Scones and Breads
Scones are little individual quick breads similar to American biscuits. They are usually round but can be made in other shapes such as triangles or squares. They require about fifteen minutes to bake and should be served while still warm from the oven. Scones should be crispy on the top and bottom and soft and flaky in the middle. Traditionally they are served with butter at room temperature, lemon curd, marmalade or jam and Devonshire clotted cream. The recipe for Lemon Curd appears in our British Afternoon Tea menu, but we also provide it here for your convenience. The host should plan to serve one or two scones per guest. Because scones are best eaten straight from the oven, some hosts prefer to serve them as the first course. The host can also choose to present all of the tea foods at the same time, perhaps on a three-tiered server, and let the guests serve themselves as they wish. Some guests will start with the sandwiches and some will start with the scones. Almost everyone will eat the sweets last, but once Afternoon Tea begins, the host will not intervene to direct the guests’ enjoyment of the food. All of the recipes for the following scones and tea breads are included in the Tea Basics Menu available (in PDF form) for purchase in our online store. These recipes are also included for your convenience (at no charge) in the sections that follow:
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Basic Butter Scones
This recipe makes eight delicious pie shaped buttery scones or approximately twelve round scones, just the right number for a small tea party. Golden raisins are a perfect addition, but these classic scones are also divine just plain piled high with Devonshire cream and marmalade. See our variation below for Double Cherry Scones. 2 cups flour 2 tablespoons sugar ½ teaspoons baking soda 1 ¼ teaspoons cream of tartar ½ teaspoon salt 8 tablespoons (1 stick) chilled, unsalted butter, cut into small pieces ½ cup golden raisins (optional) 1 egg, separated ½ cup buttermilk 1 teaspoon lukewarm water for glaze Preheat oven to 425° F Special equipment: food processor, small bowl, parchment covered baking sheet, rolling pin, 2” round cookie cutter, pastry brush Makes: 8 to 12 scones
Variation: Double Cherry Scones Make the Basic Butter Scones as directed but omit the golden raisins. Instead, add ¼ teaspoon almond extract to the buttermilk and ½ cup chopped dried cherries and ½ cup chopped pitted fresh cherries instead of the raisins. |
Buttermilk Scones
These scones have a fine, dense crumb with currants and a little orange—a delicious melding of texture and flavor. This is a versatile recipe that can be adapted to create many different taste combinations. As our recipe notes, almost any kind of dried fruit can be added to the dough; raisins, cranberries and even chopped candied ginger are popular add ins. You can also make nut and spice scones by adding up to 2 teaspoons of ginger, cinnamon or nutmeg and 3/4 cup of toasted chopped nuts such as almonds, pecans or walnuts. Use this recipe to make the Currant Scones on our Mother’s Day Tea menu. 3 cups flour 1/3 cup plus 2 tablespoons sugar 2 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt ¾ cup (12 tablespoons) cold butter, cut into small pieces 1 cup buttermilk ¾ cup dried fruits such as: currants, golden raisins, cranberries or ¼ cup chopped candied ginger 1 teaspoon grated orange rind, bright orange zest only 1 tablespoon heavy cream Preheat oven to 400° F Special equipment: large mixing bowl, citrus zester, fork, pastry blender, ungreased baking sheet, ruler, small bowl, pastry brush, sharp knife Makes: 16 scones
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Mock Devonshire Cream
Devonshire Cream is a thick, clotted cream produced in Devonshire, England. Authentic Devonshire Cream is difficult to find in the United States, but you can make your own version of Mock Devonshire Cream with this easy recipe. It is the perfect partner for scones. 1 cup well chilled heavy whipping cream ½ cup sour cream 2 tablespoons powdered sugar 1 teaspoons vanilla extract Special equipment: medium sized mixing bowl, chilled in the freezer with the beaters of an electric mixer, rubber spatula Makes: 1½ cups
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Cream Scones
