Simple Cream Scone Recipe

We had a ladies tea at our church today, and I made these yummy, simple scones for the event.  The recipe was in a book from a friend.  It is a simple recipe to make up, and the scones are best warm, right out of the oven.  They are good both with homemade strawberry jam AND lemon curd.   Enjoy!

2 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
4 Tbsp. sugar
6 Tbsp. butter
2 eggs, beaten
1/3 cup cream, milk, or half and half

Combine flour, baking powder, salt, and sugar.  With a pastry blender cut in butter.  In a separate bowl combine eggs and cream until well blended.  Stir cream mixture into dry ingredients until they are moistened.  Gently pat down dough on floured surface and cut out with flower cookie cutters.  Brush tops with cream and sprinkle on sugar.  Bake at 400 degrees for about 10 minutes or until just browned. 

Tea Time Magazine and Beautiful Chintz

I just KNEW when I opened my mailbox and saw the July/August issue of TeaTime magazine that I'd love it. I love chintz and quickly flipped over to the article "A Summer Hat Tea Party" that the front page was taken from.  It is just lovely!  The chintz tea set is beautiful.  I enjoyed reading through the recipes as well--especially the summer hat peach pies (adorable) and the blueberry buckle.  I tried the blueberry buckle recipe this past week.  We enjoyed it for breakfast for two days (we liked it better cold).  It was not only easy but super yummy.  Sorry, I didn't get any pictures of it.  Just trust me....it was good.  Anyway, the magazine was a great issue.  I learned a lot about Darjeeling (very interesting), spoons (looking forward to the next feature on miniature and soup spoons), and found some ideas on tea party themes.  I made some scones for hubby's work from a previous issue of TeaTime (raspberry lemon scones).

They were a little involved to make and had rich ingredients but turned out really well and were very tasty.  I liked that the recipe used fresh raspberries and had a sugary lemon topping that was tart/sweet on the top and had pretty flicks of lemon zest.  I send them off with lemon curd.  Yum!  Check out their website http://www.teatimemagazine.com/ if you'd like to find out more information, get some free recipes, or perhaps order their bimonthly magazine (*credit* The picture at top is the front cover of TeaTime magazine and is their work and property.).