Chasing Cassandra (The Ravenels, #6)

by Lisa Kleypas

Tea Scones I found the recipe for these soft and perfect little scones in several Victorian era cookbooks, and tweaked it just enough to make it work for us. The Victorians often added corn starch or potato starch to baked goods like this, and it makes the scones incredibly light and fluffy. Unfortunately, Greg and the kids and I can’t make afternoon tea a daily ritual like the Ravenels do, but when we get a chance, we always include scones. These are easy and delicious! Ingredients 1 3/4 cup flour 1/4 cup corn starch 1/2 tsp. salt 3 tsp. baking powder 1 stick butter, cold and chopped into dice sized pieces 3/4 cup whole milk A little half and half or cream for brushing over the scones Directions Preheat oven to 425. Mix the dry ingredients with a whisk or fork. Cut in the butter with a pastry blender or a fork, mashing and mixing until it’s all crumbs. Pour in the milk and gently mix until it’s a big ball. Sprinkle the dough with flour, sprinkle a rolling pin and cutting board/mat with more flour, and roll to 1/2 inch thickness. (Tip: The less you touch, mash and fool with the dough, the more tender the scones will be.) Use a small biscuit cutter (mine’s about 2 inches) to cut little circles, and put them on a nonstick cookie sheet or pan (I like to cover mine with parchment) Use a pastry brush to brush half and half over the top of each scone. Bake for 12 minutes. (This is where you have to use your judgement—if they’re not nicely golden brown, keep them in another coupl...