Scone recipes that are tried and true are essential to have on hand for your tea parties. Having lots of variations for different seasons are fun and your friends will look forward to seeing what you come up with next! ;-)
All good hostesses will experiment with a recipe before serving it at a party. Your family, friends and coworkers will enjoy being your guinea pigs trying all your new recipes.
Your favorites are one of the first things to come to mind when you start thinking of your tea party menu. Almost every hostess has a favorite scone recipe, from sweet to savory ones, you can serve scones with almost every course for a high tea, or a savory one at the beginning of an afternoon tea, and sweet ones latter.
I don't know first hand much about the history or the origins of scones, but, it seems there is room for discussion about where they originated ~ with the Scots, Dutch or Germans.
So, whoever it was, I would like to thank the cook that decided to pep up her plain old biscuits by throwing some extra sugar, cream, sometimes an egg and dried fruits into her batter! Her creativity has been appreciated through the centuries by many! The options cooks have nowadays for scone recipes are limitless thanks to the ingenuity and creativity of our predecessors!
Do you have trouble with your favorite scones? Do they turn out great one time and not so great the next? The tips below offer some ways of making sure yours turn out great from now on!
Here are a few tips for you:
Not to sound like an elderly school marm with lots of 'don't do this and don't do that', but...
One more thing ~ My Aunt always used to say you have to give your dough little love pats. What she means is to not be rough when rolling out the dough. Be gentle ~ Your goal is to work the dough as little as possible. In fact, some recipes tell you to 'pat' the dough into your desired shape, not roll it.
The scone recipes presented here in the next pages are divided into two categories.
We would also like to share a link with you for some great ideas for hostessing a brunch with lots of scone recipes.