Did somebody say high tea? It is probably my favorite way to treat myself, either here at home, out in New York, or in our kids cooking workshops during the summertime. Together we make a fine display of tea sandwiches and pour out a proper cup of tea which has to include scones in my book. I love how this mini party becomes such a special and festive treat. The way it gives you time to sit and talk with friends, share stories, and delight in those small finger sandwiches and sweets. It is also the perfect way for children to “play” but we also invite them to bake, prepare sandwiches, small desserts, strawberry jam, and of course, scones.
Scones
24 small (1/2 inch round) scones
Ingredients
4 cups Flour
1/3 cup Sugar
1 3/4 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 sticks Butter
3 cups Rolled Oats
1 cup Raisins (optional)
2 cups Buttermilk
2 Tablespoons Milk
1/8 cup Sugar
Instructions
Pre-heat oven to 375°
In a large bowl, mix together the Flour, Sugar, Baking Powder, Baking Soda, and Salt.
Cut the chilled Butter into small bits or grate it with a cheese grater. Using a fork or the tip of your fingers, rub the butter into the dry ingredients until it looks like a course crumb.
Add the Oats and Raisins or any other flavors, and blend well.
Add the Buttermilk into the bowl stirring with a rubber spatula until a dough forms. Using your hands work the dough until it just comes together.
Turn the dough out onto a floured table and pat it down into a square, making sure you don’t overwork the dough.
Using a round cookie cutter, make 24 Scones. Or, simply use a knife to cut the dough into triangles or squares.
Place the scone shapes onto a parchment lined cookie sheet. With a pastry brush, lightly coat the tops of the scones with the milk. Sprinkle with sugar.
Bake for 20-25 minutes until golden brown on the bottom.
Notes
I have been making these scones for what seems like forever and I have little notations of how to make different flavored scones in my recipe book. Like adding in “toppings” to the dough to create something new. You don’t have to use raisins but you can substitute chocolate chips, dried fruits, orange zest, candied ginger, dried cranberries, lemon zest, almonds, fresh berries, pretty much anything you like to make a new and imaginative flavored scone. Often I just like a classic oat scone with strawberry jam and butter, keeping it simple always works.