English Tea Scones

Thanksgiving was a new “first:” the first Thanksgiving Joel and I have spent together! It was a special, quiet, calm morning with just the two of us, followed by a drive through landscape dusted with snow before we arrived at the house of friends, who welcomed us with hugs and smiles and delicious food that reminded me exactly of home (except for the sauerkraut, another Thanksgiving first for me, which I ate with relish).

In the weeks leading up to Thanksgiving, I experimented with Gluten Free English Tea Scones (also known as English Cream Scones). During my trip to England, I tasted the English version of a scone (and aren’t they the authority on such things?) and was delighted with the toothsome treat I sank my teeth into. It was circular instead of triangular (mere aesthetics, I know, but worth noting nonetheless), and much thicker, fluffier, and richer than the American versions I had sampled and baked.

Once home, I set out to duplicate the English Scone, and found exactly what I was looking for in a little booklet of Yorkshire recipes. According to this booklet, “The essential of a Yorkshire scone is that it is cut into a round not less than 1 inch thick before baking.” This recipe has been the only scone recipe I’ve made since! But for the last six months, I’ve been gluten free, and I wanted to make the same fluffy, tall scone without wheat flour. When Melanie, my sister and expert on all gluten-free recipes, told me that even she had yet to find a stand-out gluten free recipe for scones, I rolled up my sleeves and set to work. The results were delicious, if I do say so myself, and I’m overjoyed to have a good gluten free recipe now.

Whether you’re gluten free or not, keep reading, because I include both recipes here!

Weigh out your flours. This is a far more accurate means of measuring flour in baking, and yields consistent results. This will be a simple endeavor if you're making the regular version, or a slightly more complicated process if you're making the gluten free version!

Add 4 1/4 teaspoons baking powder and 3/4 teaspoon salt

And 1 teaspoon xantham gum if you're making these scones gluten free and stir well.

 These scones are delicious plain, but for added interest, I wanted to add an Earl Gray Tea flavor. Add 3 teaspoons (or more, or less, depending upon your taste!) of tea leaves to 2/3 cup of hot milk and let sit.

Meanwhile, cut 1 stick of cold butter into the dry ingredients.

When the mixture resembles breadcrumbs, add 1/2 cup sugar and stir well.

Make a well in the center and drop in 2 eggs and 1 teaspoon vanilla

Gradually work in the milk, bringing the flour in from the sides until the dough is smooth and elastic. Do not overwork. (I chose to keep the tea leaves in the milk, but you can strain them out if you wish!)

Chill for at least one hour.

Roll the dough out to one inch thick

Cut into circles using a 2 inch biscuit cutter or into wedges using a pizza cutter

Brush with a beaten egg...

...and sprinkle with sugar. Bake at 425 for 10 minutes (gluten version) or 375 for 20+ minutes (gluten free version) until golden. 

Enjoy!

English Tea Scones: Regular Version

1 lb Flour

3/4 teaspoon salt

4 1/4 teaspoons baking powder

1 stick butter

1/2 cup sugar

2 eggs

2/3 cup milk 

opt. 3 teaspoons loose leaf tea

1 teaspoon Vanilla 

English Tea Scones: Gluten Free Version

4 oz Tapioca Flour

3.5 oz Potato Starch

2 oz Coconut Flour

3 oz White Rice Flour

1 teaspoon Xantham Gum

3/4 teaspoon salt

4 1/4 teaspoons baking powder

1 stick butter

1/2 cup sugar

2 eggs

2/3 cup milk 

opt. 3 teaspoons loose leaf tea

1 teaspoon vanilla

Mix the dry ingredients (excepting sugar) together well. Cut in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Make a well in the center, drop in the eggs and vanilla, and gradually work in the milk, bringing in the flour from the sides until the dough is smooth and elastic. Chill for one hour. Transfer to a floured surface and roll or press out lightly to one inch thick. Cut out rounds with a 2 inch plain cutter, brush with beaten egg, and place on baking sheet. Bake at 425 for 10 minutes (gluten version) or 375 for 20+ minutes (gluten free version) until golden.