When you think of the Victorian Era, you probably conjure images of ladies and gentlemen in their finery sitting beneath a shade tree nibbling scones and sipping tea. Garden tea parties were popularized during the 18th century. Prior to tea time, men gathered in coffeehouses that didn’t allow women, so the purpose of the tea party was to bring the sexes together. The fad easily gained momentum and made tea a most fashionable drink.
I love scones and have tried several recipes. This recipe is easy and the scones are delicious.
Traditional Raisin Scones (Recipe from Paula Deen)
Prep Time: 10 min
Cook Time: 20 min
Serves: 1 dozen scones
3 cups all-purpose flour
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup, plus 2 tablespoons sugar
3 large eggs
1/3 cup buttermilk
1/2 cup raisins
Preheat the oven to 350 degrees F.
Sift together the flour and baking powder. In a separate bowl, beat the butter until creamy. Add the 1/4 cup sugar, beating until pale and fluffy. Add the eggs, 1 at a time, then add the flour mixture and the buttermilk. Sprinkle the raisins over the dough and gently fold them in. Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar. Bake for 20 minutes. Serve the scones warm, with softened butter and preserves.
Devonshire Cream Recipe
It’s sometimes hard to find good cream, so a friend sent me this recipe. It’s yummy and very simple. You can’t have a scone without lemon curd and cream.
Yields: 1 1/3 cups
8 oz pkg of cream cheese, softened
1/2 cup sour cream
2 tbsp. powdered sugar
In a small bowl, beat the cream cheese with an electric mixer until fluffy. Beat in the sour cream and powdered sugar until well mixed. Spoon into serving bowl, refrigerate until serving time.
Add Flare to Your Table with Prince of Wales:
To wow your friends at your next tea party, don’t break out the bone china. Try a Prince of Wales napkin fold. It’s easier than you think. To learn the fold, watch this short video: