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not-so-high tea

I made scones yesterday morning with the idea of passing them out at the bus stop and showing the other parents that I cared about them and was glad to have them as neighbors. I don't know how they feel about me as a neighbor, but none of them wanted any scones. Never mind, the boys sure wanted some—though since they'd just been treated to a big breakfast of fried eggs, toast, bacon, and oranges, I told them to hold off. Because it was scones, I told them we could have them for tea later. So we did.

Zion and Nathan sitting at the table for tea, looking serious

tea is serious business

We had friends over by then so they got to join in too. It was lovely, and the boys were totally ready to enter into the spirit of "tea" as a meal: "Take tiny nibbles," Harvey said, recalling instructions from some book or other. Then he kind of spoiled the effect by knocking over his teacup reaching for the tin of scones after the little boys didn't pass them quick enough. Luckily the cup only chipped rather than shattering—I was letting them use our finest Crate-and-Barrel wedding china—but the puddle of milky tea was mess enough. The little boys—Lijah and his friend Liam—didn't spill a drop, and so would have been within their rights to complain that I only trusted them with plastic cups, but they're more polite than that. They weren't huge fans of the tea, either, come to that, and much preferred the sliced mango to the scones.

Which I don't understand, because they were some tasty scones. I brought the rest of them to work this morning, where they were again properly appreciated. This batch was with orange zest and chocolate chips; the original recipe is from Joy of Cooking and is for raisin scones with cinnamon, like this:

raisin scones cooling on a rack

cinnamon raisin version

In a large bowl, whisk together:

2 cups flour
1/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt

Cut in:

6 Tbsp butter

Stir in:

1/2 cup raisins (or orange zest and 3/4 cup chocolate chips, or lemon zest and 1/4 cup chopped candied ginger, or...)

Add and mix until combined (you'll have to knead it against the side of the bowl with your hands to get all the flour up):

1/2 cup cream
1 egg, beaten

Shape the dough into a disk maybe 3/4 inch thick, cut it into 12 wedges, and put them on a baking sheet. Brush them with cream or milk and sprinkle them with cinnamon sugar (for the raisin ones; or plain sprinkling sugar for the others).

Bake at 425°F for 12-15 minutes or until they're golden brown.

And if you want to replicate our experience, serve with decaf Earl Gray tea with cream and sugar, milk, and mango slices.

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