Recipes Submitted by Terri (jdsmom):

OLD STONE HOUSE B&B SCONES (IRELAND)

2 1/2 c. flour

1/2 tsp. salt

2 Tbsp. butter

2 Tbsp. sugar

2 tsp. baking powder

1/2 c. raisins

7/8 c. milk

Mix flour and salt in a bowl. Rub in the butter with your fingers or a pastry blender. Add the sugar, baking powder, and raisins and mix together well. Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times). Roll out; cut the dough in half, then into quarters and then into eighths. Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar. Bake for 15 to 20 minutes in preheated 400º oven. When done transfer to a wire rack to cool.

New Hanover Lutheran LCW Cook Book from 1977

CLIFFORD TEA COOKIES

1 c. shortening

2 c. sugar

2 eggs

1 tsp. baking soda with a pinch of cream of tartar

pinch of salt

1 c. chopped nuts

3 1/2 c. flour

Roll into rolls; then put in refrigerator overnight. Slice and bake at 350 degrees. ENJOY! ~Terri

Gretel's Tea Biscuits

These bickies (I think you call them cookies in the US) are interesting and different. The lavender flavour is subtle and unusual and they're lovely with tea or coffee. (It's best to use English Lavender for baking....but French is OK) ~Gretel

Lavender Bickies

150 grams butter (2/3 cup)

115 grams (1/2 cup) raw sugar

1 egg beaten

1 Tbsp. dried lavender flowers

170 (1 1/2 cup) grams Self-raising flour

water

Cream butter and sugar, then stir in egg. Mix in lavender flowers and flour. Add a dash of water to make a smooth consistency. Preheat oven to 180*C (375*F). Grease 2 baking trays and drop teaspoon size dobs of the mixture onto them. Top with a sprinkle of the raw sugar. Bake 15 -20 minutes till golden. Makes about 25. (Editor's note-if you can't find raw sugar, try brown sugar).

English Tea Recipes from Rose:

There is this place really close to my Aunts house that I've been wanting to stop at and everytime we were down that way, it was either a holiday or on Sunday so they were closed. When we went down there yesterday (Friday) I thought about it and decided to check and see if they were open. They were!!!! Man did we have a blast! Mrs. Jessie found out (somehow hee hee ;) ) that I liked hot tea and here we went. We chatted and chatted. We were late getting to my Aunts house, BUT we had fun and we met a "kindred spirit". Mrs. Jessie is a really nice lady. Her husband is from England and all their shipments come from England. They are the most polite folks you'll ever meet! When she found out I liked tea she asked me if I'd like to have the recipe to the shortbread cookies and I said yes. So we jotted that down and as we walked and looked she said she had another one if I wanted it and I said YES I want it. So it's the 2-2-2 pastry recipe. NOW I'll hush and give ya the recipes! ;) ~Rose

2-2-2 Pastry Recipe

Recipe from Mrs. Jessie-Mae

This recipe makes the wrap and you can add any of your favorite fillings in the wrap.

Example: strawberries, apricots, pears, apples, meat, etc.

2- 4 ounces cream cheese (room temperature)

2 sticks margarine (room temperature)

2 cups all purpose flour

Mix up and roll out into 2 1/2 inch squares. Before putting in filling, place in refrig. and chill for an hour or two. Then when ready to put in filling, put 1-2 teaspoons. Filling and then bring each corner up to meet and mash together. Bake at 350 degreesÂ…Â….and it didnÂ’t have for how long on the recipe.

English Shortbread Cookies

From Mrs. Jessie-Mae

Mix 3/4 cup butter (room temperature) (NOT margarine)

1/4 C. sugar

Mix in 2 C. all-purpose flour (not quite 2 cups because it makes it too dry she said) If dough is crumbly add 1-2 teaspoons butter.

Roll dough 1/2 inch thick on lightly floured surface.

Cut out with cookie cutters the shape you want them to be.

