By Gretchen McKay

Royal Tea Scones

Posted April 21, 2011 by Gretchen McKay


  • •3 1/4 cups all-purpose flour
  • •1/2 cup plus 1 tablespoon extra-fine granulated sugar
  • •4 teaspoons baking powder
  • •1 stick ( 1/2 cup) unsalted butter, softened
  • 1 egg, beaten
  • •3/4 cup to 1 1/4 cups milk
  • 1 cup raisins (optional)
  • 1 beaten egg yolk for glazing


Royal Tea Scones

Preheat oven to 350 degrees. Combine the flour, sugar and baking powder in a large bowl. Cut in butter and stir until flour mixture resembles fine bread crumbs. Make a well in the center of the mixture, and add beaten egg and about 3/4 cup milk. Add raisins, if using. Bring mixture together with a metal spoon, making sure you don’t overmix and toughen the dough. If mixture seems dry and crumbly, add more of the remaining milk, but add it gradually. You want a lightly bound dough that is neither too wet nor too dry.

Lightly dust a cutting board with flour, and roll or pat out dough to about 1 inch thick. Then, using a 2-inch round cookie cutter, cut out about 16 scones and place them on an ungreased baking sheet about 1 inch apart. Brush tops of scones with the beaten egg yolk.

Bake for 15 to 20 minutes, or until scones are lightly colored. Serve hot or transfer scones to a cooling rack.

Makes 16.

— “Eating Royally” by Darren McGrady (Thomas Nelson, 2007)

Homemade Lemon Clotted Cream

PG tested

Lemon extract and fresh zest brighten this traditional English spread.

  • 1 cup heavy whipping cream
  • 3 ounces mascarpone (Italian cream cheese)
  • 1/2 teaspoon lemon extract
  • 3 tablespoons powdered sugar
  • Zest of 1 lemon

In a mixing bowl fitted with a whisk, whip heavy cream until soft peaks form. Add remaining ingredients and whip until evenly combined.

Makes about 2 cups.

— Maureen Petrosky,