Tuesday Teatime: Lemon Scones

I love the idea of keeping poetry books in the kitchen! The following description of teatime comes from one of our new Brave Writer instructors: Christine Gable (first classes to be taught in winter quarter). Thanks Christine!

After reading several Revolutionary War history stories with my kids, I was glancing through some suggested activities in Learning Through History Magazine. I read the ideas out loud and my daughter jumped on one immediately: A tea party like we did before! After all, what better way to celebrate the Boston Tea Party than to make buttery scones with tea?! Jenny enthusiastically dug right in and had a ball mixing and measuring by hand–she even made miniature scones for each of our pets, 3 cats and 2 fish.

With the busy summer, it’s been months since we’ve had a teatime together. To make it easier, I recently pulled together some poetry books that I now keep on a shelf in the kitchen–now when we have tea together we can each choose one. It helps to have something by Jack Prelutsky or Shel Silverstein to keep my son (13) interested too. Julie, thanks so much for inspiring these special times: What a delicious way to enjoy poetry, history and time together.

Lemon Scones

1 ¾ cup flour (whole wheat or white)
3 T. sugar
2 ½ t. baking powder
¼ t. salt
1 T. lemon zest
1/3 cup butter or margarine
1 egg, beaten
1 T. lemon juice

Heat oven to 400ºF. Mix flour, sugar, baking powder, salt and lemon. Cut butter into flour mixture by hand or with a fork. Stir in egg and lemon juice and add additional tablespoon or two of flour if necessary (so dough is not sticky). Turn onto wooden board and knead about 10 times. Cut or shape into 6 to 8 diamonds or triangles. Place on greased baking sheet and bake 12 minutes or until golden brown.
Makes 6-8 scones.


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