Wedge shaped with lightly browned sides and tops, cream scones and English tea are traditional partners. Serve with a plump mound of butter and some marmalade, lemon curd or jam. Fresh berries can be added to this recipe to create Blackberry, Blueberry or Raspberry Scones. See the variation below. 2 cups flour 2 teaspoons baking powder 1 tablespoon sugar plus more for sprinkling over the tops ½ teaspoon salt 4 tablespoons (1/2 stick) cold butter, cut into small pieces 2 eggs, well beaten ½ cup cream plus more for brushing the tops Preheat oven to 425° F Special equipment: cookie sheet, parchment, food processor, large mixing bowl, fork, rolling pin, ruler, sharp knife, pastry brush Makes: 12 to 14 scones 1. Line a baking sheet with parchment. In a food processor, add the dry ingredients and pulse briefly to combine. Drop the pieces of cold butter around the work bowl and process just until the butter is the size of small peas. Pour the butter mixture into a large mixing bowl. 2. Mix the eggs and cream together and add to the flour mixture. Stir with a fork until blended. Turn the dough onto a lightly floured surface and knead just until the dough holds together, about 30 seconds. 3. Pat or roll the dough until about ¾” thick and cut into about 12 wedges. Brush the tops with cream and sprinkle some sugar over the tops. Transfer the scones to the baking sheet and bake until the tops are just beginning to brown, about 10 to 15 minutes. Variation: Blackberry, Blueberry or Raspberry Scones. To make fresh berry scones, rinse 1 cup fresh berries just before making the Cream Scones. Dry the berries carefully on paper towels. Fold the berries gently into the dough in step 2 just after adding the eggs and cream to the flour mixture. |
Lemon Curd
Lemon Curd is a sweet, tart and creamy custard-like creation that has been a staple of British Afternoon tea for decades. Commercial versions are readily available, but making your own is easy and satisfying. The most traditional use for Lemon Curd is to spread it on the middle of a scone that has been gently pulled apart by hand. Devonshire Cream can then be piled on top of the Lemon Curd and the top of the scone replaced over the fillings. Lemon Curd can also be used to fill thumbprint or sandwich cookies, or to serve as a layer cake filling. It can also be added to a Trifle. 3 eggs, slightly beaten zest of 1 lemon ½ cup fresh lemon juice (from 2 or 3 large lemons) ¾ cup sugar ¼ cup (1/2 stick) butter, cut into chunks Special equipment: medium sized bowl, citrus grater, citrus juicer, whisk or immersion blender, sieve or strainer, double boiler, glass jar with lid. Makes: 1½ cups
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American Buttermilk Biscuits
American Biscuits are very similar to scones, except that they do not contain any sugar. Biscuits can be served like scones with butter, jam, marmalade, lemon curd or even honey or molasses. However, they are just as frequently served with savory items such as ham, bacon or gravy. Our Southern American Afternoon Tea menu includes Ham Salad Sandwiches on Buttermilk Biscuits. ½ cup (1 stick) butter, frozen 2 ½ cups self-rising flour 1 cup chilled buttermilk 2 tablespoons butter, melted Preheat oven to 475° F Special equipment: cheese grater, large mixing bowl, rolling pin, 2 ½” round cookie cutter, parchment lined jellyroll pan, pastry brush Makes: 12-14 biscuits
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Hot Buttered Crumpets
Crumpets and English Muffins are often confused. Both are popular at teatime or breakfast with butter and jam, and both are small, round, and bread-like, containing yeast to make them rise. However, Crumpets, which are eaten with butter on top and not split in half, are made from a batter and cooked in a skillet like pancakes. English Muffins, on the other hand, are made from a yeast dough and baked and are usually split in half horizontally and served with butter, jam or clotted cream like a scone or a sandwich. To make crumpets, you will need crumpet rings to prevent the batter from spreading in the skillet. You can buy a set of four 3 1/2” metal rings in a kitchen store. Crumpets have a pleasant, spongy, chewy texture and little holes on the top created when the bubbles in the batter popped while they were cooking. These little holes are perfect for soaking up melted butter and jam. Crumpets should always be served hot and buttered on top as soon as they are made. We feature Hot Buttered Crumpets on our Winter Afternoon Tea and Valentine’s Day Tea menus. Your guests will love them!
Special equipment: electric stand mixer with paddle attachment, large skillet, 3 1/2” metal crumpet rings, kitchen towel or plastic wrap, ¼ cup measuring cup, parchment covered cookie sheet Makes: approximately 12 crumpets
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Lemon Tea Bread
This intensely flavored lemon quick bread will charm your guests at Afternoon Tea. It is actually a perfectly textured loaf cake rather than a bread and will be served with the other sweets on the tea table. You will need at least two fresh lemons. You can make this tea bread a day early; keep it at room temperature, tightly wrapped, in the pan in which it was baked. This recipe makes 2 (9” x 5”) loaves. Serve one at your gathering, thinly sliced, and freeze the other, well wrapped in plastic wrap and foil, for a future occasion. These loaves also make much appreciated gifts. For the Lemon Bread: ½ cup (1 stick) butter, softened 1 ½ cups sugar 4 eggs the zest of 1 lemon (save the lemon for the glaze) 1 tablespoon lemon extract 4 teaspoons baking powder 2 cups flour 1 teaspoon salt 1 ½ cups half and half or whole milk cooking spray for the pans fresh strawberries or other berries for serving For the Glaze: the zest of 1 lemon 1/2 cup lemon juice (from 2 lemons) ½-3/4 cup sugar Preheat oven to 350° F Special equipment: citrus zester (use a micro plane for fine grating,) waxed paper, citrus juicer, large mixing bowl, medium sized mixing bowl, sieve or flour sifter, electric mixer, two 9 x 5” loaf pans, small glass measuring cup, long thin knife, wire rack, plastic wrap, aluminum foil. Makes: two 9” x 5” loaves
