Cream Scones

  Ingredients
• 1 cups flour sifted with
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1/4 cup butter
• 1/2 cup cream
• 2 beaten eggs

Cut butter into sifted dry ingredients. Combine eggs and cream and add. Pat to 3/4-inch thick. Cut in squares or triangles, sprinkle with sugar and bake at 375° until lightly brown, about 20 minutes. Serve hot with any jams, preserves or Traditional Tea Spreads. (Included below).

Yield: 1 dozen

Crumpets

  Ingredients
• 2 teaspoons yeast
• 1 teaspoon sugar
• 1/4 cup warm water
• 1/3 cup milk
• 1 egg, lightly beaten
• 4 tablespoons butter, melted, divided
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Mix yeast with sugar, add water and let stand about 5 minutes until foamy. Stir in milk, egg and 1 tablespoon butter. Add flour and salt; mix until well blended. Cover with damp towel and let stand in warm place about 45 minutes, or until almost doubled in volume. Brush four 3-inch flan rings and bottom of heavy frying pan with remaining melted butter. Heat over low flame and place 2 tablespoons of batter inside each ring. Cook for 7 minutes, or until tops are dry and holes appear. Remove rings and turn crumpets. Cook about 2 minutes, or until bottoms are lightly browned. Repeat with remaining batter. Serve warm with preserves and Devenshire cream.

Yield: 7 dozen

Ginger Snaps

  Ingredients
• 1 cup butter or margarine, softened
• 4 cups all-purpose flour
• 1 cup white sugar
• 1/3 cup molasses
• 1 egg
• 1/2 teaspoon lemon extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Cream the butter for 2 minutes at medium speed. Add 2 1/2 cups of the flour plus the sugar, molasses, egg, lemon extract, cinnamon, ginger, cloves, baking soda and salt. Mix well on medium-high speed. Stir in the remaining flour until blended. Cover and refrigerate dough for at least 2 hours. Preheat oven to 350°. Remove dough from refrigerator, and with a teaspoon, scoop out rounded measures of dough. Roll dough into balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in white sugar. Preheat oven to 350°. Bake for 11 minutes. Let stand for approximately for 30 seconds on cookie sheet before removing to cooling racks. Cool completely and store in airtight containers.

Yield: 50 cookies

Lemon Curd

    Ingredients
• 3 large lemons
• 5 eggs
• 1 cup granulated sugar
• 8 tablespoons unsalted butter

Grate the lemon and set aside. Squeeze the juice and put into a blender or food processor. Add the remaining ingredients and process until smooth. Pour the mixture into a very heavy sauce pan or the top half of a double boiler. Stir in the lemon rind and cook over low heat or over simmring water for about 10 minutes, until thickened. Stir the mixture with a wire whisk if it appears lumpy. Chill the lemon cord before serving; it becomes thicker as it cools. This is a delicious easy-to-make sweet lemon butter that is used as a spread on crumpets, muffins, and toast.

Yield: 1-1/3 Cups