White Lions Tea House - Orillia

Experience The Charms of Tea

White Lions Scones

Making scones will take practice...it took me about 3 months to master them.  It helps if you have either cold hands or a cold counter (stainless steel or marble work best!)  The dough does require some working - kneeding in order to give the light layers but you don't want the butter to melt while working so do it quickly and on a cold surface to maintain the bits of butter.

Preheat oven to 375F

You will need:

2 cups all-purpose flour

1 Tbsp baking powder

2 Tbsp sugar

1/2 tsp baking soda

1/2 tsp salt

Mix dry ingredients together in a bowl (a cold stainless steel bowl will do the trick)

Cut in with a pastry blender (or 2 knives - although I've never mastered that process!)

1/2 cup cold butter (unsalted) until pea-sized pieces are interspersed in the flour mix

If you want to add some flavour at this point, you can use lemon zest, black currants, orange zest, ground up flavoured tea, maple syrup, dried lavender, dried fruit, grated chocolate...whatever you like.

Mix in 1 cup of plain yogurt (or you can use a flavoured yogurt)  Don't use fat-free as there is too much guar gum added...I prefer a 4% milk fat option.  (also, don't try Greek yogurt as it is too thick)  You can also substitute 1 cup of heavy cream if you don't care too much about your heart!

Partially mix the dairy into the flour mix - it will be messy.  Then remove all rings and get your clean, cold hands into the mixture to bring it all together as a dough.  At this point you can move the mixture to a cold counter surface to complete the mixing.  Once all the dry ingredients are incorporated you can start kneeding it into a smoother ball - this should take about 8 or 10 kneeds only. You may have to sprinkle some flour on the surface to keep it from sticking.The ball should be fairly smooth.  Pat it down on a floured surface...get out that old wooden rolling pin and give it a dusting of flour too.  Roll the ball out into a 1/2" flat disk and use a cookie cutter to cut out your individual scones.  Reroll the scraps once to cut more.  The final scraps can be rerolled and patted into a disk - this is the "Ends" scone which you get to try when they are hot out of the oven...it's not pretty but it is still tasty!

Alternatively you can cut the kneeded ball of dough into two pieces and roll each into a circle.  Cut each circle into 4 or 6 wedges.

Before baking, brush the tops of the scones with some cream.  I bake my on my baking stone but you can use parchment paper on a cookie sheet too. 

Bake at 375F for 12-14 minutes (less if you have convection, more if not) until just lightly browned.  If your oven has a hot spot (and most do), make sure to rotate the tray half way through baking.

Scones are really best almost right out of the oven with lemon curd, fresh jam, butter, honey...or whatever topping you like.  Even great with poached eggs on top for an Eggs Buckingham!  Enjoy.



Copyright © 2014 White Lions Tea House. All Rights Reserved. Login