Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, March 4, 2013

Scones For Tea

My favorite tea treat has to be scones.
I could eat them every day at half past three
But, alas, I don't, for I feel that they need to be freshly baked
And not yesterday's leftovers.

And they're surprisingly easy to make

And a few of my favorites . . .

Traditional "fruit" (currant) scones
baked in the round shape that you always find in Britain

Miniature orange rosemary scones
Cut in the American triangle shape.

Whipping cream scones.    Just two ingredients -- self rising flour and real heavy cream
Somehow, I think the Brits would approve of that recipe!

An herbal scone baked in a round pan and cut in wedges.
Thanks to Rosemary House for their recipe.

Yogurt scones -- similar to the cream ones only self rising flour and yogurt.

But my hands down favorite is

A tradition scone slathered in Devonshire cream and topped with jam.

When we lived in England that spring, I had it as many times as I dared.
Every tea room offered a "cream tea"


I wish those in America did, too!

It's Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday.


Judith @ Lavender Cottage said...

You're right about only wanting to eat scones the day they're freshly baked. The outside has a crispness that gives way to a fluffy inside but a day later, all soft.
A friend told me she toasts her day old scones, something I've never thought to do. Well, hello crispy outsides again and now I toast them until they're gone.
I could definitely have scones every day with my afternoon tea.

Beth said...

Martha, I enjoyed seeing the various scones you've baked. I'm quite intrigued by the "two ingredient" scones! I have baked many different scones, most recently orange chocolate chip drop scones. Of the ones I have baked, my favorite is a recipe that has butterscotch chips in it. I enjoyed (and drooled over) your scone post! :-)
xo Beth

Joy said...

I'm going to have to try the yogurt ones, that sounds intriguing! I often toast my leftover biscuits so I expect toasting leftover scones would also give good results. Nice to know!

Gwen said...

Would you mind providing the recipes for the whipping cream and yogurt scones? Also, do you use baking powder in your round scones. They are so pretty and high!!

I just love your blog!!

On Crooked Creek said...

I sitting here drinking coffee this afternoon instead of tea. . .but I do wish I had a scone to go with this!!!
Aha! I'll send "Mr. Ed" to Panera Bread!!! :)

my cup of tea said...

I love scones that bake up nice and high. I would love to know more about the 2 ingredient scones. You always share some beautiful food!

Pat Mofjeld said...

Martha, does the Devonshire cream we buy in the stores here (that seems to have an unlimited shelf life before it is opened) taste the same as what you found in England?

Pat Mofjeld said...

Martha, does the Devonshire cream we buy in the stores here (that seems to have an unlimited shelf life before it is opened) taste the same as what you found in England?

lala said...

Some of my fondest memories from my trip to England also revolved around afternoon tea and scones. The 3:00 cream tea always warmed me up and helped me make it to a late dinner - it was a special time of day which I always looked forward too - especially because it allowed me to visit so many delightful tearooms.

Rosemary said...

Please pass the scones.... I'll have one of each! Don't they all look so yummy!

Unknown said...

Pat It is the same Or almost for ive never tasted them side by side What you buy here is processed in those jars but once opened it doesnt keep Even refrigerated

kitty@ Kitty's Kozy Kitchen said...

They all sound and look delicious, Martha! I end up freezing my scones, thawing them and then reheating in my toaster oven. I need to eat them warm, crisp on the outside and fresh on the inside.