Dreamy Creamy Scones and Tea

I wish  tea time was a tradition that endured from the days of British rule here in the colonies.

Wouldn't it be lovely to stop whatever tragically dull thing you're working on at 4 pm to enjoy a cuppa along with a biscuit, a tiny cucumber sandwich or scone? A moment to reconnect with yourself and whoever else happens to be around?

And since we're fantasizing, how about if the tea was served to you by a white-gloved butler named Nigel, on an antique silver tray, and poured from a pot of fine bone china?
I'd be up for that.

Of course all this daydreaming is due to this morning's royal wedding. Debbie-Next-Door invited my daughters and me over to watch, because she only has sons.
Debbie set up a charming little tea party for us while we admired the gown and Kate's Princess Catherine's poise. Also the hats.

The Bonus Baby breakfasted on strawberries and cream while waiting for the school bus.

And I made the scones.
I searched for a more classic English style scone and found one at Smitten Kitchen.
She always comes through in a pinch, and her photos are ab fab (that's Brit for absolutely fabulous).

These scones were even more delicious than I anticipated and I ended up eating several more than I intended. I had to go for a nice long walk afterwards.

I'm not exaggerating when I say these only took 5 minutes from start to oven. Since I don't have a butler or a cook and must make them myself, this is quite important to note.
The texture is just right - actually creamy and not the least bit dry. The degree of sweetness is also right on. I usually like a glaze on my scones, but I'm glad I didn't add one here. What I did add is some crystallized ginger and candied orange peel. The two flavors complemented each other perfectly.
Just like Will and Kate.

Dreamy Creamy Scones
adapted from Smitten Kitchen


2 cups unbleached, all purpose flour

1 Tbsp. baking powder

3 Tbsps. sugar

1/2 tsp. salt

5 Tbsps. chilled unsalted butter, cut into 1/4" cubes

1/4 cup crystallized ginger, chopped

1/4 cup candied orange peel*

1 cup heavy cream


Preheat oven to 425 and adjust rack so it's in the middle of oven.

Place flour, baking powder, sugar and salt in a large bowl. Whisk together.
Add cubes of butter and quickly cut them in using a pastry blender, two knives or your hands, until mixture resembles coarse meal. It's fine if there are still some lumps of butter.
Stir in heavy cream with a rubber spatula or fork just until dough begins to form.
Transfer dough and all the dry, floury bits in the bowl onto the countertop and knead, using your hands, just until it comes together into a rough, sticky ball.
This should only take 10 seconds - over-handling will result in tough scones! Pat dough into an 8" circle (approximately). Using a knife or bench scraper, divide dough into 8 wedges. Transfer wedges to a baking sheet lined with parchment paper or silicone mat.
Bake 12-15 minutes or until scones are lightly browned. Cool on wire rack for at least 10 minutes.
Enjoy with jam, tea or as we prefer here in the States, coffee.

* I got mine from King Arthur Flour. You could use fresh orange (or lemon) zest instead.