Sunday, April 2, 2017

A Little Spring Breakfast Tea and a Scone Recipe

Our new Little Home receives 
the most beautiful light
in the morning and now that it is springtime
“taking breakfast in the breakfast room”
is de rigueur.

This week a friend stopped by for 
an impromptu breakfast tea.
We sat in the mid-morning light and 
enjoyed a light breakfast of
fruit and nut scones
served with English Breakfast tea.

Simple creamy white plates
lace-edged napkins
sweet bunnies surrounding a
soft pink carnation bloom
delicate pink transferware
with silvery accents 
set a serene breakfast table.

We talked about the paint colors she'd like
in her place and also about
making a bar height table and 
adding two small stools.
Storage is a big need so
she'd like a shelving unit to hold many
of her things.
Next week we will get back to
painting and see if we can get that done.

After a nice visit my friend went
off to run errands and so did I.
Always sooo nice to
take time and sit and visit with friends.
And now we can in our
"breakfast room."

Here is the recipe for the scones I made
in our new convection microwave.

Fruit and Nut Scones

2 cups flour
1/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
3 oz. cold butter, cut into pieces
{use a pastry blender, a food processor or 2 knives to cut the butter}
1 egg
1/4 c. maple syrup (or Lyle's Golden)

1/4 cup buttermilk
{can make with regular or even 1% milk ~ add 1 or 2 Tbsp. white vinegar
to measuring cup then fill remainder with milk to make "buttermilk"/curdled milk}

1/2 cup diced dried fruit bits
{I used Craisins and golden raisins}

1/4 cup chopped nuts
{this time I used only pecans}


Preheat oven to 400 degrees fahrenheit.  Line a baking sheet with parchment paper
{or use butter-sprayed cake pans}

Combine dry ingredients in a large bowl.

Add butter and cut into mixture with pastry blender, knives or food processor
until mixture resembles fine meal.

Add egg, syrup and buttermilk ~ stir until combined.

Mix in dried fruit bits and nuts.
Place dough onto parchement-lined sheet and pat into 10" circle.
{I split my dough into two circles about 8" around.}

Cut circle into 16 wedges with a sharp knife.
{or however many to feed your hungry crowd! ;)}

Bake 15 min. until golden brown.  These scones freeze well.

***This recipe is adapted from an older
Victorian Homes magazine, December 2005 issue

Hope you enjoyed this "tea"
and enjoy this recipe!

Sharing with
Thursday Favorite Things

Happy Sunday,

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Happy hugs to you,
Barb :)

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