Scones, Panetti and Bollos !
Scones, Panetti and Bollos are a small unsweetened or lightly sweetened biscuitlike cake made from flour, fat, and milk and sometimes having added fruit.
Tea Time Scones with butter Photography by Stephanie Tonini
A scone is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. The scones place of origin is Ireland, England and Scotland. Earlier Dutch schoonbrot, schoonbroot (fine bread, white bread). Schoon, scone, meaning "bright, beautiful" brot, meaning "bread" 1505-15. Word origin for scone C16: Scottish, perhaps from Middle Low German schonbrot.
A scones main ingredient is wheat flour, barley meal or oatmeal or the like. A scone is also usually eaten with butter. My preference!
Cubed Butter Photography by Stephanie Tonini
Dicing Strawberries Photography by Stephanie Tonini
Tea Time Strawberry Scones!
Makes One Dozen Scones
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup, (1 stick) butter or margarine cut into cubes
1 cup diced strawberries
3/4 cup buttermilk
1 egg white, lightle beaten, for glazing
Sugar for glaze
Preheat oven to 425 degrees F.
Mix flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl. Cut in butter with fork or pastry blender till the butter resembles pea size pieces. Stir in strawberries and add your buttermilk. Mix gently till all ingredients gather into a ball. On a floured cold surface pour out dough mixture onto floured surface and gently knead about 2 minutes. Roll or pat out (I prefer to pat) dough out to a 3/4 inch thickness and 14 inch in diameter. Cut into 12 pie, triangle pieces and space about 1/2 inch to 1-inch apart on greased baking sheet. Brush tops with egg white and sprinkle tops with sugar. Bake in preheated oven for 15 minutes or until nicely browned. Serve warm with butter or jam.
Strawberry Scone (patted out dough) Photography by Stephanie Tonini
Tea Time Strawberry Scones baking Photography by Stephanie Tonini