Very good warm with butter and current jelly


  • Tea Scones
  • 2 cups flour
  • 2 TBLS sugar
  • 1 TBLS baking soda
  • 1/2 teasp. Salt
  • 6 TBLS butter
  • 1 beaten egg
  • 1/2 cup milk
  • 1/3 cup dried fruit and/or nuts(optional)


Shift together all dry ingredients
Cut butter into dry mixture, mix well
Add egg and milk to above mixture, (add optional fruit and or nuts)

knead gently (12 to 15 strokes) do not over knead.
Divide dough in =, shape into 2 balls, place on baking sheet and roll out to about 6 inch rounds. Cut into 6 wedges
Bake at 425 for 12 to 15 minutes (until firm and lightly browned)
***note - for a shine on top brush beaten egg (I don't do this)

Sorry - I don't have this.

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Submitted 6/13/05.
Source: Heritage Cookbook (older)
Submitted By: Sandy Wagner
Tea Scones