British Scones & Boozy Jam
Lazy social distancing Saturday. I had a hankering for British scones and boozy jam for tea. I haven't quite reached the sourdough starter/bread baking stage of self-quarantine yet, but I still love to bake for comfort. Scones are much easier and quicker. I have watched too many tears of friends spilled over their failed loaves already. Adam considers ALL baked goods just a vehicle for jam, so everyone is a winner.
I found the main differences between American scones (like a biscuit) and British scones are the amount of butter, and whether or not cold butter is layered in, or processed into the flour, softened for a sandy texture before adding milk and egg. The English also use caster sugar vs our granulated sugar. All that means is that I took our granulated sugar, pulsed it in the food processor a few times until it had a finer texture before adding it to my recipe. I love me a British style high tea, so I went with the Queen's carbs.
British Style Scone Recipe:
2 cups all-purpose flour (10 ounces by weight)
4 tsp baking powder
1/2 tsp salt
1/4 cup caster sugar
6 tbsp unsalted butter at room temperature (SOFTENED)
2/3 cup whole milk or half and half
1 large egg
1/4 teaspoon of lemon zest (optional)
a handful of raisins, cranberries or other dried fruit (optional)
Preheat your oven to 425 degrees Fahrenheit. In a food processor or large bowl, combine the flour, salt, sugar, and baking powder with the butter and pulse a few times until it reaches a sandy texture. If you don't have a food processor, rub the butter in with your hands until it reaches the same texture (1-2 minutes).
In a measuring cup, measure out your milk, add egg and whisk. Save 2 tbsp of the liquid for the egg wash, and pour the rest into the mixing bowl with the dry ingredients. Add dried fruit if you are using any. Use your hands to form a rough, sticky dough (handle it JUST enough to incorporate the ingredients together).
Flour your surface and pat the dough into a 1" thickness. Lightly flour the top. Using a 2 1/2" round cutter, cut scones out (do NOT twist, as it keeps the scones from rising). If you are short on time or don't have biscuit cutters, Just cut the dough into 2 1/2" squares. They taste just as good if less Instagram-worthy. Layer and pat down the scraps and cut additional scones. Place on lined baking tray. Brush remaining milk/egg mixture on top (only) of scones and pop them in the oven for about 13-15 minutes.
Your scones will look golden brown and smell amazing when they are done! Our scones are being used as a base for jam tasting and tea pairings. I am loving our Blackberry Cabernet Lavender jam and Bourbon Blueberry Jam with Harney & Sons Paris tea. Cognac Apricot is pairing nicely with Citron Green Tea.