I just finished baking scones for the Rowayton Library tea I am hosting at 2 p.m. today. I used the T-Party tried and true recipe which always seems to produce scones with a wonderfully delicate, flaky texture. I decided to make wild blueberry scones as they were always a favorite at my former tea room.
Although I don’t ever share that scone recipe (sorry!), I am happy to offer some advice on how to achieve the perfect scone.
The key is to be sure to use very cold butter and very cold Half & Half. And most important --- DON’T OVERWORK THE DOUGH! Remember, a light hand is needed.
Use dried fruit, if possible, as fresh fruit may make your scones soggy. And it's also a good idea to line your baking sheets with easy release non-stick aluminum foil.
These yummy scones will be served with strawberry preserves and authentic clotted cream imported from England. Now I better take some time to review my notes for the little tea talk I'll be giving that will accompany these delectable treats.