Tea and scones, fit for a king

(Editor”™s note: With King Charles III”™s coronation set for Saturday, May 6 ”“ see Page 8 ”“ tea expert and Westfair contributor Ellen Easton https://www.wagmag.com/steeped-in-tea/ gets ready for the big day by preparing tea and scones ”“ and telling us the proper way to enjoy both: ) 

Ellen Easton’s Scones ©Ellen Easton 

Ingredients:  

3 cups all-purpose flour 

2 tablespoons granulated sugar 

2 tablespoons baking powder 

1/2 teaspoon salt  

1/2 pound (1 cup) unsalted cold butter, diced 

1 1/2 cups half and half  

 1 tablespoon pure vanilla extract, Nielsen Massey Madagascar Bourbon Vanilla if available 

Alternative ingredients (see below) 

Scone wash (see below) 

Cinnamon sugar (see below)  

Directions: 

Preheat oven to 350 degrees Fahrenheit. 

In a large bowl, combine flour, sugar, baking powder and salt. 

With a pastry blender or two knives, cut the cold butter into the flour mixture until the particles are the size of small peas. Fold your alternative ingredients of choice into the flour mixture.”¯ 

Add half and half and vanilla extract to the mixture and blend until dough forms.”¯Do not overmix the dough. 

With floured hands, pat or roll dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out the pieces and place them 1-inch apart on a parchment paper-lined or a lightly greased and floured baking sheet.”¯”¯ 

Lightly brush the top of the scones with a little of the half and half scone wash. Sprinkle some cinnamon sugar on top of each scone to taste.”¯ 

Bake 20 to 25 minutes until lightly golden brown.”¯ Baking time will vary according to the size of your scones. Remove them from the oven to a wire rack. Scones are best served warm.   

Yield ”“ 24 scones; prep time ”“”¯25 minutes; cook time ”“”¯20 minutes. 

Alternative Ingredients to Taste:  
Golden raisins or currants; ground ginger and butterscotch morsel bits; 
semi-sweet chocolate chips; citrus zest; poppy seeds; flavored extracts; coconut flakes; dried fruits; ground nuts; herbs and spices; or grated cheese. 

 Scone Wash: 1/2 cup half and half (for brushing top of scones) 
 
Cinnamon Sugar: 1/4 cup granulated sugar; 1 or 2 tablespoons cinnamon, to taste. In a small bowl, mix together the sugar and cinnamon. If more cinnamon sugar is needed, multiply the recipe. 

Fruit Glaze:  Lightly brush the top of each scone with the fruit preserve flavor of choice.   

The proper way to eat scones 
“Scones are traditionally served with preserves,” Easton said, “Devon or clotted cream and citrus curd.  Plain scones are delicious as they are. Added ingredients are a matter of personal preference.  

“The proper way to eat a scone is to break off one piece at a time from top to bottom, as with a dinner roll. Apply cream and jam. Repeat one bite at a time.  Do not slice your scone in half to slather with cream and jam. That was a hotel service gimmick introduced to save time at a larger tea event. While slicing a scone in half has been adopted by many, it will never be correct.”  

Brewing the perfect cup of tea ©Ellen Easton 

Preheat a teapot or “hot” the pot by rinsing it out with hot water. 

Bring fresh, cold water to a full, rolling boil. Remove from the heat so as not to allow the oxygen to escape the water. 

Use one teaspoonful of tea or one tea bag per cup (about 5 or 6 ounces of water). Pour the boiling water over the tea.  

Steep the tea for 3, 5, 7 or 10 minutes or the recommended brewing time as per the instructions of your blend. Tea must be brewed the full time to extract the complex flavors from its leaves. 

Do not judge the strength of your tea by its color. It takes time for the leaves to unfold and release their flavor. 

If you prefer your tea strong, add more leaves before brewing; less strong, add hot water after brewing. 

For delicate white and green teas, allow the water to cool before pouring over the leaves. 

Always decant the tea before serving to prevent the leaves from stewing in the pot.