Foods | Cooking
Hints & Tips
Recipe by Ellen Easton. Check out more of Ellen Easton's
Tea Travels™ articles and recipes.
Check out Linda's
History of English High Tea,
English High Tea Menu, and
Afternoon Tea Recipes.
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Afternoon Tea and High Tea,
Yields: 12 scones
Prep time: 25 min
Cook time: 12 min
2 cups all-purpose
1 tablespoon baking powder
4 tablespoons sweet, unsalted butter
1/4 cup granulated
2 teaspoons fresh lavender or 1 teaspoon dried culinary
Lavender, coarsely chopped*
2/3 cup milk, plus extra for glaze
* Learn all about
Culinary Lavender and how to use it in cooking.
Preheat oven to 425 degrees F. Lightly spray a large baking sheet
with vegetable-oil cooking spray.
In a large bowl, sift together flour and baking powder. With a
pastry blender or two knives, cut butter into flour mixture until
particles are the size of small peas or fine bread crumbs.
In a small bowl, combine the sugar and Lavender.
NOTE: Save a small amount of lavender to sprinkle
on top of the scones before baking. Stir the sugar/lavender
mixture into the flour mixture. Add enough milk to make a soft, sticky
Turn dough out onto a well-floured surface. Cut dough into 1-inch
thick rounds with a cookie cutter.
Note: Scones can be cut into any shape you desire. Use a drinking glass to
make circles, or cut into squares or wedges with a knife. Dip the
edges of the cutter in flour to prevent the dough from sticking. Do
not pat the edges of the scone down; instead leave the cuts as sharp
as possible to allow the scones to rise in layers.
Place scones on the prepared baking sheet. Brush the top of each
scone with a dash of milk and sprinkle with the reserved lavender and sugar.
Bake for approximately 10 to 12 minutes or until golden brown. Remove from oven and let cool.
Rose Petal Jam and Devonshire Cream.
Makes 12 scones.
Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.
AFTERNOON TEA...TIPS,TERMS and TRADITIONS
By Ellen Easton
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
TEA TRAVELS™FOR THE HOLIDAYS
By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template
and secret sources.
Each 5 x 7 paperback book fits into an A-7 envelope for
easy mailing, great gift or party favor item. Each book
is $20.00 post paid. Continental US Only. Final sale.
(Wholesale and Fundraising accounts are welcome. Call
for Special Prices) Please include your name, address
and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON
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“Tea is the luxury everyone can afford!™”
and Good $ense For
$uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS.