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BackstoryMary says, "This morning I came up with such a fine tea I just have to share it with you. After heating my water I poured it into my slow cooker and allowed a good black tea to strong steep. I added my own little bag of spices including cinnamon, orange and lemon peel, cloves and star anise with plenty of sugar. It tastes downright decadent and the kitchen smells wonderful. It will stay hot and ready to fill cups all day. It reminds me that "In cooking, as in all arts, simplicity is the sign of perfection- 'Curnonsky' - These scones are just spectacular... Try this with raspberries as well. "
- 2 C. flour
- 1/3 C Sugar
- 2 t. baking powder
- 1/4 t. salt
- 1/3 C butter
- 1 egg [beaten]
- 1 t. vanilla extract
- 1/4 C buttermilk
- 1 C sliced strawberries
- sugar [optional]
- Combine flour, sugar, baking powder and salt, cut in butter.
- Set aside. Whisk egg, vanilla, cream and buttermilk and stir into the dry mix just until moist. Fold in strawberries and gently knead about 10 seconds. Pat into a 7 in circle, slice into 8 wedges. Brush with a simple glaze of 1 egg beaten plus 1 T whipping cream. If desired sprinkle with sugar.
- Bake 375 about 15 min.
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