English Scones

We love going to tea! 

We’ve really enjoyed tea parties at Barbara’s Victorian Tea House (http://www.barbarasvictorianteahouse.com/) for one of my Gram’s birthdays and The Huntington’s Rose Garden Tea Room (https://huntington.org/tea-room) for one of my husband’s birthdays – yes, at his request!

We want to be able to have our own at home for special gatherings, so I’ve started to experiment with tea related recipes.

The Clotted Cream, Lemon Curd , Raspberry Jam, and these English Scones are de-licious! And WAY easier that you may think!!!

Now it’s time to master tea sandwiches…

English Scones Recipe

Ingredients

• 2 cups (+ more for rolling out) all-purpose flour
• 1 large egg, beaten (cold)
• 1/4 cup + 3 Tbsp heavy whipping cream (cold)
• 1/4 cup unsalted butter (cold)
• 3 Tbsp water (cold)
• 2 Tbsp sugar
• 1 tsp baking powder
• 1/2 tsp pink Himalayan salt
• 1 small pinch cream of tartar

Directions

1. Line a large baking sheet with parchment paper.
2. Over a large bowl, sift together 2 cups flour, 2 Tbsp sugar, 1 tsp baking powder, 1/2 tsp salt, and 1 small pinch cream of tartar.
3. Grate 1/4 cup cold butter into the dry mixture, tossing as you go to prevent clumping. My grater was in the dishwasher so I actually used a zesting tool. 😊
4. Gently hand-mix the butter into the flour until you have more rough textured blend.
5. In a medium bowl, beat 1 cold egg.
6. Add 1/4 cup + 3 Tbsp cream and 3 Tbsp water, then mix together.
7. Set aside 2 Tbsp of egg mixture in a small bowl – this is your egg wash.
8. Slowly add the cream mixture into the well, moving continuously, and until all added and just combined.
9. Transfer dough to a floured surface and roll out to about 3/4” (err on the side of more if needed). I want thicker…
10. Cut into desired shapes. My husband likes them in 8 kind of large rectangles and this recipe should give you 8 of those. A circle will allow for traditional triangles.
11. Transfer scones to baking sheet and brush tops with egg wash until just favor in top. Too much will prevent rising.
12. Chill in fridge for 10 mins.
13. While scones are chilling, preheat oven to 375◦ F.
14. Bake for 25 mins, until golden brown.
15. Serve immediately.
16. Store in airtight container at room temp for 1-2 days or in fridge for up to 1 week.

Nutrition Facts
Serving size: Scone
Servings: 8
Amount per serving
Calories	259
% Daily Value*
Total Fat 14.6g	19%
Saturated Fat 3.3g	16%
Cholesterol 41mg	14%
Sodium 166mg	7%
Total Carbohydrate 27.6g	10%
Dietary Fiber 0.9g	3%
Total Sugars 3.1g
Protein 4.3g
Vitamin D 9mcg	45%
Calcium 44mg	3%
Iron 2mg	9%
Potassium 119mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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