A friend is visiting tomorrow and we’re going to enjoy a lunch with tea sandwiches and a cream tea with scones. I made the scones today so as to be free to make the sandwiches tomorrow. The scones keep at room temperature, lightly covered.
I used the cream scone recipe from Bon Appetit because it called for mixing chilled butter with the flour mixture by hand. It also allowed for patting out the dough and cutting it into triangles with a knife, or cutting them out with cutters. I used a scalloped cutter and a square one.
Before baking them in a 375 degree oven for 25 minutes, I brushed the tops with cream and sprinkled demerera sugar on them (which I used in the recipe too.)
Tomorrow, I’ll heat them up briefly in the oven, split them and fill with warm raspberry jam and creme fraiche. Lapsang Souchang tea alongside. Yum Yum!