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Tea Recipes

Lemonade Scones

4 cups self-rising flour
4 tablespoons sugar
1 cup cream
1 cup lemonade
1 teaspoon salt

For brushing tops: 1 beaten egg

Preheat oven to 350 F

Mix all ingredients in a bowl to a smooth dough. Roll gently or pat dough to 1/2" thickness on a floured board. Cut rounds with a scone cutter or floured glass. Place on an ungreased cookie sheet with sides just touching. Brush tops with egg or additional cream. Bake for 15 to 20 minutes or intil tops are light brown.



1 cup butter

2 1/2 cups all purpose flour

3 tbsp poppy seeds

1/3 cup sugar

1 1/2 tsp cream of tartar

1/4 teaspoon salt

3/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
2 tsp grated orange peel
1 large egg
2 tbsp orange juice

Preheat oven to 400F. Lightly flour heavy large baking sheet. Mix 2 1/2 cups flour, sugar, poppy seeds, cream of tartar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in 2 teaspoons grated orange peel. Whisk egg and 2 tablespoons orange juice in medium bowl to blend. Add to flour mixture; stir until just blended. Turn dough out onto lightly floured surface; knead gently until smooth. Divide dough in half. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Arrange wedges on prepared baking sheet. Bake until golden brown, about 10 minutes. Serve warm with jam and Double Devon Cream.