I promise this is the last Royal Wedding-inspired treat for a while! Yes, I went a little crazy that day and have been recovering since. Today I bring to you the most delicious scones I have ever eaten. Considering how many I have tried over my lifetime, that is saying a lot.
The recipes comes from Sharon O’Connor’s Menus and Music Afternoon Tea and Serenade, recipes from famous tea rooms and classical chamber music. I got it as a gift years ago and love the music that comes with it but have always just dreamed of making the treats in the cookbook. Well I waited no more and chose the buttermilk scones with honey butter recipe that comes from Windsor Court Hotel.
In a large bowl stir together 2 cups of flour, 1 tsp cream of tartar, 1/2 tsp baking soda, pinch of salt and 1/4 cup of sugar. Cut in 1/2 cup of cold unsalted butter until mixture gets crumbly.
Stir in 1/4 cup of raisins, I had naturally-flavoured strawberry Craisins which I used instead. I added in 1/4 cup of buttermilk, 1 tbsp at a time. That was not enough! So I added more. Then more… And more… Until the mixture was “moist enough to cling together.”
The recipe also writes, “… too much liquid will make the scones tough.” I added in a hell of a lot of extra buttermilk. I thought I was doomed!
With floured hands I shaped the dough into a ball and flattened. Rolled it out until it was 1/2″ thick. You were supposed to cut into 2 1/2″ rounds but mine were 3″. Gotta get more biscuit cutters!
I placed the scones on a parchment-line baking sheet 1″ apart and brushed with an egg wash and sprinkled with lots of sugar. You are supposed to bake in the center of a preheated 350F oven for 15-20 minutes until golden.
I like mine to be a little lighter in colour to ensure they do not get too dry. To make the honey butter (which I highly recommend doing) mix equal parts softened butter with honey. Cut scone in half and spread liberally.
I thought I had died and gone to heaven! I know some people find scones boring or may think they all taste the same but I promise you, these are divine! Best scones I have ever eaten. Not too dry or crumbly and those strawberry Craisins added something special. They were so delicious and dangerous I quickly put them in the deep freeze, to be enjoyed only once a week for fear of eating them all in one sitting. I think they look quite pretty on my tea tray with my lemon pie cookies.
Yes, the royal wedding madness is over but the British half of me (the other half Latvian) will always be enamoured with tea time and the treats we indulge in with a delicious cup of hot tea.
Debra She Who Seeks says
Oh, they sound heavenly! And I love your 3-tiered presentation of scones and cookies — just like a proper High Tea!
Heather N says
These look really good 🙂 I love honey butter, especially with a bit of cinnamon.
They sound absolutely perfect for a Royal Tea occasion. I do have a similar recipe for scones as well and you’re right, they are soooooo scrumptious. I use craisins and raisins and the dough has some orange zest. Now I want to make them again too, love the idea of honey butter. Oh, and I definitely need to get one of those beautiful tiered serving dishes. It’s stunning!
Suzie Ridler says
Thank you! I love that tea tray. Got if for $8 at a flea market, can you believe it?! Heather, I agree, cinnamon would be fantastic. That’s awesome you have a similar recipe Ava, delicious aren’t they?
Emily Malloy says
These scones look perfect!
Tracy@Beauty Reflections says
Oh my these look and sound divine!! I am so going to bake these! Thanks!
Shannon Riley says
These look so good! 😀