably like Strawberry Shortcake as well. My Mother use to make both which by all reports were simply delicious (have never tried Starbucks) but unfortunately I have just never seemed to acquire a taste for either. My loss. :)
-Brenda-

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