Mid-Winters Ladies Tea Scones

                                Mid-winter with its ice-cover branches and snow-capped trees, the powdery white landscape is both beautiful yet, chilling.  Playing in the snow can be fun for both old and young alike. Once you come inside though, wouldn’t you rather be cozied up in front of a fire enjoying our Midwinter tea? Come warm up of Harney and Son’s Celebration Tea and some perfect, complimentary goodies.

                Scones are traditional at most tea times. For me it’s one of my favorite parts. With a dollop of clotted cream to top it off.  Can you say de-li-cous!? Here are two recipes for the perfect scones.

Basic Scones


  • 2 cups of flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 6 tablespoons butter
  • ½ cup buttermilk
  • 1 egg lightly beaten

Mix dry ingredients. Cut in butter until mixture is coarse like cornmeal. Make a well in the center and pour in the buttermilk. Mix until dough clings together and is a bit sticky. Turn dough onto floured surface and roll into 6–8-inch round shape about a 1 ½ thick. Quickly, cut into pie wedges or use a biscuit cutter to cut into circles. The secret to tender scones is a minimum of handling. Place on an ungreased cookie sheet, making sure the sides of the scones don’t touch. Brush with egg to give it a shiny beautiful finish. Bake at 425 degrees for 10-20 minutes or until light brown.

                There is your recipe for basic scones. Now, we are going to get a little creative with Smoked Gouda and Rosemary Scones!


  • 4 tablespoons cold salted butter, cut into pieces
  • 2 cups self-rising soft-wheat flour, such as King Arthur
  • 1 cup shredded smoked Gouda cheese
  • 1 tablespoon finely chopped fresh rosemary
  • 1 cup cold heavy whipping cream, divided
  • Garnish fresh rosemary

Preheat oven to 400 degrees. Line a rimmed sheet with parchment paper. Set aside. In a large bowl, an using a pastry blender, add cut butter into flour until mixture resembles coarse crumbs. Add cheese and rosemary. Add ¾ cup plus 2 tablespoons cream, stirring until mixture comes together. Working together with hands until a dough form. If dough seems dry add cream on tablespoon at a time. Turn dough out onto a lightly floured service and knead gently 3 to 4 times. Use a rolling pin, rolling the dough to a ½ inch thickness. Using a 2-inch cutter, cut 13 squares, rerolling scraps if necessary. Place scones 2 inches apart making sure on prepared baking sheet. Brush top with remaining 2 tablespoons of cream. Bake until edges are golden brown and use a wooden toothpick to check the middle. If it pulls out clean, they are ready. Approximately 10 minutes.

                There you go! Now get to the store, buy all your ingredients, and don’t forget your favorite tea. Invite your favorite gal pals over and enjoy!

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