Tuesday, September 20, 2011

KBB # 25 Devonshire"Birthday Party" Tea



Let's celebrate the 4th KBB's birthday with Devonshire-style tea party, which is a typical British dish of tea came from Devon. In Devonshire-style tea time, scones served with clotted cream and jam.

In this challenge, KBB member were expected to create a light textured scones then serve them with a "tea party" presentation.




Talking about scones.... it remind me of the raisin scones that I bought at Al Kout Sultan Center. This kind of scone is one of my choice when I want to eat something starchy other than bread or cake.. Actually, while eating the crispy scone, I wondering myself how to make it. Then I looked the ingredients list...there're flour, butter, buttermilk, baking powder .. ooo...Let's make it anyway

Baking 911 said about the Scones: If any breads deserve the name "quick," it's the English Scone.
Instead of sweet, scones can be savory: add some caraway seeds or chopped dill, etc. to the plain dough with a pinch of salt. Serve with sour cream or crème fraiche.
Scones have been described as smoother than an English muffin, heavier than a muffin, and thicker than a flat bread. When made, scones have some height from rising in the oven, though not as much as a biscuit, are lightly browned on the outside and cooked all the way through on the inside. When opened, they should be slightly crumbly, tender and almost cake-like or flaky depending on how they are made. They are served freshly baked, warm from the oven, with butter, lemon curd, cream, honey and/or jam. Scones are traditionally served at English Tea Time, but in America they are served at any time during the day.


So, scone should be light, crumbly, not expanding too much, and the most important: it should cook thoroughly....

After browsing, my scone recipe choice is: Basic Raisin Scone Recipe from Baking 911 (By: The California Culinary Academy )
Makes 18 - 24

3 1/2 cups all-purpose flour
2 tablespoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup sugar
3/4 cup unsalted butter, cold
1/2 cup buttermilk, cold
2 large eggs
1-1/4 cups raisins, currants or dried cranberries (can be mixed)

1. Preheat oven to 375 degrees F. In a large bowl combine flour, cream of tartar, baking soda, salt, and sugar.
2. Cut in butter until mixture resembles fine crumbs.
3. Mix together buttermilk and eggs. Add to dry ingredients, mixing to form a soft dough. Stir in raisins.
4. Knead dough on a floured surface several times.
5. Pat out dough 1 inch thick. Cut into desired shapes and place on ungreased baking sheets.
6. Bake until golden brown (15 to 20 minutes).

Makes 18 to 24.

Place scones 1-1/2 to 2 inches apart on baking sheets. Bake in a preheated 375 degrees F oven until golden brown (20 to 25 minutes).
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Notes: You can make scones in any size or shape you wish -- circles, squares, triangles, hearts, crescents, stars. They're delicious as "sandwiches" filled with thinly sliced ham.

Per serving: 191 Calories; 8g Fat (35% calories from fat); 3g Protein; 28g Carbohydrate; 37mg Cholesterol; 262mg Sodium; 2 grams fiber






After all, I got the conclusion that making scone is easy & quick...
Come, try it...

The most important key in making scone is almost the same like making pie crust: use chill butter, do not touch the dough with hand intensely. Better use pastry cutter (look step by step photo) or 2 knives to blend the butter & flour.
Shape the scone with push down pressure, no need to press it around. If the oven already full, the left shaped dough can be refrigerate until ready to bake.
The complete tips can be seen in Baking 911.


Since the amount of baking powder is use quiet a lot, scones tent to be bitter. And for those who have low salt/sodium diet (hipertension), they should consider the amount of baking powder consumption.

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