Do you follow #TwitterBakeAlong? If not, you should! Each week they have a challenge for bakers. It is great fun to bake and see everyone else’s bakes. For Afternoon Tea Week the challenge was scones.
Of course, the debate rages on of how to pronounce scone and whether there is jam then cream or cream then jam (I’m the latter). To do something out of the ordinary, we decided to create a Texas Twist on Afternoon Tea with cornmeal scones.
Texas Twist on Afternoon Tea
It’s a simple menu – cornmeal scones with cinnamon honey butter and sweet iced tea. Basically, we slaughtered every sacred cow of a proper British Afternoon Tea. At least we used Twining’s English Breakfast tea!
This recipe only makes four (huge) scones but the recipe easily scales to however many you would like to feed.
It is easy to build a Winnie the Pooh themed picnic around Cornmeal Scones. Indeed we call them picnic scones because they travel well and can be paired with our Southern Fried Chicken and coleslaw to round out a full picnic menu.
There cannot be enough honey to go with Cornmeal Scones. One might think that cinnamon honey butter and then extra honey is too much honey but that isn’t possible.
Eating honey is a very good thing to do.Winnie the Pooh
Cornmeal – Not Polenta
Scones – Dry Ingredients
- 100 grams plain flour
- 100 grams cornmeal
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 50 grams light brown muscovado sugar
Scones – Wet Ingredients
- 100 grams Greek Yogurt
- 25 grams butter softened to room temperature
- 50 ml milk we used semi-skimmed
- baking parchment
- plain flour 25 – 50g for rolling out the dough
- scone cutters
- baking tray
- Heat oven to 190C fan
- Line baking tray with parchment
- Set out baking parchment and dust with flour for rolling out
- In a large bowl, add all of the dry ingredients.
- Make a well in the middle of the dry ingredients and tip in all of the wet ingredients.
- Stir only enough to combine. Don’t over mix or the scones will be dense not fluffy.
Rollout, Cut & Bake
- Tip the dough onto the floured surface.
- Fold the dough over to be about 2 inches thick.
- Use the scone cutter to cut the scone and place it on the prepared baking tray.
- Repeat until you have finished the dough. (The last one is always round for me because I just shape what’s left of the dough.)
- Bake in the oven until brown. This will take 15 – 20 minutes.
- Keep an eye on the scones because all ovens are different. I had to turn mine after 10 minutes of baking to even out the colour.