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One lump, or two?

So the things and I are developing our own family traditions.  We walk around the block every evening and eat cumquats from the neighbors tree, we have spaghetti every Sunday, and now we are getting into having afternoon tea.  The evolution of a tradition in my house is very simple, I do it, the kids like it, and then they remind me to do it daily or weekly.  The tea thing is really more for me.  By 3 o’clock, all the naps are over, most of my “chores” are done and its nice to have a moment to sit and breath.  Its been very unofficial, until now.  More like a snack break for the kids and a second for me to have a cup of tea before the dinner/bedtime madness commences.  But I have upped significance of afternoon tea, making it an hour designated to sophistication (which I lack in my daily life) and feminism (also lacking!).  The kids get milk in a fancy tea cup, and I serve scones and cucumber finger sandwiches.  Its all very posh, until Nick yells “Poop!” and Lexy laughs milk out of her nose. 

Cream Scones
What you need:
  • 2 cups all purpose flour (plus a little extra for surface and hands)
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces ( I put mine in the frezzer for a few minutes)
  • 1/3 cup heavy cream
  • 2 eggs lightly beaten

What you do:
Preheat oven to 400.
In a food processor add flour, sugar, baking powder, salt and butter.  Pulse in 3-4 second increments until the mixture looks like course meal.  ( you can also do this by hand, with a pastry cutter or with 2 butter knives)

Transfer mix to a large bowl and add cream, eggs and vanilla and mix until just combined, the key is not to over mix these.

Turn mixture out onto a well floured surface, flour your hands and the top of the dough (this is some sticky stuff) and pat/press out to a 4×8 rectangle, trying to keep dough about 3/4 inch thick throughout.  Using a 2″ round cutter (I use a mason jar, because I am cool like that) cut out 8 to 10 scones.  Place on a baking sheet lined with parchment paper.  Brush the tops with a little cream and sprinkle with sugar.  Bake for 15-20 minutes.  Serve with fruit preserves and lightly beaten cream!

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