An Easter Tea and Scone Recipe

Easter week is here and with it I have put together an easy Easter table setting for you. My hope is that it brings you joy and inspires you to create a beautiful tablescape in your own home. Celebrating Christ’s resurrection is a glorious reason to celebrate…

On our table are the sweet momma and baby bunnies from this post.  There is a selection of teas both caffeinated and herbal for visiting bunnies to enjoy. Softened butter for warmed scones will also make our friends feel right at home.

Our table is set for a simple dinner tea. Colorful plastic eggs and a special bunny ornament grace the table. Candlesticks were added then subtracted as they detracted from the simplicity of this tablescape. Sometimes simple is better…

A new table runner found at HomeGoods during the winter graces our table and repeats our bunny theme. 

I love its sweet rabbits and the French style it has!

Are you doing anything special for your family as you shelter indoors this Easter Sunday?

I learned a neat idea this morning on a Zoom call with friend April J. Harris as one of the other ladies on the call said she and her husband would be having Easter dinner via a Zoom-type call with their children so everyone could be together virtually and celebrate Easter!! A really wonderful idea…

A simple scone recipe

 I think I have shared these baking powder biscuit-style scones before with you but it never hurts to share a good recipe again… :)’

Classic Cream Scones
Fine Cooking magazine, Winter 2004
published by freelance writer Carol Anderson
reviewed for a newspaper (unknown)
2 ½ cups all-purpose flour                                                                 For the glaze:
1/3 cup granulated sugar                                                             1 lg. egg, beaten with
1 Tbsp. baking powder                                                                  1 Tbsp. milk
½ tsp. salt                                                                                          sprinkle sugar on top
½ cup dried currants (or any dried fruit)                                             
6 Tbsp. cold unsalted butter, cut into small cubes                                   
¾ cup heavy cream
2 large egg yolks
Position oven rack in lower third of the oven; heat oven to 425 degrees.  Line a heavy baking sheet with parchment paper sprinkled with flour. 
In a large bowl, whisk together flour, sugar, baking powder, and salt.  Add currants, tossing until evenly distributed and coated with flour (I put dried cranberries in my scones this time).  Cut in butter with pastry blender until the largest pieces are about the size of peas.
In a small bowl, stir cream and egg yolks just to blend.  Add this all at once to flour mixture.  Stir with a fork to begin combining the wet and dry ingredients, then use your hands to gently knead mixture together until all dry ingredients are absorbed into dough and it can be gathered into a ball.  Don’t overknead.  **Tip: if you don’t have any cream on hand, replace with sour cream thinned and whisked with a little milk. 
The dough is sticky at this point.  Set the ball on floured parchment paper and pat it gently into a round that is 1” thick.  Cut round into 8 wedges (*I used a heart-shaped cookie cutter).  Separate wedges slightly.  Brush scones with glaze; sprinkle a bit of sugar on them. 
Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean.  This will take 13 to 15 minutes. 
Slide the parchment onto a rack and let the scones cool for about 10 minutes before serving.  Makes 8.
***Carol Anderson says in her article that “good scones follow three basic rules of biscuit making: plenty of cold butter and cream, a light hand when mixing, and a high oven temperature.  **My tip: If you’d like to make your scones like those you’d have as a mid-afternoon tea, make a bigger round scone.  The one I had in England was a bigger scone and was meant to eat almost like a meal.
*originally published in this post here.

Tea time!

Thank you  for joining me for tea today and I hope you have a wonderful Easter with good food, lots of FaceTime and phone calls to family and friends!

Share Your Style will be up tomorrow but after that I am going to take a small break until next week. Thank you, dear friends!

Jesus is risen indeed!!!


For what I received I passed on to you as of first importance: that Christ died for our sins according to the Scriptures, that he was buried, that he was raised on the third day according to the Scriptures.

1 Corinthians 15:3-4 NIV 
Paul in his first letter to the people of Corinth, about 55 A.D.

Blessings to you this Easter,

5 thoughts on “An Easter Tea and Scone Recipe”

  1. So delighted to be at your virtual tea table! I love the setting — it's so very pretty, especially with your cute runner and the lovely basket you made. And thanks for sharing the scone recipe. It looks like a good one. You're right about the large-sized scones in England. I might have to make some if I can get my hands on some cream!

  2. It was so great to meet you at the tea party and now to see your beautiful blog! Can't wait to look around on it and to come back for more.

  3. \”I love this virtual tea party.\” Since I am in quarantine I feel it isn't anything weird, lol…What a beautiful table and that runner is to die for ! The scones look so yummy too.Thanks for sharing and keep safe dear friend.Fabby

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