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Tea and Scones

March 14, 2012

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By Guest Writer Bernadine Chapman-Cruz

Step back to the old world pleasure of enjoying tea and scones. A cup of tea, especially on a wintery day, and a plate of freshly baked scones spread with preserves made from fruit or berries from your garden, is a marriage made in heaven.

Tea has been a staple for centuries spanning cultures across the globe. A soothing cup of tea has laid claim to being an integral part of sealing deals between countries; celebrated as the elegant, delicate drink of social engagements; and presides as a fundamental component of daily dining traditions. When a cup of tea is served with a scone sweetened with a dab of clotted cream, jam or jelly, the tasty combination conjures up thoughts of coming spring.

The origin of the scone is generally attributed to Scotland, but England and the Netherlands also hold legitimate connections to the scone’s ancestry. The scone is a quick bread comprised of flour, sugar, butter, eggs, milk and salt, baked in a small round loaf, many times with the addition of dried fruits such as raisins¸ currants, apricots or cranberries. It is the perfect accompaniment for tea.

Enjoy a pot of tea, a bite of scone, and friendly conversation around the table.

To make a batch of scones assemble the following ingredients:

3 c. flour

½ c. sugar

1 T. plus 1 t. baking powder

½ t. salt

¾ c. butter (chilled)

1 egg

1 c. milk

Directions:

  1. Preheat oven to 400 degrees.
  2. Mix flour, sugar, baking powder and salt.
  3. Cut in chilled butter.
  4. Whisk egg and milk, then add to dry ingredients until mixture is moist.
  5. Knead dough on lightly floured surface.
  6. Shape into two ½ inch thick rounds.
  7. Cut each round into 8 equal wedges prior to baking.
  8. Separate pieces to brown all sides.
  9. Bake on greased sheet for 15 minutes or until lightly brown.
  10. Optional: brush wedges with egg wash and sprinkle with sugar prior to baking.

Variations:

Add: raisins, currants, orange grated orange peel or lemon zest, apricots or cranberries  

Copyright 2012 Bernadine Chapman-Cruz 

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3 comments

  1. Hi everyone,
    These scones are super good! I made two batches and we ate our fill with enough extras to give to friends.

    I added the egg wash and sprinkled the tops with a little sugar. The recipe is easy and so tasty. Enjoy!

    Like


  2. Sounds divine. I have two friends that frequently make scones and occasionally I get to partake in scone indulgence. I sometimes like to slather a bit of lemon curd on my scones. I am saving Bernadine’s recipe for my first scone baking creation. Sue

    Like


  3. Hi Sue,
    Yes, lemon curd would be a very good spread to use on scones! I’m sure you will like the recipe and enjoy! Bernadine

    Like



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