Back in 2022 some friends and I had a tea party every month.
It all started when my friend was gifted the book,“The Twelve Teas of Celebration”, a book that has themes to hold a tea each month of the year. She decided she wanted to do this, and had people sign up to share in hosting, planning, and preparing food and games.
The first was in January and celebrated Twelfth Night/Epiphany. I was in charge of the second party (February) and threw a Valentea Party.
The third party was held in March 2022 and celebrated spring! We played a few games and enjoyed several treats as we ushered in Spring.
We had teacup cookies, fruit, raspberry and cream cheese sandwiches, chicken salad with cranberries on crackers, chicken salad sandwiches, deviled eggs, and scones. I was tasked to make a scone for the party and started looking for ways to use up the rest of the buttermilk I had left over from making Irish Soda Bread on Saint Patrick’s Day.
I googled and found a recipe from Jo Cooks.
Ingredients:
- 2 cups all-purpose flour
- ⅓ cup sugar granulated
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoon lemon zest
- 1 egg yolk
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoon butter unsalted
- 1 cup Powdered Sugar
- 2 to 3 tablespoons freshly squeezed lemon juice
Directions:
- In a large bowl combine the flour, sugar, baking powder, salt and lemon zest.
- Whisk to combine everything.
- In a small bowl whisk the egg yolk, buttermilk and vanilla extract together.
- Add the butter to the flour bowl, and using a pastry blender, cut in the butter to make small pea sized pieces.
- Add the buttermilk mixture to the flour mixture and stir until the dough pulls together.
- Lightly flour a work surface and dust your hands with flour.
- Transfer the dough to the work surface and knead it gently about 5 time. Shape the dough into a ball, then flatten it into a disk that’s about 3/4 of an inch thick and about 8 inches in diameter.
- Cut the disk into 8 wedges of equal size. Place the wedges onto a baking sheet.
- Bake them for about 20 minutes or until golden. Transfer the scones to a cooling rack.
- To make the lemon glaze, add the confectioners’ sugar to a bowl. Add the lemon juice, whisking until smooth. Add lemon juice until the glaze is runny but still thick.
- While the scones are cooling drizzle them generously with the glaze.
These were very good and all were eaten. I love a good lemon scone. I didn’t use the glaze Jo suggested, but my old standby.
For more scone recipes, go to Heart-Stopper Scones
For more lemon scones, go to Lemon Blueberry Scones
For more tea parties, go to How to Throw a Hallotean Party
For more recipes, go to Hot Cross Scones
For more tea posts, go to Spill the Tea: Norwegian Cruise Line’s Tea Time at the Garden Café
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