Tag Archives: scones

Mock Clotted Cream

A  yummy, inexpensive substitute for Clotted Cream or Devonshire Cream!

Makes approximately 2 1/2 cups.

1 (3 oz.) package cream cheese (equal to 1/3 cup)
1 cup heavy whipping cream
1 tsp. powdered sugar
1/2 tsp. butter flavoring

1. In an electric mixer, beat cream cheese at medium speed until creamy. Add powdered sugar and butter flavoring and beat well.

2. Gradually add the heavy whipping cream and continue beating until solid peaks form. Do not overbeat or cream will separate.

3. Handle gently and as little as possible. Turn gently into a plastic container, seal tightly and refrigerate until use. Will keep in the refrigerator for 5 days.

4. On the day of your tea party, transfer mock clotted cream to your serving bowls. Cover and keep refrigerated until you are ready to serve with the scones. This cream will separate if it sits on the table too long, so be sure to keep cold until used.

Tip: Butter flavoring can be found in the baking aisle of grocery stores, near extracts or from cake decorating supply stores such as Wilton Cake Supplies.

Gift Idea: Consider giving this recipe on a cute store bought or handmade recipe card as an inexpensive, but much appreciated, party favor!

You’re invited to click Teapots ‘n More and browse our latest selection of teapots, tea accessories, tea spices, tea miniatures and elegant tea sets.

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The Make Ahead Options

Thank you for the great feedback on our two new scone recipes! We’re also very excited about them along with our two kitchen tested Make Ahead Options.

Tip: We’ve discovered that both options work very well with baking powder biscuits.

Since we like to make our scones as close to tea party time as possible, the frozen option is our personal favorite. 

We’ve pretty much run our course, along with trying your patience, on scone postings, so next week join us for some teapot talk!

For those who are wondering about the options, they are listed below for your convenience. They are also inserted in our recipes: Triple Chocolate Scones & World’s Best Scones Made Even Better.

Make Ahead Option #1: After mixing your dry ingredients and add-ins (ie: dried fruit, chocolate chips, nuts, etc) seal this mix in an airtight container such as a plastic bag and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and add the butter, milk and vanilla according to recipe directions. You’ll have tea & scones within a 1/2 hour if you multi-task on the tea. And this is also a great, inexpensive gift idea!

Tip: Exclude moist add-ins such as fresh fruit or lemon zest until you are ready to make your scones. At that time, add them between cutting in the butter and adding the milk & vanilla.

Make Ahead Option #2: After cutting your scones into desired shapes, place them on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil or freezer bags. Well wrapped scones will keep at least one month. When ready to use, place frozen scones on a lightly greased cookie sheet and bake according to recipe. Do not thaw first or add additional baking time for small scones, however, large scones may require a few extra minutes. You’ll have scones in approximately 20 minutes!

You’re invited to click Teapots ‘n More and browse our selection of english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets.

Triple Chocolate Scones

Triple Chocolate Scones

As mentioned in our previous post, here is the recipe for Triple Chocolate Scones with two “Make Ahead” options. They’re a scrumptious treat for special days or when you need a little chocolate. We hope you enjoy this fresh approach to our favorite tea treat with “lashings of cream” and jam, as our british friends say.

Triple Chocolate Scones
Makes 24 small scones, 1 1/4 inch (our favorite size) or 10-12 scones, 2 inch or 8-12 wedges.

1 3/4 cup flour
1/3 cup sugar
1 Tbsp. baking powder (Yes, that is a Tablespoon.)
1/3 cup unsweetened cocoa powder
1/2 tsp. salt
1 tsp. vanilla
6 Tbsp. butter
7-8 Tbsp. milk
1/2 cup chocolate chips
3 Tbsp. chopped or grated dark chocolate

1. Preheat oven to 400 degrees F. Sift together first 5 ingredients in a large bowl. Add the chocolate chips and dark chocolate.

Make ahead option #1: At this point, you can turn the oven off and seal this mix in an airtight container (such as a plastic bag) and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and proceed with step 2. You’ll have tea & scones within a 1/2 hour if you multi-task on the tea. 🙂

2. Cut butter into dry ingredients until approximately the size of peas.

3. Measure vanilla into a small bowl and add milk. Pour most of the vanilla milk into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk may be added 1-2 teaspoons at a time.

4. Turn dough onto a lightly floured cutting board and press out with hand to approximately 1/2 inch thickness.Tip: Do not knead dough and use as little flour as possible to keep the dough from sticking to the board.

Raw Sugar

5. Cut into desired shapes and place on a lightly greased baking sheet. Lightly brush tops with milk if desired. Sprinkle with raw sugar crystals or Sparkling White Sugar crystals such as those found at cake decorating supply stores or King Arthur Flour. Raw sugar crystals can be found in the baking aisle of many grocery stores. Tip: If using a biscuit cutter or glass, dip the cutting edge in flour first.

Sparkling White Sugar Crystals

Make ahead option #2: At this point, place your scones on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil. Well wrapped scones will keep at least one month. When ready to use, proceed to step six, using frozen scones. Do not thaw first. You’ll have scones within 20 minutes! 😀

6. Bake for 10-15 minutes depending on size. The 1 1/4 inch scone will be done in about 10 minutes. Sprinkle again with large sugar crystals while scones are still hot for visual appeal. Best served within 1 day of baking with butter or clotted cream and jam. Store in airtight container if serving later in the day. Tip: When baking, start checking your scones at the minimum baking time. You can always bake longer, but overdone is ruined.

Tips for great scones: Scones are like biscuits. To get a tender, flaky scone, the dough should be handled as little as possible and you should always use cold butter and cold milk.

You’re invited to click Teapots ‘n More and browse our selection of english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets.

