Tea at Lily's Mini Scones
Source of Recipe
These are served at the afternoon high tea at Tea at Lily's in Fort Lauderdale
List of Ingredients
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 Recipe
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.
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