Scones - Recipe

   

  I absolutely love the art of taking tea.   From reading about the history, researching recipes, and making the perfect pot of tea and scones – the whole process is fun and a wonderful diversion.  The best part though is when I sit down with my friends, bring out the cups, and chat over tea and treats.  There is something healing and soothing by taking the time to sip the tea and relax for awhile while we visit and laugh.  Sometimes we take a walk for exercise and return to make a hot pot of tea.  It is a break from the constant state of doing.  You know, that to do list which seems to grow bigger and bigger.  Somehow that list expands into a race of, “How much can we get done in one day?   How productive can we be?”  Somehow our expectations of what we should be able to accomplish grows to an unreasonable amount.  Then we are never satisfied, because we can’t possibly accomplish the whole list.  I think taking time for tea with a friend allows us to come off the race track for awhile, and rejuvenates us.  It can even make us realize that the almighty list has gotten out of control.

     Traditions have evolved over thousands of years and we are now able to pick and choose our favorites.  I personally enjoy both a savory and sweet tea.  I like the idea of something warm and substantial with my tea sometimes, like a pot pie or a fondue with toast on cold blustery days.  But my favorite way is probably tea with scones, butter and jam.  The smell of scones baking in the oven is sooo good and they are so fast and easy to make too.  I can whip up a batch in no time if someone drops by and we can enjoy them hot out of the oven.

SCONES
(Makes 8)  

1 cup All Purpose Flour 1 cup Whole Wheat Flour 1/3 cup Sugar 1 1/2 tsp. Baking Powder

1/4 cup Margarine 1/3 cup Raisins, Currants, or Dried           Cranberries 2 Eggs 1/2 c. Plain Goat Yogurt

     Grease a cookie sheet. Preheat oven to 450 degrees Fahrenheit. Whisk together the flours, sugar, and baking powder. Cut the margarine into the flour mixture. Break the pieces up into the size of gravel/peas using your fingers. Add raisins, currants, or cranberries to the flour mixture. In a separate bowl, whisk together the eggs and yogurt. Create a well in the center of the flour mixture and pour in the wet ingredients. Using a large fork, stir the ingredients quickly only until it starts to come together. Finish gathering ingredients quickly and lightly with your hands (don't overwork the dough), and separate into two balls. Take one ball of dough and pat it into a circle right on the cookie sheet. Cut into 4 triangles and space them 1 1/2-2 inches apart. Repeat with the other ball of dough. Bake for 10 minutes or until golden on the top and bottom. Be careful and don't let the bottom of the scones burn. Transfer to a rack to cool.

     Have fun with the equipment side of tea time too.  Now is the time to bring out your toys (grown-ups have toys too.  -Only for me it is pretty dishes).  I have collected tea pots over the years and like trying them out.  I use both the porcelain tea pots and the Japanese cast iron pots and cups.  The cast iron pots have a fascinating history.  The art of making these pots go back hundreds of years.  Originally made in the 17^th century, they evolved into status symbols with symbolic designs.  They keep the tea warm and your hands warm as well when you hold the cups.

     The tea selections seem endless.  Some tea types to choose from are green teas, black teas, and oolong (a combination of green and black).   Herbal teas are made up of flower teas, leaf teas, root teas, and seed and berry teas.  I enjoy going to the tea section of grocery stores and tea stores and like to choose new types I haven’t had before.
     Enjoy making your own tea traditions, especially relaxing with your friends.