Rosemary Jelly and Raisin Scones for Tea

Friday, 

I made some apple rosemary jelly

Two jars

One for now and one for later!

The now jar

Was perfect with the fruit (raisin) scones that I baked off for tea

 A "mix bag" of tea things

The Whieldon Ware Antique creamer, plate, cup and saucer

I especially like the cup for it's a bit bigger!

Spode Blue Room teapot

And a Spode Camilla cake plate to hold the scones.

English mother-of-pearl jam spoon and butter knife

When I take tea alone, my company is usually a book

The herb garden is growing with wild abandon

And so my tea reading material has been mostly books about herbs

both growing and cooking!

The scones are easy to make --

I often make a half a recipe

which is just perfect for the two of us

for I prefer "fresh" scones!

It's an adaptation of one of the Barefoot Contessa's recipes:

Fruit Scones

2 c. flour

1 T. baking powder

1 1/2 t. salt

12 T (1 1/2 sticks) cold unsalted butter, diced

1/2 c. cold cream

1 cold extra large egg

1 egg, beaten with 1 T. water

1/2 c. raisins

Preheat oven to 425

Place 2 cups of flour, the baking powder and salt in the bowl of an electric mixer filled with the paddle attachment.    With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the cream and egg in a small measuring cup and beat lightly with a fork.    With the mixer still on low, quickly add the cream mixture to the flour mixture and mix only until moistened.    In a small bowl, mix the raisins with a small handful of flour and with the mixer still on low, add the raisins to the dough.    Mix only until roughly combined.

Dump out onto a well floured board and knead lightly about 6 times.    Roll the dough out to a rectangle 10 x 5 inches.    Cut with a round 2 inch cookie cutter or biscuit cutter.    Brush the tops with the egg wash, sprinkle with sugar, if desired, and bake for 20 to 25 minutes, until the tops are browned and the scones are cooked through.     Serve hot or warm.

NOTE:   I halved the recipe and I divided the egg (I measured by spoonfuls) and put halve in the recipe and made an egg wash out of the second half.    

It's Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday and Marty at A Stroll Thru Life  for Inspire Me Tuesday and Bernideen for Friends Sharing Tea.