2-1/3 cups Heavenly Tea Gatherings Organic Scone Mix

1/3 cup unsalted chilled butter OR melt butter (see directions)

1/2 cup heavy whipping cream

1 large egg

1-1/2 teaspoon vanilla extract

·   Preheat oven to 350 degrees.

·   Sift dry ingredients into a bowl.

·   Cut in chilled cubed butter OR melted butter, until mixture

    resembles coarse crumbs.

·   Stir together cream, egg, and vanilla.

·   Add creamed mixture to flour mixture and stir until combined.

    Option #1

    Pat dough into a 3/4"-1" thick circle on a lightly floured surface. 

    Cut into 8-12 pie wedges.

    Option #2

    Using a floured 2-1/2" cookie cutter, cut out shapes from the 3/4"-1"

    thick dough.  Gather scraps and repeat until all the dough is used.

·   A mixture of 1 egg with 1 teaspoon water can be brushed on scones

    before baking.

·   Place scones on a prepared sheet.  Bake for 15-18 minutes, until

    lightly browned, checking at 10 minutes.  Cool on wired rack. 

·   Makes 8-12 scones.

For the following scone variations, add extra ingredients to the Basic Heavenly Tea Scone Recipe dry ingredients/butter mixture and proceed with the basic recipe.

Cranberry Orange Scones

1/3 cup fresh cranberries, coarsely chopped

1-1/2 tablespoon orange zest, coarsely chopped

Apricot and Candied Ginger Scones

1/3 cup dried apricots, coarsely chopped

1/4 cup candied ginger, diced into small pieces

3/4 cup tablespoon orange zest, coarsely chopped

Apple Cheddar Scones

Reduce sugar in scone recipe to 1/8 cup

1/2 cup granny smith apples, coarsely chopped with peelings

1/3 cup grated cheese

Blueberry, Marion Berry Etc.

1/2 cup berries

1/2 cup heavy whipping cream

1/2 cup sour cream

Sugar to taste

·   Whip the cream until it peaks, adding sugar to taste (not too sweet).

·   Fold in sour cream until mixed.

To make any quantity, simply use equal amounts of whipping cream and sour cream, adding sugar to the whipping cream, to taste.

4 tablespoons lemon zest

3/4  cup fresh lemon juice (about 6 lemons depending on size)*

1 1/2 cups sugar

6 tablespoons unsalted butter, cut into small pieces

3 eggs, lightly beaten

* Do not use bottled lemon juice.

·   Combine lemon zest, lemon juice, and sugar in a medium-size saucepan

    over medium-high heat. Bring just to a boil; reduce heat and simmer 5

    minutes. Remove from heat and add butter, stirring until the butter has

    melted.  Set pan aside and cool to room temperature.

·   Blend eggs into cooled lemon mixture. Return to heat and cook over

    medium-low heat 10 to 15 minutes, stirring constantly, until mixture has

    thickened enough to coat a spoon.  NOTE: Don't let the curd boil as

    boiling can cause it to curdle.

·   Remove from heat and cover immediately to prevent a skin from forming.

·   Store in refrigerator or freezer. May be kept in the refrigerator for up to

    two weeks and in the freezer for approximately two months. Lemon Curd

    doesn't freeze solid, so you can spoon out exactly what you need when 

    you need it.

·   Makes approximately 1 3/4 cups lemon curd.

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