Tea at Lily's Mini Scones
These are served at the afternoon high tea at Tea at Lily's in Fort
3 1/4 c all-purpose flour
2 T baking powder
1 t salt
2 T sugar
1 stick butter, chilled
2 T grated orange zest, optional but so good
2 c heavy whipping cream
1 large egg white, lightly beaten
1 t water
Preheat oven to 375 degrees F. Lightly grease and flour baking
sheets. In a large bowl, stir together flour, baking powder, salt
and sugar. Cut butter into 8 pats and add to dry mixture. Using a
pastry blender or large forks, cut in butter until mixture resembles
coarse bread crumbs. Stir in orange zest, if using. Add cream and
mix together to form a soft dough.
Turn dough onto a floured surface and knead gently for a minute.
Divide dough in half (keep one half covered) and roll or pat out to
a thickness of 1/2 inch. Cut out scones with a fluted 2-inch round
cutter, dipping the cutter into flour as needed. Place about 1 inch
apart on prepared baking sheet.
Combine egg white and water. Brush scones with egg white mixture and
bake in center of oven for 15 to 17 minutes, or until golden brown.
Transfer to wire racks to cool slightly.
Repeat with remaining dough, rerolling scraps as
necessary. Best served warm, but can be reheated, preferably wrapped
in aluminum foil in a 300 degree F oven for about 10 minutes. Can
also be frozen and reheated wrapped in aluminum foil in a 300 degree
oven for about 20 to 25 minutes.
Makes about 44 mini scones.