When I was young - around high school age - my family had Sunday Night Teas. We kept the tradition, every Sunday evening for nearly five years. It was usually a fairly simple affair: small sandwiches, always scones, and tea of course. Though those days are long over, I've always kept this favorite recipe for Tender Scones close at hand. Last weekend I made them for a simple Sunday Morning Breakfast for some over-night company.
Recipe for Tender Scones
Ingredients
2 cups flour (I sometimes use 1 cup whole-wheat and 1 cup white)
5 T. sugar
1 T. baking powder
1/2 tsp salt
5 1/3 T unsalted butter, at room temperature
1 large egg, beaten
1/2 cup plus 2 T. heavy whipping cream
3/4 cup dried fruit, chocolate or chopped nuts (or any combination equaling 3 cups - I usually do currents and walnuts)
Instructions
1. Combine dry ingredients in a large bowl. Cut in butter with a pastry blender until it resembles small pebbles.
2. Mix in egg and 1/2 cup of cream.
3. Stir 3/4 cup of any combination of dried fruit, chocolate or nuts.
4. Preheat oven to 400.
5. Turn the dough out onto a lightly floured surface and knead gently.
6. Pat into a 1/2-inch-thick 9-inch circle. Cut out circles with biscuit cutter or cut into wedges.
7. Brush tops with remaining 2 Tab. cream and sprinkle with 2 T. sugar.
8. Bake for 15 minutes or until light brown.
Serve warm with Mock Devonshire Cream and Fruit Preserves
{Mock Devonshire Cream}
1 cup whipping cream
1/4 cup sour cream
1/8 tsp. almond extract
Beat whipping cream until soft peaks form. Fold in sour cream and almond extract. Serve chilled.
Setting a pretty table, and sitting down to slowing savor freshly brewed tea and warm scones made for such a pleasant start to the day. Makes me think I should start a new tradition - maybe Sunday Morning Teas or just a Sunday morning Special Breakfast? With three little people underfoot I hesitate to commit to something constant - but I do want traditions for our family.... so what am I waiting for?
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Sunday Morning Scones
Reviewed by jembe
Published :
Rating : 4.5
Published :
Rating : 4.5
