Insider's Kitchen

No.199 (11/11/11)

Darjeeling Tea Scone

By Keiko H. Johnson
Staff Writer

In Britain , scones are served as a part of traditional English cream tea, which is the type of tea menu consists of a cup of milk tea, a scone, whipped cream, and strawberry jam. Its lightly sweetened biscuit has a simple texture that makes a great snack between the meals. Normally, British scones come in various flavors and they are available at the stores. I am sharing the recipe I obtained from one of my friends I met here in Britain , and it is one of my favorite scones that I truly enjoy having with a freshly brewed cup of English breakfast tea in the afternoon.

1/2 cup bread flour (or all purpose flour)
1 1/4 cup all purpose flour
2 tsp baking powder

2 tbsp sugar
1/4 butter
80 cc milk
2tbsp Darjeeling tea leaves

Sift together all of the dry ingredients.
Dice butter into 1 inch pieces
Add butter into dry ingredients and combine them both with using fingers until the dough becomes crumbly. ( Do not knead the dough. Use the fingers and break the butter cubes into small pieces)
Use the food processor and crush the tea leaves into the fine pieces.
Make the well on the center of the dough.
Add crushed tealeaves and pour half the amount of milk into the well.
Combine them all gently together with fingers until well blended. ( Again, do not knead. Combine them just until the powder is gone.)
Fold the dough into half and wrap with plastic wrap and rest the dough in the refrigerator for 20 minutes.
Take the dough out on the flat surface and roll the dough out into 2cm thick sheet.
Use the round shaped cookie cutter and cut out the dough.
Bake it in the oven at 300-320 F for 11-12 minutes.
Serve the baked scone with whipped heavy cream, and strawberry preserves/jam. Don't forget to brew English hot tea as well!
Bon Appetit!
I hope you will like it. Enjoy!

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