The traditional and foundation second course of an afternoon tea consists of warmed scones with Devon cream and preserves. Teatime size is two inches in shapes of round, square, triangle, drop or cookie cutter.  Additional choices may include a variety of biscuits, madeleines, cheese straws, fruit and nut breads, muffins, and honeybuns. My basic scone recipe is a prefect canvas to create the flavors of the seasons.

INGREDIENTS: 3 cups all-purpose flour; 2 tablespoons granulated sugar; 2 tablespoons baking powder; 1/2 teaspoon salt; 1/2-pound (1 cup) unsalted cold butter, diced; 1 1/2 cups half and half cream;  1 tablespoon pure vanilla extract, Nielsen Massey Madagascar Bourbon Vanilla if available; Alternative Ingredients (see below); Scone Wash (see below) Cinnamon Sugar (see below)

PREPARATION:  Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, baking powder, and salt together. With a pastry blender or two knives, cut the cold butter into the flour mixture until particles are the size of small peas. Fold in your alternative ingredients of choice to the flour mixture. Add half and half cream and vanilla extract to the mixture and blend until dough forms. DO NOT over mix the dough. With floured hands, pat or roll dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined, Silpat or a lightly greased and floured baking sheet.  Lightly brush the top of the scones with a little of the half and half Scone Wash Cream. Sprinkle some cinnamon-sugar on top of each scone to taste. Bake 20 to 25 minutes until lightly golden brown.  Baking time will vary according to the size of your scone. Remove from oven to a wire rack.   Scones are best served warm.  Yields: approximately 12 to 24 scones depending on size.

Alternative Ingredients to Taste: Golden Raisins or currants; Ground Ginger and Butterscotch Morsel Bits; Semi-Sweet Chocolate Chips; Citrus Zest; Poppy Seeds; Flavored extracts; Coconut Flakes; Dried Fruits, Ground Nuts; Herbs and Spices, Grated Cheese. Scone Wash: 1/2 cup half and half cream (for brushing top of scones) Cinnamon Sugar: 1/4 cup granulated sugar; 1 or 2 tablespoons cinnamon, to taste. In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed multiply the recipe. Fruit Glaze:  lightly brush to top of each scone with the fruit preserve flavor of choice.

Note~ Scones are traditionally served with preserves, Devon or clotted cream and citrus curd.  Plain scones are delicious ‘as is’; added ingredients are a matter of personal prefinance. The proper way to eat a scone is to break off one piece at a time from top to bottom, as with a dinner roll. Apply cream and jam. Repeat one bite at a time.  Do not slice your scone in half to slather with cream and jam.  That was a hotel service gimmick introduced to save time at a larger tea event. While slicing a scone in half has been adapted by many, it will never be correct.

Devon Cream, Lemon Curd, Marmalade, Preserves

Reva Paul’s Cheddar Cheese~ Chive ~Bacon Southern Biscuits ©Ellen Easton

INGREDIANTS: 1 1⁄2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1⁄4 teaspoon cayenne or black pepper; 3 tablespoons shortening (such as Crisco); 5 tablespoons melted butter; 1⁄4 cup chives (chopped); 1 cup sharp cheddar cheese- grated;

1 cup heavy cream; 8 strips smoked bacon, cooked until crispy & crumbled (Recipe is the same if you omit the bacon)

 PREPARTATION: Heat oven to 350 degrees Fahrenheit. 
Blend all dry ingredients with shortening and mix by hand. (It is important to mix everything by hand to get a flaky biscuit). Add 3 tablespoon soft melted butter to shorting mixture-mix by hand. Add heavy cream, cheese, and bacon[optional]to mixture and combine by hand. Roll dough onto flat, floured-dusted surface. Should be 1/8in. thick. Use a 2 1⁄2in. or 3in. ring-mold (or a plastic cup with similar measurements) to cut biscuits. Place on ungreased baking sheet. Brush with remaining 2 tablespoons of melted butter.  Bake in 350-degree oven for 16 minutes or until golden brown. 
Yield: 1 dozen

A variety of Muffins, Crumpets, Madeleines, Biscuits,  Cheese Straws, Assorted Scones, Fruit and Nut Breads, Honeybuns

 Cheese Straws ©Ellen Easton

 Cheese Straws, whether made from scratch or with store bought puff pastry, are a versatile and welcome addition to afternoon tea, the cocktail hour or as an accompaniment to soup.

 Quick and easy using store bought puff pastry: Equipment: Parchment paper or 2 silicone baking mats; 2 baking sheets; Rolling pin; Knife; bowl.

Ingredients:1 1/2 cups finely grated mixed hard cheese (extra sharp cheddar or Parmesan, Pecorino Romano); 2 sheets thawed store-bought puff pastry, divided.

Optional: 2 Tablespoons of finely ground herbs and or spices of your choice.

Optional: egg white or vegetable oil to glaze the cheese sticks before baking.

Preparation: Heat the oven to 375° Fahrenheit. Place rack in the middle of the oven. Line 2 baking sheets with parchment paper or silicone baking mats and set aside. In a mixing bowl place, the finely grated cheese and any herbs or spices of your choice.  Blend together. Place wax paper on the counter workspace. Dust with flour. Unfold or unroll 2 of the thawed puff pastry sheets on the floured wax paper.

 Sprinkle the cheese mixture over the puff pastry. Flour your hands and gently knead the mixture into the puff pastry dough until evenly distributed.  If in-between batches the dough becomes warm or sticky, place in the refrigerator for ten minutes to cool down.  Using a rolling pin, roll out the pastry until 1/8’ thick.  Repeat in batches until all of the dough is used.  Using a sharp knife coated with vegetable or olive oil. To keep the dough from sticking cut straight down into the dough to make strips 6, 8 or 10 inches long and 1 inch wide.  Place the strips onto the prepared baking sheet, one or more inches apart.  Either use flat or twist into a spiral or use two strips to braid together, pressing the ends to secure closure. Brush the top of each strip with egg white or vegetable oil.   Lightly sprinkle extra cheese and herb/ spice mixture on top.

Place the baking sheets into the refrigerator for one hour to firm.  This will allow the pastry to puff when baked. The baking time will be determined by the size of your straws, approximately 15 to 25 minutes.  Check at 12 to 15 minutes and continue baking if needed.  The straws will puff and look deep golden brown with a crispy, dry texture. Remove from the oven and allow to thoroughly cool until able to lift from the baking sheet with ease. Serve warm or cool down to room temperature.  Best to use on the same day as made.  Extra straws may be stored in an airtight container for two to three days.  Yields 20 to 40 straws depending on size.

©Ellen Easton