Tuesday, November 12, 2013

Take Time for Tea

Catching up with friends is always a pleasure: Dee and I went to the Gothic Tea Room (just love their warm scones with homemade lemon curd). I also had a tea party with Constance today, including sausage quiche and cinnamon buns. Meggar is making scones too. She has a group presentation for her British Literature class and called me for the Scottish Scones recipe from our American Girls Cookbook. Afternoon tea just makes the class/afternoon/life go better!
Proper Scottish Scones
2 c. flour, sifted
2 T. sugar
1 T. baking powder
1 t. salt
1/4 t. soda
1/2 c. raisins, currants, or coconut
1/4 c. oil
1/2 c. sour cream
1 egg
3 T. milk
Combine dry ingredients first. Stir in raisins. Add remaining ingredients and stir until dough just clings together. Knead slightly on floured board, and pat to 1/2-inch thickness. Cut out rounds with biscuit cutter or pretty shape. Place on greased cookie sheet. Brush tops with milk and sprinkle with pinch of sugar or sprinkles. Bake at 400' F for 12-15 minutes. Serve with butter, jam, and whipped cream.

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