Royal Tea Recipes to celebrate Her Royal Spyness
This is the recipe used to make shortbread for the Queen's tea every day. It has been used at Buckingham Palace for many years. A former chef there is now a chef at a hotel in Toronto, and he has released this recipe to the public.
2 c. unsalted butter, at room temperature
2/3 c. granulated sugar
4 c. pastry flour
1 1/3 c. cornstarch
Superfine sugar for sprinkling
Cream the butter and sugar together until pale and fluffy. Gently mix the flour mixture into the butter mixture until it forms a soft dough. Cover with plastic wrap and refrigerate about 15 minutes, or until firm. Preheat oven to 325 degrees. Dust dough lightly with flour and roll it out to 3/4-inch thick square on a sheet of parchment paper. Transfer the parchment paper and dough to a baking sheet. Bake in the center of preheated oven for 30-40 minutes, or until lightly golden and firm to the touch. Remove from oven and sprinkle generously with superfine sugar. While still warm, use a paring knife to cut the shortbread into 48 pieces.
The Ritz Scones
1 1/2 c. self-rising flour, plus extra for dusting
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
3-4 T. butter or shortening
2/3 c. milk
Lightly butter a baking sheet. Sift the flour, cream of tartar, bicarbonate of soda or baking soda and salt into a bowl together. Rub or cut in the butter, fingertipping the mixture into large flakey crumbs. Stir to a soft dough by mixing in the milk with a knife. Roll out to a thickness of 1/2 inch or just over, and cut into rounds with a pastry-cutter, 2- 2 1/2-inches in diameter. Arrange them on the baking sheet fairly close together. Powder their faces with flour. Bake for 12-15 minutes at 425 degrees. They will rise and turn golden. They can be served cold, but are excellent while still hot.
Savoy Hotel Scones
1 1/2 c. all-purpose flour
4 tsp. baking powder
5 T. butter
5 T. granulated sugar
2/3 c. milk
1 egg yolk, lightly beaten, to glaze
Heat the oven to 400 degrees. Sift the flour and baking powder into a bowl. Rub the butter and sugar into the flour to form a fine crumble. Make a well in the center and add the milk (and optional flavorings such as sultanas, cherries, pecans or apple). Knead gently together, being careful not to overmix. On a lightly floured surface roll out the dough to 3/8-in. thickness. Stamp out 2 1/2-in. rounds with a plain pastry cutter. Place on a greased baking sheet and brush the tops with the egg yolk. Allow to stand for 15 minutes. Bake for 12-15 minutes or until risen and lightly golden on top. Serve warm, with clotted cream and strawberry jam.
