So at the end of last month, my book club met and discussed the book The Secret Adversary by Agatha Christie. Typically we just have light snacks, but as I didn’t have to work due to the quarantine, I decided I would do a little tea party.
We had egg salad sandwiches, ham and cheese sandwiches, french fries (pommes pont neuf), Scottish Oat scones, lemon curd, lemon crinkle cookies, and meyer lemon poppyseed cake. Instead of putting all the recipes in one post and making it too long, I decided to break it up and share each recipe separately so that if interested, you can make your own and eat it with a cup of tea and some Jane Austen.
Today’s scone recipe I found on pinterest, but originally comes from Lisa’s Kitchen.
- 1.5 Cups of Flour
- 2 Cups of Rolled or Steel Cut Oats
- 1/4 Cup of Sugar
- 4 Teaspoons of Baking Powder
- 1/2 Teaspoon of salt
- 1 Large Egg
- 1/2 Cup of Unsalted Butter (1 stick), melted
- 1/3 Cup of Milk
- Preheat the oven to 425 degrees F and grease or line a baking sheet.
- In a large bowl combine flour, oats, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients.
- In small bowl, beat the egg until frothy.
- Now add butter and milk to egg, and whisk to combine.
- Pour into dry ingredients and mix together until you have a soft dough.
- Shape and pat the dough into two 6-7 inch circles.
- Cut into 6-8 pie shaped wedges and bake 10-15 mins, or until golden brown.
- Let cool for a few minutes.
- Serve with butter and/or jam.
This were very good, but the dough was a little dry which made it hard to stick together, ad after they baked they crumbled. I think if I was to make them again I would add a little more milk.
Otherwise these were delicious! I could see making them again and again and enjoy them.
For more scone recipes, go to Irish Blueberry Scones
For more recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies
For more tea parties, go to Meyer Lemon Poppyseed Cake
For more pinterest recipes, go to Iced Blackberry Infused Earl Grey Tea