|Ingredients for Scones|
|Butter cut into the flour.|
|Egg and milk mixed in the flour mixture|
Dough cut into wedges
|Scones with Passion Fruit Jam|
Whenever I make my jams the first thing that comes to mind is having them with scones. A scone is a quick bread, not a pastry, and is leavened with baking powder, not yeast. It is most often associated with the cream tea or Devonshire tea.
3 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
¾ cup butter, cut into ½ inch squares, frozen
1 egg, beaten
1 cup milk
1. Preheat oven to 400°F. Lightly grease a baking sheet.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in frozen butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
3. Turn dough out onto a lightly floured surface, and kneed briefly. Roll dough out into a ½ inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
4. Bake 1 minute in the preheated oven, or until golden brown.
I freeze the butter so that when mixed into the dough and baked it retains its form. As the dough bakes, the butter melts and creates little air pockets which keep the scones from becoming too dense. When kneading the dough be gentle for tender scones.
I like this basic recipe for my jams and other creations because it is a good background for the fruit flavors. Of course you may add dried currants or raisins, orange or lemon zest, or even some herbs for a more savory flavor.
Once you bite into this crumbly buttery cake, you’ll always want to have scones with your butter, jam or Meyer Lemon Curd. So when are you going to join me for breakfast…or tea?