World’s Best Scones Made Even Better

Cranberry Pecan & Triple Chocolate Scones

What’s different? Since scones are basically a sweet biscuit, we dropped the egg. Additionally, we reduced the milk and added two Make Ahead Options. These options allow you to make scones in as little as 20 minutes. We’re especially excited about Make Ahead Option #2 which goes from freezer to oven. We hope you enjoy this new & improved recipe!

World’s Best Scones (made even better)

Makes 24 small scones, 1 1/4 inch (our favorite size) or 10-12 scones, 2 inch or 8-12 wedges.

2 cups flour
1/3 cup sugar
1 Tbsp. baking powder (Yes, that is a Tablespoon.)
1/2 tsp. salt
1 tsp. vanilla
6 Tbsp. butter
6 Tbsp. (3 fl. oz.) milk
1/4 cup chopped nuts, if desired
1/2 cup of one or two of the following, if desired: currants, raisins, dried cranberries, dried chopped cherries, chocolate chips, cinnamon chips, dried chopped apricots or apples, etc.

1. Preheat oven to 400 degrees. Sift together first 4 ingredients in a large bowl. Add one or two of the above dried fruits, nuts or chips or leave plain.

Make Ahead Option #1: At this point, you can turn the oven off and seal this mix in an airtight container (such as a plastic bag) and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and proceed with step 2. You’ll have tea & scones within a 1/2 hour if you multi-task on the tea. 🙂

2. Cut butter into dry ingredients until approximately the size of peas.

3. Measure vanilla into a small bowl and add milk. Pour most of the vanilla milk  into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk may be added 1-2 teaspoons at a time.

4.  Turn dough onto a lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. Tip: Do not knead dough and use as little flour as possible to keep the dough from sticking to the board.

Sparkling White Sugar Crystals

5. Cut into desired shapes and place on a lightly greased baking sheet. Lightly brush tops with milk if desired. Sprinkle with raw sugar crystals or Sparkling White Sugar crystals such as those found at cake decorating supply stores or King Arthur Flour. Raw sugar crystals can be found in the baking aisle of many grocery stores. Tip: If using a biscuit cutter or glass, dip the cutting edge in flour first.

Raw Sugar

Make Ahead Option #2: At this point, place your scones on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil. Well wrapped scones will keep at least one month. When ready to use, proceed to step six, using frozen scones. Do not thaw first. You’ll have scones within 20 minutes! 😀

6. Bake for 10-15 minutes depending on size. The 1 1/4 inch scone will be done in about 10 minutes. Sprinkle again with large sugar crystals while scones are still hot for visual appeal. Best served within 1 day of baking with butter or clotted cream and jam. Store in airtight container if serving later in the day. Tip: When baking, start checking your scones at the minimum baking time. You can always bake longer, but overdone is ruined.

Check out our Triple Chocolate Scone recipe too!

Tips for great scones: Scones are like biscuits. To get a tender, flaky scone, the dough should be handled as little as possible and you should always use cold butter and cold milk.

For more tips, check out our article on Squidoo: How to Make Great Scones.

Some of our favorite combinations are:

Cranberry-Orange Pecan:  1/2 cup dried cranberries, 1/4 cup chopped pecans and 1/2 tsp. orange zest

Cinnamon Chip: 1/2 cup mini cinnamon chips and 1/2-1 tsp. ground cinnamon

You’re invited to click Teapots ‘n More and browse our selection of english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets. 

Tips for Tender, Tasty Scones

Cinnamon Chip Scones

It’s early morning and I’m making mini scones (about 6 dozen) in preparation for a meeting…pumpkin, cinnamon chip and golden raisin. A good flavor combination considering the season. Crunched for time, I’m resorting to my favorite box mix, Iveta Gourmet, which has me out of the kitchen and on my way  in an hour. I love that mix!

As I’m patting and cutting 4 bowls of dough, I find my inspiration for this post. How many times have I served scones only to hear this comment, “These are scones? But they taste so good!”?

While I appreciate the compliment, scones aren’t difficult to make. The appeal of a good scone is in the texture as well as the taste. It should be a little crunchy on the outside and tender on the inside. So without further comment, here are my tips for tasty, tender scones.

– Use cold butter or margarine and cold milk.

– Scones are basically a sweet biscuit, so follow the same rules: Don’t overmix and handle the dough as little as possible.

– When rolling out the dough, use as little flour as possible and roll to about 1/2 inch thick. Remember to handle the dough as little as possible. I’ve found that patting out the dough with my hand allows me to use less flour.

– Cut out small scones instead of large. I use a 1-2 inch round cutter. It’s a great size that your guests will appreciate.

– Don’t overbake! I know this is obvious, but still important.

– Make your scones the morning of your event. Remember, scones are basically biscuits, and therefore, will get stale more quickly.

Turbinado Sugar

– For extra table appeal, sprinkle your scones with coarse sugar before andafter baking. You can use raw sugar, demerara sugar, turbinado sugar or decorative sugars. I pick up decorative white sugar crystals from our local cake decorating shop and keep a vanilla bean in the sugar for extra aroma and flavor.

– If you’re crunched for time, don’t be afraid to use a mix. I’ve got a favorite scone recipe, but there are some good mixes on the market. As I mentioned, my favorite is Iveta. With a mix, you can have scones and tea ready in about 30 minutes.

If you’re looking for a good scone recipe instead of a mix, I recommend this one: The World’s Best Scones. As always, we’d love to hear your comments or questions.

Happy Baking!                                                                                                            Michelle in Customer Service

You’re invited to click Teapots ‘n More and browse our newest selection of english teapots, tea accessories, teacups, tea miniatures and english bone china tea sets.