Tea scones

Serve tea scones with butter, whipped cream, and jam. Heaven.

1	Preheat the oven to 450° F (225° C).
2	Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sitcky, dough.
3	Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
4	Roll out the dough to about 1/2 inch thickness. cut 16 rounds with 2 inch fluted cookie cutter and transfer them to a buttered cookie sheet. glaze tops with milk.
5	Bake towards top of the hot oven for 8 to 10 minutes or until well risen and golden brown.
6	Cool on a wire rack.

Servings: 4

Yield: 16 to 18 scones

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Cooking Tips

Raisin scones - add 1-2 Tbs raisins with the sugar.

Lemon and raisin scones - add 1 tsp finely grated lemon peel and 1-2 Tbs raisins with the sugar.

Orange and cherry scones - add 1 tsp finely grated orange peel and 1-2 Tbs finely chopped candied cherries, washed and dried, with the sugar.

Date and walnut scones - add 1 Tbs finely chopped dates and 1 Tbs finely chopped shelled walnuts with the sugar.

Cinnamon scones - sift 1 tsp cinnamon with the flour.

Ginger scones - sift 1/2 tsp ground ginger with flour.

Honey scones - use 1 Tbs honey and 7 Tbs milk instead of 1 cup milk.

Recipe Source

Source: All Foods Natural

SEASONAL EATING