For a tea party with 2 of our granddaughters, Carol made a batch of scones based on a recipe in The Cook’s Encyclopedia of Baking.  The recipe made 30 mini scones, which were a hit with cherry jam and whipped cream.

2 cups (8.66 oz.) all-purpose flour

1-1/2 tsp. baking powder

1/3 cup sugar

½ tsp. salt

10 Tbs. (1-1/4 sticks, 5 oz.) butter, diced

Grated peel of one large orange

½ cup buttermilk

Milk for glazing

Preheat the oven to 425.  Cover a cookie sheet with a sheet of baking parchment or a silicon baking mat.

Combine the dry ingredients in a large bowl.  Cut in the butter until the mixture resembles coarse crumbs.  Add the grated orange peel.  Mix in the buttermilk to form a soft dough.  Roll out the dough to about ¼ inch thick.  Stamp out circles with a cookie cutter.  Place the dough rounds on the cookie sheet and brush the tops with milk.

Bake until golden, about 12-13 minutes.  Serve warm with butter or whipped cream, and jam.  (To be really British, serve them with clotted cream and jam.)

Note – The original recipe included 1/3 cup of raisins added to the dough with the orange peel.