Tea Scones

Are you a Brit? Are you Irish? Perhaps an Aussie? Every home will have it’s own favorite variety on the tea table. I prefer drinking Yorkshire Gold and most black teas; there’s a special place in my heart for vanilla chai, it’s like Christmas in a cup! For scones as well, family recipes are a staple and you’ll find them sweet or savory or plain, like a blank canvas for you to decorate.

I’m going to give you two that fit my own personal criteria: fast, easy, and all five of my kids will eat them.

Fast Scones

Combine:
2 & 1/2 C Bisquick baking mix
scant 1/4 C sugar
With:
2/3 C milk
1/4 C melted butter

Divide into 12 very sticky lumps of dough onto a greased cookie sheet.
Bake at 450* for around 10 minutes.

Want to be fancy? Open a “nest” with two forks in the center of each sticky lump and plop some jam, jelly or preserves in there before baking. 

Extremely Fast Scones

Combine:
2 C flour
1/3 C sugar
1 Tbsp baking powder
½ tsp salt
Then stir in:
1 C cold milk or cream

Knead briefly then cut or drop into 8 pieces on a greased cookie sheet.
Bake at 375* for 12-15 minutes

Still want to be fancy? You can mix in candied ginger or strawberry bits or even some savory bits (chives, cooked bacon). Then, paint them with melted butter and/or sprinkle on some coarse sugar before you bake them.

Scones are delicious served warm, straight from the oven. Store them airtight for up to 24 hours or freeze up to 12 weeks. Reheat them for 5 minutes at 350* when your guests pop in unexpectedly.

I have actually purchased crumpets at the grocery store. They are like english muffins. But they rhyme with “strumpets”. So they’re more fun.

For a party, place lemon curd, clotted cream, whipped cream, jams, preserves and butter curls in small dishes on the table.

Add plates of crust-less sandwiches, biscuits (cookies), tea cakes, scones, fresh bite sized fruit and berries.

Bon apetit!

Tea Party Time!

Tea Party Time!

 

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