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.