How to make scones, Harvest Moon style. They're the perfect tea time treat, especially when it's cold outside. I don't have any Jersey Cows, but I think I found an elegant solution for you. Here's how you make them:
Scone Jam: 12 oz. bag frozen raspberries 1 cup sugar 1/2 Granny Smith apple, peeled and grated 2 tsp lemon juice Pinch of salt 1 TBL butter
Scones: 1 1/2 cups flour 1/4 cup sugar 1 TBL baking powder 1/2 tsp salt 4 TBL butter 1/2 cup half and half 1 egg Clotted cream or marscapone cheese, to serve
For scone jam: place raspberries, sugar, apple, and lemon juice in a medium pot. Bring to a low boil. Cook over medium heat for 15 minutes, mashing the fruit with your spatula and stirring constantly. Take off the heat and add salt and your butter. Once butter is dissolved, place it in a jar. Allow it to cool and place in the fridge to set.
For scones: in a measuring cup, place half and half and an egg. Whisk to combine. Reserve a tablespoon in a small bowl. Set aside.
Preheat oven to 450 degrees. In a large bowl, combine flour, baking powder, sugar, and salt. Mix together with a fork or whisk. Add your cream and egg mixture and stir it in until flour soaks it up. Dust a surface with flour, lightly. Kneed dough for about 30 seconds. Roll out until it’s 1 inch thick.
Punch out 2 inch rounds from the dough. Place on a parchment lined sheet. Brush the tops with reserved egg/half and half mixture. Turn down your oven to 425 degrees. Bake your scones for 12-15 minutes or until lightly golden on top. Remove from the oven and allow to cool.
To serve: slice scones in half. Spread on clotted cream or marscapone cheese and your scone jam. Serve with a pot of your favorite tea.
When it gets cold outside,
it's great to retreat indoors and make a big batch of fresh scones.
These harvest moon scones are made with flour,
Jersey milk, and good butter.
Now, I can get a hold of pretty much everything except
for the Jersey milk because I don't live
anywhere near any of the Jerseys,
but I think we can still adapt this tasty recipe.
First, some scone jam.
Now, you can use strawberries for this, but I prefer raspberries.
Place a bag of frozen ones in a pot
with some grated apple, lemon juice, and sugar.
Bring it to a boil. The apple is here not for flavor,
it's to help the jam set naturally.
You won't really taste it. It's a cool little jam trick.
Alright, now cook this fancy fruit mass
for about 15 minutes on medium heat,
mashing the fruit as you stir. When it's thick and gorgeous like this,
turn off the heat and finish it off with a pinch of salt
and a little bit of butter.
Once it's cooled down a bit, you can ladle it into a pretty jar.
Congrats! You made scone jam. Keep it in the fridge.
Let's make some scones to spread this on.
Alright, instead of Jersey milk,
I'm using half and half, which is pretty rich stuff,
kind of like Jersey milk.
Add an egg, and whisk it to combine.
Reserve a little bit of this mixture for later.
Go preheat your oven to 450 degrees.
Alright, using a large bowl, mix flour,
baking powder, sugar, and a little bit of salt.
You can sift this, or like me, mix it with your
your hands. Farm cooking is pretty handsy.
Time for butter. Use your hands and mix in the butter,
rubbing it against the flour with your fingertips.
This part's pretty fun. It's a pretty satisfying
feel if you've never done this before.
It should look pretty sandy when you're done, like this.
All right, now add your dairy mixture and mix it in with a spatula.
Don't worry about overmixing
here. These are European scones,
so they don't mind being a little overworked. In fact, once
you're done mixing, you're gonna want to knead
the dough for about 30 seconds on a lightly floured
surface. Cool.
Now we want it rolled out to about an inch thickness.
You can use a rolling pin,
but this dough is pretty pliable enough to use your hands.
Punch out two inch rounds. Feel free
to re-roll the dough though after you get the first batch done.
The second batch will be just
as good. Once you've got your scones lined up
on a parchment lined sheet, brush them with your
reserved mixture. All right, turn down your oven
to 425 and cook for 12 to 15 minutes or until the
top is lightly golden. Whoa.
All right, let them cool a while.
When you're ready to eat, place a
scone on your plate. Dollop on a generous amount of that jam you made.
These are usually served
with clotted cream, but that's kind of hard to find in the States,
and it's also kind of pricey.
Mascarpone cheese tastes very similar, and it's also very affordable.
That's what I use. Slice
the scone in half, and spread on your cream.
Then spread on your jam. Oh, and make sure that you also
brew a big pot of your favorite tea.
Tea time! Harvest Moon style!
Yummy! Thanks to my producers
who make this all possible.
You can be featured here if you hit up my Patreon. Mother 3 Magic
Cake is a great tea time treat that's just as easy
to make as these scones. Check it out! Also,
be sure to hit me up on all the links
in my video description. I'm happy to chat.
Like, comment, subscribe, you know the deal. Thanks! Bye!
