Best Tea Room Scones Recipes
BETTY'S OF YORK TEA ROOM FAT RASCALS - FRUIT BUNS/SCONES
When I worked in York, I used to nip down to Betty's of York Tea Rooms in my lunch break and treat myself to one of these delicious buns! Actually, they are a cross between a bun and a scone, and Betty's Fat Rascals differ from some other recipes, as they have whole blanched almonds and glace cherries on top! The origin of the name is unknown, but they are thought to have been made since the mid 19th Century - under the name of Fat Rascals! They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. These tasty fruit and peel buns are wonderful with a cuppa, to take on a picnic or, to tuck into a lunch box for the hungry workers and children! The original recipe uses lard, probably where the word "Fat" comes from - but I am not a lover of lard, so I have specified butter. A poignant historical note: A few years after Betty's opened its doors in York war broke out, and Betty's - in particular the basement 'Betty's Bar' - became a favourite haunt of thousands of airmen stationed around York. 'Betty's Mirror', on which many of them engraved their signatures with a diamond pen, remains on display today as a fitting tribute to their bravery, as obviously, some never came back. (NB: I note that a reviewer has said these are NOT Betty's Fat Rascals!! Well of course they aren't, as I don't have the "secret" recipe - but they are a very close match! There are dozens of Fat Rascals recipes throughout Yorkshire, this recipe is as close as you will get outside Betty's Tea Room! Enjoy them as a typical Yorkshire treat, as I still do in France!)
Provided by French Tart
Categories Scones
Time 25m
Yield 8-10 Fat Rascals
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.
- Rub the butter into the flour until it resembles breadcrumbs.
- Add the remaining dry ingredients and mix well.
- Add the cream and mix to a stiff paste - a firm dough.
- Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.)
- Arrange them on the greased baking tray and glaze them generously with the beaten egg.
- Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking!
- Bake for 15 to 20 minutes, or until they have risen and are golden brown.
- Allow to cool on a wire cooling rack.
- Store them in an airtight tin for up to 4 days.
TEA ROOM SCONES
I got this recipe from a local tea room. They can be made as recipe states or with white chocolate and cranberries. You can also add a number of things to the dry ingredients to make your own version such as chocolate chips etc.
Provided by Petdrwife
Categories Scones
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut butter into flour, sugar and baking powder.
- Mix together egg, half n half and vanilla.
- Blend wet ingredients with dry ingredients.
- Place on floured board, knead ten times (no more or will become to tough).
- Pat out and cut with a floured biscuit cutter or glass.
- Place on baking sheet and brush with a mixture of half n half and vanilla over tops.
- Bake at 350 degrees till brown on top and bottom like biscuits 15 - 20 minutes.
Nutrition Facts : Calories 274.1, Fat 14.2, SaturatedFat 8.6, Cholesterol 62.5, Sodium 233.6, Carbohydrate 31.4, Fiber 0.8, Sugar 6.6, Protein 4.6
ROYAL TEA ROOM SCONES
This recipe is George McNeill's of the Royal York Hotel in Toronto. If you like scones, this is worth making! Enjoy with afternoon tea or bedtime snack.
Provided by Whisper
Categories Scones
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt.
- With pastry blender or fingertips, rub in butter until mixture resembles coarse crumbs.
- Stir in raisins (optional).
- Make a well in the centre of the flour mixture.
- In a small bowl, use a fork to beat eggs and milk until blended; pour into well.
- Use fork to mix with quick, light strokes to make a soft, slightly sticky dough.
- Press dough into ball and knead gently on floured surface 10 times.
- Pat dough into 3/4 inch thick circle.
- Cut out, using 1 1/2 inch floured round cutter.
- Place rounds on greased baking sheet.
- Brush tops of scones lightly with glaze, and bake in 425 degree F oven for 15 minutes or until golden.
- Serve with strawberry preserves, clotted cream and tea.
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