Teacups, Treasures and a Recipe

Here is the 
Victoria Magazine
recipe for their scones circa 1991-1992.
It is and has always been my favorite scone recipe…


Oven Scones

1-3/4 cups self-rising flour
2 teaspoons sugar
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 cup unsalted butter
2/3 cup milk


1.  Preheat oven to 450 degrees Fahrenheit.  Sift together flour, sugar, cream of tartar, and baking soda.
2.  With pastry blender or 2 knives, cut in the butter until mixture resembles coarse meal.
3. Slowly add milk, mixing with a fork until a soft pliable dough forms.
4. On floured surface, knead lightly with fingertips to form smooth dough.  
Roll out 1/2-inch thick.  Cut in 2-inch rounds. (I make teapot and other shapes.)
Arrange 1-inch apart on ungreased baking sheets.
5. Bake at 450 degree for 10-12 minutes until golden brown.
Yield:  12 to 14 scones


***To ours, we always added a combination of dark and milk chocolate chips.  I also make golden and dark raisin scones (those were for me, since I’m the only one who likes raisins here! :))


Serve with mock Devonshire cream, assorted jams and jellies.
YUM!!!
🙂

***I had a Girl Scout troop back then.  My daughter was in Brownies and we sometimes had
Mother and Daughter Mother’s Day teas.
(a post for another day!)


This one, above, however, was Amy’s 6th birthday tea. 
I sewed her dress for her that spring for Easter.
It was finished Easter morning and we had gone up to Sacramento to be with Gramma and Grampa.
and we had
Belle, from Beauty and the Beast
come and celebrate with us!

One of my most favorite photos of Amy!!!


***

A favorite photo of our Peter ~ in the blue shirt
is one we took when a friend Margie came over for lunch with her granddaughter one day.
These were taken at our first home here in Murrieta.
(basically the same house, living room-wise, just smaller than the one we have now)
🙂