Afternoon Tea with the Girls

This year, Mother's Day came a little early for me and my moms. My real mom will be in Buffalo next weekend, and my step-mom, Elaine, will be busy with her mom and sister. So, I decided to take them out for some good ol' British Afternoon Tea. I found this charming place in San Diego called Shakespeare Shoppe, where they serve authentic afternoon tea, with the authentic teapots, and all the delectable little sandwiches, tea cakes, scones and real Devonshire cream. My tia Bea also joined us for our great afternoon, as well as Lindsey, my sister-in-law.

Below is a great scone recipe. Although this is not the one they served at Shakespeare's Shoppe, it's pretty close. You can add 1/3 cup of raisins to the dough below if you want. But the key to good scones is to handle the dough with a very gentle touch from the start of adding the liquid right up to the shaping of the dough. Also, do not over knead and don’t roll the scones out; just gently press them with the fingers to flatten.

INGREDIENTS

• 1 3/4 cup all-purpose flour (self-rising) (NOTE: If you don't have self-rising all-purpose flour, use 1 3/4 cups all-purpose flour, 2 1/4 teaspoons baking powder and 1/4 teaspoons salt; also add in baking powder and salt, below)
• 2 teaspoons baking powder
• 3 tablespoons superfine or granulated sugar
• 4 tablespoons of unsalted butter, cold
• 1 large egg
• 1/2 teaspoon salt
• milk

Preheat oven to 425 degrees F

Mix flour and baking powder in bowl, add cold butter and rub with fingertips until mixture resembles fine breadcrumbs. Stir in sugar.

Break egg into a liquid measuring cup and mix with fork, add enough milk to measure 5 ounces.

Pour egg and milk mixture into flour mixture a little at a time mixing lightly until the dough just comes together; you may not need all the liquid.

Gather mixture and place on lightly floured surface, knead very gently just until it all holds shape. Flatten until approximately 1/2" thick.

Cut into 2" rounds with a biscuit cutter and place on greased baking sheet. LIGHTLY gather remaining dough and repeat cutting.

Brush tops with any left-over egg/milk mixture. Bake for 10 mins or until pale golden in color. Serve warm with some Devonshire cream!