Looking for recipe for English Tea scone
There is a type of scone sold in stores in the SF Bay Area by Sconehenge. They are called "English Tea Scones" and insanely good. The ingredients are:
Does anyone have a recipe that might approximate these scones?
The best scones I have ever had were from "Breakfast, Lunch, Tea" by Rose Carrarini. This was a COTM in April 2009. http://chowhound.chow.com/topics/608726. And the link to the recipe I choose from the book: http://chowhound.chow.com/topics/6087....
If your library has this book, it is worth taking out just for the scones. I foolishly didn't make a copy of the recipe before returning my book to the library.
The Sconehenge web site describes:
"English Tea Scones: Our most popular item, these are not like your average breakfast scone. Smaller, flakier, and richer, they go perfectly with tea or coffee. Packages include 4 scones, and flavors include:"
Sounds like they are quite rich on the butter - maybe 4oz per 2c flour.
A recent post on the 'Troubleshooting scones' thread has a link that tries to find the optimal butter and egg proportions. Keep in mind that technique is as important as ingredients when making biscuits and scones if you want them to be real flaky.
Americans distinguish between biscuits and scones. Biscuits have the flour, fat (such as butter), and liquid, but no egg or sugar. Scones are a bit richer, either with some sweetening or egg or both. They think of the richer ones as English, whether that is accurate or not. The Delia recipe partially fits this image, it has sugar but no egg. Self rising flour is available in the USA, but common only in certain areas. Most are still used to adding their own baking powder or baking soda.