SRC April Reveal: Tea and Scones

It's time for the April Secret Recipe Club reveal...

What's the Secret Recipe Club? It's a group started by Amanda of Amanda's Cookin'. Each month, every participant is assigned to someone else's blog from which they pick a recipe - or two - to make and post, but it's all a secret until the big day. Today's the day. I always love a kitchen challenge and some culinary adventure.

This month I was assigned Tea and Scones; it is aptly named. I found no fewer than twenty recipes for scones. Twenty! Chocolate scones, orange-cranberry scones, lavender scones, oatmeal scones, and more.

Margaret writes "I love to bake. I love to bake and eat. I especially love to bake scones. I love scones. So here you, dear reader/eater/baker, will find many a scone recipe and a few other baking experiences – some great, some good, some not so good. Come in, have a ‘cuppa’ and a scone and enjoy."

Since my boys and I had just picked up three unusual preserves, from Serendipity Saucy Sauces, I decided that a scone would be the perfect thing to put beneath them. All three of my boys picked fantastic flavors. My husband selected the blueberry & lemon verbena preserve; my little one was practically spooning the comice pear & rosemary conserve into his mouth; and my almost ten-year-old opted for the Meyer lemon & lavender jelly...without even trying it. He just knew he would like the taste. Needless to say, to highlight these flavors, I made a rather plain scone.

2 cups white whole wheat flour

1/2 t salt

1 T + 1t baking powder

1 t ground cinnamon

4 T organic granulated sugar

3/4 C organic sour cream

1/2 C lowfat milk

2 T vanilla

1/4 C butter

ground almonds and granulated sugar for topping

Preheat oven to 400. Mix all of the dry ingredients in a bowl. Add wet ingredients and cut with a pastry knife until it comes together in a ball. It will be moist. Turn the ball out onto a baking stone. Sprinkle with ground almonds and press down to form a circle. Cut into 8ths and pull the pieces apart slightly. Sprinkle tops with sugar and bake for 20 minutes or until firm to the touch.

Thank you, Margaret, for the great scone inspiration. I haven't made any in about a year. I loved reading through your many different takes and came up my own variation.