Tea for Two with Buttermilk Strawberry Scones

 

Valentines is the perfect time to host a tea for two or pamper your friends.  Oscar Wilde’s famous quote “I am finding it harder and harder to live up to my good blue china” reminds me of the idealist way we behave around beauty and lovely things and nothing evokes more whimsy than a tea party.  Ireland is the largest tea consumer per capita than any other country in the world so I have indeed been steeped in the custom.  This week I hosted a lovely tea event at Reynolds Plantation in the beautiful Lake Oconee Georgia and judging by the laughter and smiles it was a memorable occasion.  So in honor of Valentines I would like to share my scone recipe with you for your very own celebration of love.

Buttermilk Scone ingredients (makes 12–15 scones):

  • 1 lb. (4 cups) self-rising flour
  • 1 tsp. baking powder
  • 4 oz. (½ cup) sugar
  • 6 oz. (¾ cup) Kerrygold unsalted butter
  • 2 eggs (beaten)
  • 6 fl. oz. (¾ cup) buttermilk
  • 1 egg beaten with 1 Tbsp. of water (to glaze)
  • :
  • .(How to make them)
  1. Preheat the oven to 425 degrees F.
  2. Sift together the flour, sugar and baking powder in a bow.  Rub the butter into the mixture with your fingers until it resembles coarse crumbs.
  3. Make a well in the center of dry mixture then set aside.
  4. In another bowl, combine the egg and buttermilk then fold all at once into the dry mixture.
  5. Stir until moistened then knead 4 or 5 times to create the dough.
  6. Use a floured rolling pin to flatten the dough to measure about 1” in height .Cut scones using a 1 ½” fluted pastry or cookie cutter, and place each cutout on a large baking pan. Brush the tops with egg glaze using a pastry brush.
  7. Bake for 15 minutes until the scones are a light golden brown, turning the pan around halfway through baking time to ensure evenness.
  8. To serve cut in half and spread a little kerrygold butter over each scone, top with strawberry preserves, a dollop of cream and garnish with a cut fresh strawberry! Valentines Joy to all and loads of love

Judith the Irish foodie

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