High Tea Scone Recipe from Wonder

[nsiordia]

Oh my, the scones were AH-mazing!! As was the cream!

Does anyone have the recipe for the scones and the cream? Thank you!!

 

[grlzmom]

Not sure if I still have the recipe, I'll try look for it but the surprising ingredient to me in the scones was YOGURT!

The cream isn't made. They get it in cans/jars, Devonshire or clotted cream and I forgot what brand they use.

 

[grlzmom]

Found the recipe. Haven't done the conversions from metric measures but this is the official Palo Hi Tea Pastry Mini Scone recipe:

6000 Gr Flour, All Purpose
180 Gr Baking Powder
600 Gr Sugar, Granulated
500 Gr Butter, Margarine, unsalted - melted
385 Ml Egg, Whole Liquid
2000 Gr Cream, Yoghurt Plain
2000 Ml Milk Homogenized, Jug
15 Gr Spice, Salt, Plain

1. Add in mixing bowl with Paddle, flour, sugar and baking powder
2. Melt butter and add in the eggs, butter and yoghurt into the flour mix
3. Add in last salt and milk, adjust the milk depending on if mixture needs more or less
4. Take out of the bowl and place on a floured bench, rest for 10 minutes and then roll out and cut.

Baking time 20 minutes Temperature 180 degrees Celsius



I forgot how many this yields but I'm pretty sure it's a huge batch

 

[Gigi22]

My goodness! I just checked how many cups 600 gr. flour would be--Yahoo says it would be 3 3/4 c.--you would have to reduce the amounts in the recipe to 1/10 to get something manageable for a small family. I make scones a lot, and they just aren't as moist and tender on the second day.
As for the clotted cream, you could use creme fraiche instead.

 

[plutolovr]

Creme fraiche is not the same thing. You can purchase Clotted Cream fairly easily these days. I know King Arthur Flour has it online to purchase. When I worked at the Four Seasons we used to open the jars, dump it in a bowl and whip it. Very yummy.

If you don't want to convert the recipe, just look for a recipe for Cream Scones. These are different than the usual triangle-shaped scones you see here in the US.

 

[Gigi22]

Creme fraiche is not at all the same thing as clotted cream, amongst other things there is a distinct difference in the amount of butterfat. Where I live in Canada the only clotted cream available in the groceries costs the earth and comes in very unappetizing-looking containers that are so tiny they might yield a total of 3 servings at best. Creme fraiche that I can make up fresh in my own kitchen is definitely preferable! And, I can always tell myself that it is the low calorie option.

 

[Kangarucci]

We use double thick cream or whip up thickened cream with a scant teaspoon of icing sugar and a few drops of vanilla or normally just whip up thickened cream by itself.
Some raspberry jam, others may prefer strawberry, on the scone followed by a dollop of cream and your right to go.