RECIPE TITLE "Scones"
Author: Recipes from Dessert Circus at Home
Copyright (c) 1999 by Team Torres LLC

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Yield: 30 scones--easy

Tea is such a lovely tradition. I think I like it so much because it reminds me of the time in Provence when we have our cake and coffee after the siesta. The little sandwiches and cookies are so delicate. My friend Peter Marengi shared with me the wonderful experience of having tea at the Lanesborough in London. I was amazed by all of the silver serving utensils that accompanied our tea. Having tea was only slightly more fun than being in my room and ringing for the butler.

  RECIPE INGREDIENTS

4 cups/18 ounces/500 grams bread flour
1-2/3 cups/9 ounces/250 grams cake flour
3 tablespoons + 1 teaspoon/1.6 ounces/40 grams baking powder
Generous 1/2 cup/4 ounces/120 grams granulated sugar
3-1/3 cups/27 ounces/750 grams heavy cream
3/4 cup/4 ounces/120 grams golden raisins
1 cup/3.5 ounces/100 grams blanched almonds, toasted and chopped
To finish the scones
1/4 cup/2 ounces/60 grams whole milk

  RECIPE METHOD

Preheat the oven to 400¦F (204¦C).

Place the flours, baking powder, sugar, salt, and heavy cream in a medium-size mixing bowl. Use an electric mixer set on medium speed to mix the ingredients just until combined. This is also an easy dough to make by hand. Stir in the raisins and almonds. When fully incorporated and the dough holds together, turn it onto a lightly floured work surface. Knead gently for about 1 minute, just until the dough is smooth. If you overwork the dough, it will shrink during baking. Use a rolling pin to gently roll the dough into a 1/2-inch-thick rectangle. Use a 2 1/4-inch fluted clutter to cut circles from the dough. Cut the circles close together to avoid waste. When all of the circles have been cut from the dough, push the scraps back together. Gently reroll them into a 1/2 inch-thick piece. Cut as many circles from this piece as possible. Repeat until all of the dough has been used. Place the circles on parchment paper-covered baking sheet. Use the pastry brush to brush some milk over the tops of the scones. This will give them a nice golden color. Place the baking sheet in the oven and bake until the scones are well risen and evenly golden brown, about 15 minutes. Remove from the oven and cool on a wire rack. Traditionally scones are served with clotted cream and jam. I think they are good with just about anything.

Recipes from Dessert Circus At Home; copyright (C) 1999 by Team Torres LLC. Reprinted with permission from William Morrow and Company, Inc. All rights reserved.

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