MISSION VIEJO, Ca. January, 2012—Scones and tea are the top sellers on the menu at Coffee, Tea and Tulips. Owner Michael Samawi shares his recipe for their basic scone. At the tearoom/bistro they make other variations, savory as well as sweet.
2 1/2 cups flour – sifted
1/4 cup sugar
1 1/2 teaspoon baking powder
Pinch of salt
3 ounces unsalted butter - cold, chopped or shredded
3-4 ounces dried fruit – cranberry or currants are great
1 egg - beaten
2 ounces 2% milk
6 ounces half and half
Preheat oven to 410°
Method:
Combine dry ingredients in large bowl, add butter and mash using a large fork or pastry blender. Add dried fruit and mix.
Mix egg with dairy in separate bowl.
Using a rubber spatula with one hand, gently move the dry ingredients and add the wet, being sure to gently mix any dry ingredients from the bottom of bowl. Fold sides in.
When you are finished, which should not take long, there should be a little dairy left in the bowl. Using an ice cream scooper, scoop a portion of the dough and release onto either a parchment-lined sheet pan, or double sheet pans.
Bake for 16 minutes then check. Adjust time as necessary to achieve a golden color.
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Also read:
Visiting "Coffee, Tea and Tulips" for afternoon tea with global accents
Coffee, Tea and Tulips
25280 Marguerite Parkway,#B2
Mission Viejo,CA 92692
949.587.9988
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