Monday, April 9, 2012

Tea Time!

I recently celebrated my birthday, and rather than overindulge in alcohol, I decided to overindulge in cake and other baked goods.
I hosted a proper English tea party with floral dresses, facinators, and white lace gloves, and various cakes, cookies, and other treats.

I made homemade oreos, currant scones, cheese scones, and mini trifles.

I would post the recipe for the mini trifles, except I really have to credit my Mum on making the trifles.
We have a system, you see.
She makes the pound cake, custard, and whipped cream (the real deal, none of this Cool Whip from a plastic tub business).
And I assemble the ingredients into layers of pure deliciousness.
So I'm not really qualified to instruct one on how to make trifle...sorry!

The scones, which I do actually know how to make, were a big hit though, so here's the recipe.


2 cups flour
1/2 teaspoon salt
4 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 cup butter, chilled
2/3 to 1 cup milk

For sweet scones:
2 tablespoons sugar
3/4 cup current (or raisins, craisins, chocolate chips, anything really!)

For cheese scones:
3/4 cup shredded cheddar cheese
1/2 teaspoon dried mustard powder

1. Preheat oven to 400 degrees.
2. Combine flour, salt, baking powder, and cream of tartar (and sugar for sweet scones or mustard powder for savoury scones).
3. Cut butter into dry ingredients with a pastry cutter until mixture is uniform and resembles small peas.
4. Stir in currents or cheese, etc.
5. Add milk and quickly incorporate into mixture without overworking the dough. More milk may be needed if the dough isn't coming together.
6. Turn dough out onto a floured surface and pat into a rectangle 3/4 of an inch thick.
7. Cut into desired shape.
8. Brush tops with milk (and sprinkle with sugar for sweet scones).
9. Bake for 12 to 15 minutes, until golden on the edges.
10. Serve warm with butter, jam, and if you want to get real legit, clotted cream.

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