I recently held a high tea for my sisters (my mom was supposed to come as well, but had to decline due to a bad cold). Everything went over well and as usual, I made way too much food. I made:

  • Raspberry and White Chocolate Scones (scroll down for recipe)
  • Mini Turkey & Brie Croissants with greens tossed in a homemade herb and garlic balsamic
  • Cucumber with Herbed Cream Cheese and Fresh Dill Finger Sandwiches
  • Curry (mild!) Egg Salad Sliders
  • Store bought macarons
  • Store bought mini cream puffs (I <3 Costco!)
  • Mini Key Lime Cupcakes with Buttercream Icing
  • Blackcurrant Tea and Orange Dreamscicle Tea

Of course during the rush of getting everything on the table, I forgot the Devonshire Cream. I found the jar of it yesterday so thought I would put it to good use and make some scones for breakfast. As I’d just picked a small bowl full of strawberries, from the plants on the deck, I added those. I took about half a cup of whipping cream, whipped it up and added the Devonshire Cream and whipped again until blended. Soooo yummy. I wish I had some essence of strawberry to put in it, I think that would have been just the perfect added touch. Alas, I only had vanilla.

  • Raspberry Scones
    Raspberry Scones
  • Turkey & Brie Mini Croissants
    Turkey & Brie Mini Croissants
  • Cucumber & Herb Cream Cheese with Fresh Dill
    Cucumber & Herb Cream Cheese with Fresh Dill
  • Curry Egg Salad Sandwiches
    Curry Egg Salad Sandwiches
  • Mini Key Lime Cupcakes with Buttercream Icing
    Mini Key Lime Cupcakes with Buttercream Icing

 

Print

Strawberry Scones

Ingredients

Basic ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 tablespoon white sugar
  • 1/4 cup COLD butter
  • 3/4 cup buttermilk*
  • For Berry Scones:**
  • Fresh strawberries
  • 1/4 cup white or dark chocolate chips
  • 1/2 whole nutmeg grated

Instructions

  • Combine the dry ingredients and grated nutmeg in a medium sized bowl.
  • Cut in the butter and crumble quickly with your fingers until it forms a rough granular texture.
  • Add the berries and chips and toss to mix.
  • Add about two thirds of the buttermilk and begin to form a dough. Add the rest slowly until a ball has JUST formed. (It may be a bit lumpy and unwieldly due to the berries. Get it to the point where it all sticks together without overworking the dough.
  • Form into a flattened circle about the circumference of a dessert plate.
  • Cut in half, form each half into another circle.
  • Cut each circle into quarters.
  • Place on a silpad on a baking sheet and bake for 18-22 minutes at 425°F until they are browned and when tapped sound a bit hollow.
  • Remove from oven and let cool for a couple minutes before serving with some Devonshire Cream that has been blended into some whip cream.

Notes

* If you don't have buttermilk, put 1 tablespoon white vinegar into 1 cup white milk and set aside
** If you would like a berry scone, add just before you add in the milk. If you want to use raspberries, I would use frozen so they don't get mushed.
If you like this recipe, please share!
SCONES FOR HIGH TEA

Post navigation


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Social media & sharing icons powered by UltimatelySocial