The Week of the Scone

Ever since the tea at AubreyRose, I’ve been hooked on scones.  I just made my third batch! Scones originated in Scotland.  It is said that the name came from the Stone of Destiny, or Scone.  The Stone of Destiny, Scone, is an large oblong block of red sandstone which has been used for centuries as the place where Scottish kings were crowned.  This stone has significant importance to Scotland! When Scotland fell under the rule of England around 1200, the stone was taken as a spoils of war and moved to Westminster Abby.  There was a treaty in the 1300 signed by both sides in which the stone was to have been returned to Scotland.  Guess what? England didn’t return the stone.  On Christmas Day 1950, four Scottish students broke into Westminster Abby and stole the stone, accidentally breaking it in two during the process.  In 1951, the stone was in possession of the Church of Scotland, when English authorities found out they demanded its return.  Finally in 1996 during a large ceremony on the border between Scotland and England, the stone was handed back to Scotland.  It is on display in Edinburgh Castle.  Provisions were made that the stone would be borrowed by England for the coronation of royalty.  In 2008, The Stone of Destiny a full length movie was released with the advertising subtitle: A Heist 600 years In The Making. It is quite a brilliant movie, the hubs and I really enjoyed it.  We didn’t know any of this history.  Of course, while we watched the iPad was continually in use looking up facts. 😎 Both of us have lines from Scotland in our heritage; mine is Malcolm and hubs is Ewing.  I’m saying that’s the reason why we’re hooked on scones right now! 😎

The scones we eat are a quick bread.  The original scones were triangular-shaped made with oats and baked on a griddle.  Today there are many more varieties.  Most are made with flour and butter and shaped as triangles, rounds, diamonds, and squares.  And then, there are mine.  I’m too lazy to roll out the dough and cut so I roll a ball and squish.  So, I guess squished can also quality as a shape. Some scone recipes are cake-like and some are like rocks, I like the scones that are more biscuit textured. Enjoy!

A guest to my site writes the blog Lorna’s Tearoom Delights she says her site is about “Enjoying tea and tearooms around Scotland”. She has her first guidebook to “splendid” Scottish tearooms.  That is on my list for a visit to Scotland.  I really do have to see the ruins of the Malcolm castle which is said to be haunted!

Susan’s Cranberry-Walnut Scones


1 egg
1/2 cup of sugar
2 cups of flour
2 teaspoon of baking powder
1/4 cup butter, cold and cut into small pieces
1 cup cranberries*
1/2 cup walnuts**
1/2 cup milk – might need a tad more

In a mixing bowl, mix the flour, sugar and baking powder together.  Cut in the butter until the mixture looks like small peas, or smaller.  Add the cranberries and walnuts, mix ingredients together very well.  In another mixing bowl, whisk the egg well.  Add the milk to the egg and whisk until foamy looking. Add the milk and egg mixture to the dry ingredients.  Stir the mixture until the dry ingredients are moist, don’t over mix.  If too dry, add a bit more milk be careful not to add too much.  I use a parchment-lined cookie sheet to bake the scones on.  I like to flour my hands take about 1/8 cup of dough, roll into a ball and squish on the cookie sheet.  Cook at 425 F for 10 – 15 minutes until tops light brown.  I try to cut down on sugar, but for special occasions I add Turbinado sugar to the top. If you like prettier scones, roll out the dough and use a cookie cutter.

This is really a basic recipe for scones.  You can add any type of fruit, nuts, etc that you like. *I substitute blueberries, cherries, or any dried or fresh fruit I have on hand.  **I substitute pecans, slivered almonds, or macadamia nuts.

Serve warm with the lemon curd for a heavenly taste treat!

Susan’s Lemon Curd


3 eggs
1 T lemon zest – I zest the lemon before I squeeze
3.4 cup lemon juice, fresh squeezed and strained
3/4 cup sugar
1/4 cup butter – cold and cut into small pieces


Briskly whisk the 3 eggs together. Put into a saucepan.  Add the lemon juice, lemon zest, and sugar.  Whisk together well.  Stirring constantly, cook on medium heat until mixture starts to boil, usually around 5 – 6 minutes.  Curd should be thick at this stage.  Turn off heat and briskly beat in the butter.  I think it’s best when served at room temperature.  If you don’t like the little chunks of lemon zest, then strain the mixture after cooking.

