Recipes for Tea from Razzle Dazzle
Maple Tea Scones
Maple Tea Scones
3 cups All-purpose flour -- unbleached
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
3/4 cup Unsalted butter -- cold
1/2 cup Milk
1/2 cup Maple syrup -- pure
1 1/2 teaspoons Vanilla extract
Homemade Devonshire Cream
1/2 cup Heavy whipping cream
1 tablespoon Powdered sugar
3/4 cup Sour cream
Preheat oven to 375 degrees; grease a baking sheet or line with
In a medium bowl, combine the flour, baking powder, baking soda and
salt. Cut in the butter with a fork or a heavy-duty electric mixer
until the mixture resembles coarse crumbs. In a 1 cup measure,
combine the milk, syrup and vanilla extract. Add to the dry mixture
and stir until a sticky dough is formed, adding a few more
tablespoons milk if the dough is too stiff.
Turn out the shaggy dough onto a lightly floured work surface and
knead gently about 6 times, just until the dough holds together.
Divide into three equal portions and pat each into a 1-inch thick
round about 6 inches in diameter. With a knife or straight edge, cut
each round into quarters, making 4 wedges. The scones can also be
formed by cutting out with a 3-inch biscuit cutter. Place the scones
about 1 inch apart on the baking sheet.
Bake for 16 to 20 minutes until crusty and golden brown. Serve
immediately with jam and Homemade Devonshire Cream.
To make the Devonshire Cream, in a clean mixing bowl, whip the heavy
whipping cream with the powdered sugar until soft peaks form. Add
the sour cream and beat until just fluffy and well combined. Scrape
into a covered container and refrigerate until serving.
Razzle Dazzle Recipes
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