A Cream Tea Time for You

Come Now My Dear

Come now my Dear,

And we shall have

A cup of tea and a glass

Of reverie.

We shall sit and sip

And gossip and laugh

And sigh and sip again.

For tea brings forth secrets and

Sensibilities at the same time.

So when we drink, we will know

With assurity just where

We find ourselves to be.

~Susan Patterson

aka Earlene Grey

At the TeaFestPDX Susan was giving a poetry reading

during the afternoon cream tea in the British Tea Tent.

The scones served were from the Newberg Bakery and

made by the owner, Brenda Berg.

Brenda had given a scone demonstration in the morning

and left these scones to serve for our cream teas.

She generously shared her recipe, which I thought you would love too.

Brenda’s Scones:    

2 cups flour

2 Tbls. Sugar

2 tsp. baking powder

½ tsp. salt

6 Tbls. (3 oz) unsalted butter (if you use salted butter, cut salt to ¼ tsp.)

2/3 cup milk (or more a little at a time)

1 egg beaten thoroughly to brush on top of scones

Pre-heat oven to 425 degrees.

Mix dry ingredients together. Cut in butter (add any chips or cranberries etc.) Stir in milk.

It should be fairly dry not sticky.

Place on lightly floured counter and gather into an 8” circle patting it down and making it round. Cut into 8-10 equal parts.

To make smaller sized scones: Cut the dough in half; pat each half into a 6-7 inch circle cut into 8 equal parts.

Place on a cookie sheet. ( I like to use parchment paper)

Brush egg on each scone top.

Bake in oven for 15 -18 minutes.   (I turn the pan at 9 minutes)

Remove from tray to wire racks to cool.

Enjoy! 

Now just add a good cup of tea

and you can have your own celebration. 

Linking to Bernideen at: http://blog.bernideens.com/