Scones, served with Devonshire Cream and bramble jam
are quite lovely with tea.

Scones

8 ounces flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
4 ounces butter
1 teaspoon cream of tartar
4 ounces sugar
1/4 pint milk

Sift flour, salt, bicarb and cream of tartar in a bowl. Rub
in the butter. Blend in sugar and then add milk, mixing into
a soft dough. On floured board, pat into a circle, 1/2" thick.
Cut into 2" circles. Place circles on greased baking sheet
and brush with milk. Bake ten minutes at Mark 7 or
425 degrees. Serve fresh as possible.

May add dried fruit, allowing 4 ounces per recipe.

For cheese scones, reduce sugar to 1 ounce and add
4 ounces of shredded Cheddar.



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Classic Scottish Shortbread

1/2 cup butter at room temperature
1/3 cup icing sugar
1/4 teaspoon vanilla
1 cup flour

Cream the butter until light, mix in the sugar and vanilla.
Work in the flour and knead dough until smooth.
Lightly oil a shortbread pan and press in the dough.
Prick the surface with a fork, bake at Mark 3 - 4 or
325 degrees until lightly browned. Allow to cool in pan for
about 10 minutes and then remove. Score with a knife and serve.

For Lemon Shortbread, eliminate the vanilla and add
add 2 teaspoons finely grated lemon peel.

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Crumpets

Combine together in a bowl:
1 cup water
1 2/3 cups scalded milk
3 teaspoons sugar
1 teaspoon salt

Dissolve 1 Tablespoon yeast in 1/4 cup warm water.

Blend yeast into milk mixture.

Gradually beat in 2 cups flour. Cover, let rise in a warm place
for about 1 1/2 hours.

Beat in 3 Tablespoons softened butter.

Blend in remaining flour.

Grease the crumpet rings, set them on the griddle and put
batter in no more than 1/2 inch. Make sure the griddle
is well buttered and fairly hot.
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Special Tea's