Put on ungreased cookie sheet (spread out, donÂ’t put close together)

Bake 20 minutes at 350 degrees

Cool then take out of pan.

Makes: 2 dozen cookies

From Lizzie, Hostess and Moderator

LEMON SCONES WITH RASPBERRY CREAM

(The raspberry cream is an alternative to the normal jam and cream- makes 12).

Scones:

1lb 2oz plain flour

2 teaspns bicarb soda

2 teaspns baking powder

1 teaspn salt

4 1/2 oz unsalted butter

1/2 pint milk

zest of 2 lemons

1 beaten egg or extra milk(to glaze scones)

Raspberry cream:

1/2 pint dollop style cream (or clotted cream)

1 punnet of raspberries

Icing sugar

Scones : Preheat oven to 425 degrees. Grease a baking tray.

Sift flour, bicarb soda, baking powder and salt in a bowl. Rub in butter until mixture resembles breadcrumbs. Add milk and lemon zest to form a soft dough. Roll out to about 1 1/4 inch thick and cut out scones. Brush with beaten egg or extra milk and bake for 10 - 12 minutes. Remove to a cake rack and cool slightly. Serve warm with the raspberry cream. Raspberry cream : Mash the berries with a little icing sugar and swirl into the cream. NOTE: a punnet would be about half a pound. (Berries come in little plastic punnets here - we have to buy them from the store because it's too hot here to grow them).

The Perfect Scones and Devonshire Cream

I discovered what I think is the perfect scone recipe just yesterday. I've been experimenting with making scones and enjoying scones at various tea rooms for several years now, and I think I have found the recipe for the perfect scone! The dough is very easy to handle, the scones smell great while baking, and the finished product was very tender and flaky. Try it and tell me what you think! ~Kathryn51

BUTTERMILK SCONES

1 1/2 cups all-purpose flour

2 Tbl sugar

1 1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

6 Tbl cold butter (3/4 of a stick) cut into small pieces

1/2 cup buttermilk

2 Tbl sweet milk

Sift together flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add butter pieces to dry ingredients. Using a pastry blender or two dinner knives, cut butter into flour until the mixture takes on the size of small peas. Make a well in the center of mixture. Pour buttermilk into the well. Using a fork, pull the mixture into the buttermilk to form a soft dough. Turn out dough onto a floured surface. Knead gently. Cut into shapes using biscuit cutter or heart-shaped cookie cutter. Brush tops with sweet milk and bake at 425 for 12 min or until lightly browned. Yield: 8 scones, approx. 2 1/2" in diameter Recipe can be doubled.

Variations:

1) Sprinkle tops with cinnamon sugar after brusing with milk

2) Add 1/2 tsp grated orange peel to dry ingredients.

3) Add 6 Tbl currants to dry ingredients.

I've tried making Cream Fraiche here at home using a recipe that has powdered sugar and sour cream in it. I found it to be too sweet when eaten with jam. Plus, I'm not a fan of powdered sugar used in this manner.

I didn't like Cream Fraiche as well as Mock Devonshire Cream. I like my Mock Devonshire Cream made with less granulated sugar for the same reason. I also make my Mock Devonshire Cream with less cream so it will have more of a spreading consistency rather than being so much like plain ol' whipped cream. Maybe I'm straying too far from the original recipe by making it this way, but I like it better. I have also found that making it this way eliminates the need to whip the cream again just before serving.

Here's my recipe for Mock Devonshire Cream:

1 3 oz pkg cream cheese, softened

1/2 Tbl sugar

dash salt

1/4 to 1/3 cup whipping cream

In a medium-sized bowl, beat the cream cheese on high speed of an electric mixer until smooth. Add the sugar and salt. Gradually add the whipping cream and continue beating until mixture is stiff. Store in refrigerator.You could also try adding 1/4 tsp vanilla extract to that recipe for Mock Devonshire Cream.

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