Excuse me now, I hear a scone and lemon curds calling my name.  Time to put the kettle on! 😎

Birthtea Party

 One of the very first Thanksgivings I can remember was at my grandparent’s house. My grandparent’s, two great-aunts, and my family were all there.  A fabulous chocolate cake was on the table.  It was my birthday! I was so young I really believe that we were all together to celebrate my birthday. 😎 Imagine the big let down I was in for.  Well, I have been a whiner that my end-of-November birthday was so close to Christmas that I got over looked. 😎  Typical!  A few years ago Barb decided that we would celebrate my birthday during the summer.  She works for the post office so we can never get together during my real birthday since that’s her heaviest mail time. So the summer birthday party has been grand. 😎

At AubreyRose Barb told me to pick out something and she’d buy it for my birthday. Yeah!  Of course I immediately asked her what the most expensive item was. 😎 (Poor long suffering sister having to put up with my crazy sense of humor.) Anyway, I had REALLY been wanting one of those teapot cup thingies and I love violets so this is what I picked:

Barb and I celebrated my birthday together at AubreyRose. At home, I decided to have my own birthtea party! Hubs and Hans were not invited! I plopped a bag of Assam tea into the teapot and added hot water. Add a dash of honey, and it’s just lovely. I’m sure the violets were infused into the tea also, so delicious!

Now for the birthtea cake, my homemade Cranberry-Nut scone with my world famous Lemon Curd! Sigh……. I did have to text a picture to Barb with the comment for her not to bother me because I was too busy with my tea. The weather was perfect for sitting outside and enjoying life!  Listened to the birds talking to me. 😎

Now, as a person of 1/2 Norwegian heritage I know I inherited the gene which has coffee flowing through my veins.  I do love coffee.  The other 1/2 is, as my southern dad always said, “Heinz 57”.  That half inherited the love of ice tea (it’s ice tea in the South and iced for everyone else). From ice tea I grew to love hot tea.  I have the best of both worlds! 😎 Now I need to knit a lovely tea cozy! I have a special children’s tea set and have lots of tea parties with my grandkids when they visit.  They know that the person who pours the tea is called “mother”.  We do have a brilliant time! Take a break and join me in a spot of tea!

An Unplanned Tea

 While out and about in La Mesa, Barb reminded me that we should again try to visit the AubreyRose Tea Room which always seemed to be closed when we go by.  Hurray it was open! The shop is not only a tea room but sells a nice selection of teas, wonderful gifts and collectables.  On our last journey into La Mesa, we window-shopped and saw some beautiful single service teapot/cup combos in the window. Our fingers were itching to see them close-up when the store was open.  As we walked in, the glorious smells overwhelmed us and we had to stay for afternoon tea!  What a delight.

We had their lovely Cream Tea which is reserved for walk-ins. The Cream Tea includes: Fresh baked scone of the day, AubreyRose Cream, Lemon Curd, Tea biscuit, seasonal fruit garnish, and pot of tea of your choice. The presentation was quite beautiful and made us feel quite British! 😎 I really had to speak firmly to my little finger so it did not stick out while holding the tea cup. 😎 I LOVE the house tea, a black tea appropriately named AubreyRose.  The delightful taste experience began with the water, which had a wonderful, light taste.  When asked, the waitress informed me that they add a HINT of Lady Hannah tea to the drinking water.  Lady Hannah tea contains roses and berries, yum!  A Rocky Scone was served warm and with AubreyRose Cream and Lemon Curd.  Lovely, just lovely! Look at that cute heart-shaped sugar cube. They even gave both of us large, cups of tea to go! Quite brilliant!

It just so happens, that I had just purchased a new hat at another store only minutes before. Now, I need a new hat as much as I need a hole in my head!  Saw it, it was on sale, bought it! Done! So I really do look the proper lady.  Since it was a spur-of-the-moment idea, neither one of us had our cameras.  I used my iPhone to take pictures, so the quality is not the best. 😎 We had my daughter Darcey’s bridesmaid tea at this shop. It really is a wonderful place. 😎 They do refer to their tea as a “two hour mini-vacation” and we whole-heartedly agree!

Trivia test.  If anyone is as hooked on BBC productions as I am, can you find the two British adjectives which I’ve used to describe the tea experience? 😎 In fact, the one English teacher at the high school where I taught was my official editor. He always chuckled because I consistently use the word “which” where Americans use the word “that”.  I comes from the tons of British books (note I’m not saying literature) which/that I read.  😎