Thursday, April 28, 2011

Tea Time Scones

In honor of the Royal Wedding tomorrow
 I'm making scones.
 We can enjoy these with tea while we watch a bit of the festivities.
This is my favorite scone recipe because it's so easy.
They take just a few minutes to prepare.
 Combine the dry ingredients.
 Stir in the cream.
 Knead a bit.
 Flatten into a circle and cut out into circles or wedges.
 Place on a foil lined baking sheet. Brush with melted butter and a sprinkle of sugar.
 Bake until golden at 425 for 15-20  minutes.
 Serve warm with raspberry jam and butter, whipped cream or clotted cream.
Now all you need is   A Perfect Pot Of Tea.


Tea Time Scones
2 C flour
1/4 C sugar
1 T baking powder
1/2 t salt
Mix well then stir in
1-1/4 C heavy cream
(1/2 C currants or dried cranberries, optional)
Knead on a floured surface 6-8 times.
Pat out into a circle. Score and cut, or cut into circles.
Place on a foil-lined baking sheet.
Brush the tops with  2 T melted butter 
and a sprinkle, about 1 T sugar.
Bake until golden at 425 for 15-20  minutes.
Serve warm with jam, butter, whipped cream or clotted cream.

1 comment:

  1. This one looks like a keeper too, Rita. I use a traditional tea biscuit recipe from my mom that my family adores, but it uses shortening. I'm looking for a substitute recipe and this just might be it. The heavy cream sounds healthier than shortening. Thanks again for sharing.