Week #6 of LaTeaDah's Gracious Hospital-i-Tea Blog-a-thon is entitled The-Sweet-and-Savory-of-Yummy. We are asked to "share favorite tea time recipes for sweets or savories." Here are two of my favorites!
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Scones from The English Rose ~ 66 Laurel Street ~ San Carlos, CA
- 3 cups flour
- 1/2 cup raisins
- 1/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 stick of butter
- 1 cup milk
Preheat oven to 400 degrees.
Mix all ingredients together with hands, except the milk. Add milk all at once. Mix well. Knead mixture 8 to 10 times. Roll out on floured board to 1 1/2 inches thickness.
Cut with a biscuit cutter. (Note: For best height, use an up and down movement, do not twist the cutter.) Place on ungreased cookie sheet.
Bake about 25 minutes or until scones are lightly browned. Serve warm with butter or clotted cream and jam. (Note: At the restaurant, they also have lemon curd on the table which is also delicious with these scones.)
Recipe yields about 2 dozen scones. They freeze well for future use.
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Red Pepper Jelly from my grandmother (1904 ~ 1999)
6 2-lb red peppers- 1 1/2 tsp salt
- 1 cup white vinegar
- 1 1/2 cup granulated sugar
Remove seeds and membranes from peppers; cut into strips and put through course grinder. Place ground peppers into bowl and sprinkle with salt to draw juice. Let stand for 60 minutes. Drain well and discard juice.
Place peppers into saucepan. Add vinegar and sugar. Stir and simmer over medium heat for 55 minutes or until a little thick (like jam) when tested on plate. Let cool on a dish. If not "runny," then it's done.
Serve with cream cheese on toasted rounds or any cracker. May be frozen in small portions.
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Credits: Photograph of scones from epicurious.com. Photograph of red pepper jelly from The Candied Quince.
