Tea and Scones for Someone Special-ME

People who know me, know that I love to cook, especially baking, which I find very relaxing. I have friends who make special requests of the vast scores of old recipes I have collected over the years.  My sons knew this especially well while growing up. On Saturday and Sunday (weather permitting) they could find me in the kitchen turning out breads, muffins, cakes, pies, cookies, or bars. The warm smells of mom’s love would call them up from the basement where they might be watching a movie or playing video games with their dad. Now that they are grown with families of their own, they still look forward to some of mom’s treats. The eldest, when he was home for Christmas, requested Christmas cookies and anything else I would bake for him—of course he made many comments about going home “fatter.” That’s my job! One year for Mother’s Day not too many years ago, he sent me a book called, The Kinfolk Table: Recipes for Small Gatherings by author Nathan Williams. Recipes he gathered world-wide from his own circle of friends.

It’s a cloudy Saturday afternoon in March and the man is gone for drill. My hankering for baking drew me to the book sitting on a side table in the kitchen. Flipping through the pages, my eye was caught by the Blueberry Scones recipe. I fell in love with the idea of Cream Tea on my trip last year to the United Kingdom. Knowing I had a small jar of clotted cream and a vast array of good jams and preserves, this recipe was exactly what I was looking for. Additionally, I keep a good supply of wild Wisconsin blueberries in the freezer.


Blueberry Scones (page 303)

2 C all-purpose flour, plus additional for dusting

3 Tbs. sugar

1 Tbs. baking powder

½ tsp. salt

¼ C, plus 2 TBS> unsalted butter, cut into small pieces and chilled

1 C fresh or frozen blueberries

Grated zest of one lemon

2 large eggs

1/3 C cream

½ tsp. vanilla extract

Raw or turbanado sugar for sprinkling 

·      Position a rack in the center of the oven and preheat the oven to 400º

·      Sift flour, sugar, baking powder, and salt into a large bowl. Using 2 knives, or blender on low, cut the butter into the flour mixture until it resembles small peas. Stir in the blueberries and lemon zest.

·      Whisk the eggs in a liquid measuring cup until well beaten, then whisk in   the cream and vanilla.

·      Stir the egg mixture into the flour mixture with a fork, mixing just until combined. The mixture should look shaggy.

·      Lightly dust a clean, dry work surface with flour. Turn the dough out and knead it just until combines. Shape the dough into a 7-inch square. Cut the dough into four 3-inch squares, then cut diagonally into eight triangles.

·      Arrange the scones on a parchment-lined baking sheet. Brush the tops with cream and sprinkle with the raw or turbanado sugar.

·      Makes 8 scones

·      Bake for 16-18 minutes or until the tops are golden brown. Transfer to a cooling rack and cool for about 5-minutes. Serve warm.

One these were completed, I pulled out the small jar of clotted cream that I had been saving for a special occasion. I am a special occasion! I chose black cherry preserves to accompany my treat and made myself a cup of Irish Breakfast tea—sweetened with raw sugar and just a splash of milk. 

Today there is nothing more relaxing and satisfying than a good book while enjoying a cup of tea and a fabulous warm scone, smothered with clotted cream, and black cherry preserves. The book? Ordinary Grace, by William Kent Keueger 


Williams, Nathan, and Rebecca Parker Payne. The Kinfolk Table: Recipes for   Small Gatherings. Artisan, 2013.

© Avie Layne 2012