Friday, October 10, 2014

Proper English Scones w/ a Twist

I've been missing my home away from home: York, England.
I had been going to England every year from 2004 to 2011, and loved it so much I decided to do bible college abroad.
Whilst living in York for bible college six years ago, I fell in love with the culture and traditions of the English people. It's been three long years since I've been back, and I've been missing it desperately. So to remedy my reverse homesickness, I decided tea was in order, even though I had to forgo one of the best parts of English scones: clotted cream :( being lactose intolerant is a real pain in the you-know-what sometimes….
I also thought it would be fun to experiment with the recipe and come up with my own English scone vibe.
Without further ado, here's my [slightly twisted] English scones.

Preheat your oven to 400 degrees F.
In a medium bowl, add all your dry ingredients. In a separate bowl add your milk and lemon juice and let it sit for a few minutes, once it looks a little curdled, add the egg and whisk till combined.
Add the softened butter to dry ingredients and mix with a fork (or your hands) until mix resembles a coarse meal.
Add milk mixture and mix until dough combines - looks like a soft dough.

How gorgeous is my ceramic measuring spoons and cup?! My sweet friends gave the little beauts to me for my birthday last week!! Soooo pretty! I love that my friends know me SO well!


Turn the dough out onto a floured surface and roll out dough, or pat it out like I did because I'm a hands on type of girl…
Cut out your scones to your preferred size, or cut into triangles for a scone shape similar to those you find at Starbucks.


Place scones on: a greased sheet, parchment lined sheet, or a stone sheet (like I did).
Place in oven for 15 minutes or until they are golden brown.


Don't they look ridiculously scrumptious?!


Serve scones just by themselves or with a bit of jam/jelly (and clotted cream if you're not sadly lactose intolerant like myself), or even coat with a simple glaze… whatever your little heart fancies. 
Pour yourself a cuppa, and enjoy your little bit of English heaven while stuck in ridiculously hot southern California.
Also… how cute is my little elephant?! My best friend gave me the adorable cream pourer (along with other ridiculously adorable gifts) for my birthday last week, and I AM IN LOVE WITH IT!!


The elephant still needs a name, so any suggestions are welcomed! 


Enjoy!!

Proper English Scones w/ a Twist
(adapted from Basic British Scones)
2 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
1 cup homemade buttermilk (3/4 milk + 1/4 lemon juice)
1 egg, beaten
1/4 cup softened butter
1 tablespoon + 2 teaspoons baking powder
1/2 [scant] teaspoon salt
1/2 cup semi-sweet chocolate chips

Preheat oven to 400 degrees F
1. Add milk and lemon juice to measuring cup and set aside for a few minutes. 
2. Add all dry ingredients to a medium bowl. Mix a few times to incorporate all ingredients.
3. Add egg to milk, whisk together.
4. Add softened butter and cut in with a fork or your hands.
5. Add milk mix to dry ingredients, mix till combined - looks like a soft dough.
6. Turn dough out onto a floured surface, and knead together a few times.
7. Roll or pat out to about 3/4 inch thickness. Cut with a knife or circle cutter.
8. Place scones onto sheet about 1 inch apart, and place in oven for 15 minutes or until golden brown.
9. Enjoy however your little heart wants!!