Scones for Tea
From Lisa Worrell
There must be a zillion recipes for scones, but I keep coming back
to this one because it is so easy that my 7 year old daughter prepares
them or if we have unexpected company they are very fast to make.
They are so delicious that they are requested every time my tea
sipping friends stop by for a visit. I've used them as gifts
and have brought them to people who are grieving because the
scones and tea entice even those whose appetite is dull from
sorrow.
Scones
1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy cream
2 teaspoons finely shredded lemon zest (optional)
1/2 cup dried cranberries or raisins (optional)
Preheat oven to 375. Mix together the flour, sugar, baking powder, and salt. Make a well in the center and and pour in the cream and lemon peel. Stir together until crumbly then use your hands to gently knead the dough into a ball.
Place ball onto floured surface and either roll out or pat the dough into a circle (7 1/2" around). Cut the dough like pizza into 6 - 8 wedges.
Place scones 1" apart on an ungreased cookie sheet (I use a baking stone). Lightly brush scones with additional cream and sprinkle with sugar if you like. Bake about 18 minutes or until scones are golden brown. Serve warm.
About the Author
Lisa Worrell is a homeschooling mom of two children from New Jersey.
She teaches Sunday School to 4 and 5 year olds, loves to cook, read,
decorate, garden, play tennis and guitar (not at the same time) and
take care of the family pets which includes a cat, a cockatiel, two
bunnies, fish and soon, a retired racing greyhound.
Relates Features
Tea Time and Emma Barr
Tea Recipes
