Hi blog readers! It’s been a while AGAIN. Our sincerest apologies.
So. Scones. I don’t know about you but I am an afternoon tea aficionado. I have been at Claridges, the Empress Hotel in Victoria, the Drake in Chicago and the Garden Court here in San Francisco. I absolutely adore afternoon tea. It makes me feel like I am Lady Mary, about to go meet my dashing race car-driving husband or follow the hunt in some utterly fabulous clothes. Simply put, I feel like a queen.
The most important part of afternoon (other than the tea) is the scones. Taken with lemon curd and clotted cream, they are divine. I recently hosted (along with Michal) a petite afternoon tea with some friends. Because clotted cream is incredibly annoying to make, I made whipped cream instead. Michal made some incredible lemon curd, and I made these. The group made quite a refined trio.
I will be posting more from the tea party soon, but let’s start with these scones.
Zuni Cafe Scones
- 1.5 cups flour
- ¼ cup sugar
- 2 teaspoon baking powder
- Dash of salt
- 1 stick of butter (VERY VERY COLD)
- 1 ½ teaspoon freshly grated orange zest (optional)
- 1 egg yolk
- ¼ cup whole milk
- Preheat oven to 350˚ Fahrenheit and line a baking tray with parchment paper.
- Combine flour, sugar, baking powder and salt in a large bowl. Mix well.
- Using a pastry cutter, cut the butter into the dry ingredients. Continue cutting until you achieve tiny pea size butter chunks.
- Whisk together egg yolk and milk, and add to the bowl.
- Stir to combine, then knead with your hands until the dough comes together.
- Roll dough out with a rolling pin, and cut into triangles.
- Bake for 25 minutes, then let cool for 5 minutes on the pan.
- Enjoy! These are best warm and make a great breakfast if you have leftovers 🙂