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Banana Bread
Banana Bread is welcome in all four seasons and makes a homey addition to the tea table. We offer this timeless favorite in our Mother’s Day Tea menu. This version creates a finely-grained, slightly dry Banana Bread that is perfect to slather with softened cream cheese for tea sandwiches. The key to a deep banana-y taste is to use very old, super overly ripe bananas. To collect the three old bananas needed for the bread, freeze each banana as it reaches perfect over-ripeness. This trusted recipe is from The Fannie Farmer Cookbook, one of our old favorites. 3 ripe bananas, well mashed 2 eggs, beaten 2 cups flour ¾ cup sugar 1 teaspoon salt 1 teaspoon baking soda ½ cup coarsely chopped walnuts cooking spray for the pan Preheat oven to 350° F Special equipment: large mixing bowl, 1 (9” x 5”) loaf pan, wire rack, plastic wrap Makes: one 9” x 5” loaf
Banana Bread and Cream Cheese Mini Sandwiches A clever way to present Banana Bread on the tea table is to turn the loaf into little sandwiches. Make these little treats shortly before your tea party begins. Just slice the entire loaf down the middle lengthwise with a sharp serrated knife. Then make thin matching slices by cutting across the loaf. Spread a little whipped cream cheese from a 4-ounce container over one of the matching pieces and top with the other, all the way down the loaf. Place the little sandwiches on a serving tray and cover loosely with plastic wrap until ready to serve. These mini Banana Bread Sandwiches would also look appealing on a two-tiered server or small cake pedestal. |
Persimmon Bread
When fall arrives and persimmons come to the market, it’s time to make Persimmon Bread. This moist, spicy loaf, filled with honey and ripe persimmon pulp, will fit right in at your Autumn Afternoon Tea. Serve it thinly sliced with Ginger Butter. ½ cup honey ½ teaspoon baking powder 1 ½ teaspoons baking soda ¾ teaspoon each: ground cloves ground cinnamon nutmeg 1 teaspoon salt 2 ½ cups flour 3 large eggs ¾ cup vegetable oil 1 ½ cups persimmon pulp (from 2-3 very ripe persimmons, about 1 ½ pounds) 1 cup chopped almonds, walnuts or pecans cooking spray for the pans Preheat oven to 350° F Special equipment: sharp paring knife, tablespoon, fork, large mixing bowl, electric mixer, small mixing bowl, 2 (8” x 4”) foil baking pans, wire rack, plastic wrap, aluminum foil Makes: two 8” x 4” loaves
Ginger Butter In a small bowl, combine ½ cup (1 stick) very soft butter with 1 tablespoon honey and 1 tablespoon peeled and finely grated fresh ginger. Beat with a wooden spoon until well mixed. Transfer to a small decorative bowl, add a butter knife and serve with thinly sliced Persimmon Bread. Garnish with chopped candied ginger if you wish. |
Zucchini Loaf
Zucchini Bread is the twin sister of Carrot Bread, and indeed these two versatile vegetables can be combined or interchanged to make this moist and flavorful quick bread. This recipe makes 2 large 9” x 5” x 3” loaves or 3 (8 ½” x 4 ½” x 2 ½” loaves.) Because this bread contains a generous amount of vegetable oil, it will keep well, tightly wrapped at room temperature, for 2 or 3 days before your tea party. Serve this sweet loaf at any summer tea gathering. We also feature it on our Honey Bee Tea menu, along with Honey Butter. 2 ½ cups sugar 6 large eggs 2 ½ cups vegetable oil 1 ½ teaspoons vanilla 4 cups flour 4 teaspoons baking powder 1 teaspoon salt 1 ½ teaspoons ground cinnamon 1 ½ teaspoons ground cloves ½ teaspoon nutmeg 4 cups grated raw unpeeled zucchini (or 2 cups of grated zucchini and 2 cups of grated raw unpeeled carrots) 2 cups of chopped walnuts, almonds or pecans cooking spray for the pans Preheat oven to 350° F Special equipment: electric mixer, vegetable grater, waxed paper, 2 large mixing bowls, sieve or flour sifter, rubber spatula, 2 (9” x 5” x 3”) loaf pans, long sharp knife, wire rack, plastic wrap Makes: 2 large loaves or 3 medium sized loaves
Honey Butter The taste of butter can be enlivened with all kinds of flavorings, from ginger to honey to vanilla, to citrus zest, brandy or any other flavor that will enhance the foods with which the butter will be served. Always start with very soft butter before adding flavorings. Combine ½ cup (1 stick) of very soft butter with ½ cup honey in a small bowl. Stir with a wooden spoon to combine. Transfer to a small decorative bowl (we recommend cut crystal,) add a butter knife, and serve with slices of Zucchini Loaf. |