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Warm, fluffy scones with rich clotted cream and sweet jam, paired with tea. A truly soul-satisfying treat!
These classic buttermilk scones are wonderfully tender and flaky with a rich, buttery flavor. They have a slightly crisp golden top and a soft, light interior. Perfect for breakfast, brunch, or an afternoon tea treat, served warm with jam and cream.
Serving size: 1 serving
A classic, refreshing pitcher of homemade iced tea, perfectly brewed and sweetened just right. The ultimate thirst-quencher for hot summer days, ready in minutes and easily customized.
Serving size: 1 serving
Warm, fluffy scones with rich clotted cream and sweet jam, paired with tea. A truly soul-satisfying treat!
This irish_american dish is perfect for brunch. With 366.61 calories and 5.5g of protein per serving, it's a low-calorie option for your meal plan.
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pour in the cold buttermilk and stir with a fork until just combined. The dough will be shaggy and slightly sticky. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently knead 2-3 times until it comes together. Pat the dough into a 1-inch thick circle, about 7 inches in diameter. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Place the wedges on the prepared baking sheet, about 1 inch apart. In a small bowl, whisk the egg and milk together to create an egg wash. Brush the tops of the scones with the egg wash for a golden finish.
Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm with your favorite jam, clotted cream, or butter.
In a medium saucepan, bring 4 cups of water to a full rolling boil over high heat. This should take about 5-7 minutes.
Once boiling, remove the saucepan from the heat. Add the 8 black tea bags to the hot water. Cover the pan and let the tea steep for exactly 5 minutes. Steeping for longer can introduce bitterness.
After 5 minutes, carefully remove the tea bags using a slotted spoon. Do not squeeze the bags, as this releases bitter tannins.
While the tea concentrate is still hot, add the granulated sugar. Stir continuously until the sugar is completely dissolved, about 1 minute.
Pour the hot, sweetened tea concentrate into a large, heat-safe pitcher (at least 2-quart capacity).
Add the remaining 4 cups of cold water to the pitcher and stir well to combine. This helps cool the tea down faster.
Place the pitcher in the refrigerator to chill for at least 1 hour, or until thoroughly cold.
To serve, fill glasses with ice cubes. Pour the chilled iced tea over the ice. Garnish with fresh lemon slices and mint sprigs, if desired.
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