o proper English tea would be complete without scones, would it? I can't imagine why you'd want to even try! The lightness of this dough, combined with jam, cream, butter... whatever your pleasure... they really are delicious little gems. Thankfully, they also got the real-deal-thumbs-up from our resident Brit at work (whew!).I'm putting them into my "make again & always" file for future scone needs. Why keep looking around when the jackpot has been hit?
Cream scones (with currents, if you choose. I did not.)
from Baking Illustrated
2 cups unbleached all purpose flour
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
5 Tbsp cold unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (if that's your inclination...)
1 cup heavy cream (I did mostly heavy cream, but some whole milk. I would imagine I could cut it even further downward in the fat department for future bakings
othing like an international extravaganza--Olympics, anyone?--to bring out the festive. We closed off the medal chase at work yesterday with a English-inspired tea-for-lunch to celebrate, complete with fabulous decor and flowers (my sister-in-law knows how to throw a party, for sure!), and even cut-outs of the royal family to facilitate the mood.
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