Tea and Scones

We all know how to make tea, right? Boil the kettle, pop a tea bag into a mug, add boiled water and let steep to preferred strength. Remove teabag, add milk, lemon, sugar or honey, if desired, then sit back and enjoy.
Or we could make a pot of tea using loose leaf tea. Remember to preheat the pot with hot water before adding the tealeaves and perfectly boiled water. Let steep to desired strength and serve in proper teacups. The debate continues about whether the teapot should be cleaned with soap and water or just rinsed out. My preference is to use soap and water (and occasionally baking soda) to clean my teapots. However you make your tea, these cranberry cream scones will go nicely with it.

Cranberry Cream Scones
Serves 6-8

500 mL (2 cups) all-purpose flour
20 mL (4 tsp) baking powder
5 mL (1 tsp) granulated sugar
1 mL (1/4 tsp) salt
50 mL (1/4 cup) butter, cut in cubes
125 mL (1/2 cup) chopped dried cranberries
2 eggs
150 mL (2/3 cup) whipping cream

Sift flour, baking powder, sugar and salt into a large mixing bowl. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cranberries.
In small bowl, lightly whisk eggs with cream; pour into centre of the dry ingredients and blend quickly with fork until mixed.
Turn dough out onto a lightly floured surface and knead several times. Roll out to 2 cm (3/4”) thick and cut into 6 cm (2-1/2”) rounds.

Bake in 200°C (400°F) oven for 10 - 15 minutes or until lightly golden.