Friday, August 07, 2009

Pomeroy House Scones


Happy Friday to all of you lovelies! I just made some scones this morning from a slightly-modified recipe from the Pomeroy House Tearoom, which sadly, is no longer open, but my sisters, mum and I used to go out there for their lovely tearoom and british foods and fare! So en lieu of the beautiful grey cloud cover today and cooler temperatures-sit down with some warm scones and jam, a good book, and a steaming cuppa tea.
(yeah yeah, I know the recipe isn't a "soaked" recipe (i.e. phytates broken down, but it IS a yummy little afternoon/morning indulgence and you can switch out regular unbleached flour for some spelt if you like! or use unbleached and add a TBSP or 2 of ground flaxseed!)

POMEROY HOUSE ENGLISH SCONES
*Preheat oven to 450 degrees F.
*in a medium bowl, combine:
2 cups flour
2 1/2 tsp. baking powder
6 Tbsp. whole butter/raw butter, chilled
*cut in the butter chunks with a pastry cutter until chunks are no bigger than small peas.
*mix in all at once:
3/4 cup milk (raw or whole)
*mix with wooden spoon JUST until it starts sticking together and leaving the sides. don't overmix it or you'll get little round bricks when they come out of the oven.
*clump mixture together and gently dump out onto a lightly floured surface.
*press out and fold in half, repeating this for about 6-7 times (this gives it the "pastry-like" layers), then roll the dough out until about a 1/2 inch thick.
*using a small round biscuit cutter or a very small glass, dunk the edge in flour and press down. Repeat. DO NOT TWIST THE CUTTER! if you do this will seal the edges and they won't get all puffy and pastry-like!
*when you cut it all out, gently press together, fold twice, then press out again and keep on cutting out the scones until there isn't anything left.
*bake for 15-20 minutes or until tops are golden brown and it smells irresistible.
*serve with clotted cream, jam, marmalade, honey, or anything that sounds lovely to you at the moment!

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