Friday, June 1, 2012

Tea and Scones!

Hi everyone!  Today I'm sharing my recipe for Empress Tea Scones....seriously delish!

We've had a wonderful little getaway for my birthday weekend to our favourite spot...Victoria!  It's just a ferry ride away from us and we love to visit there. We love walking down the main street visiting all my fave shops. Rogers Chocolates and Murchies Tea Shop are 2 of my favourite 'must stops'...and of course the Empress Store too!

We stayed at the Empress Hotel... I love staying there, it's such a beautiful makes me think of a Grand Old Lady...cozy, charming and oh so pretty!  I got a couple of great shots....stunning isn't it?

Below is a shot of Victoria's Inner Harbour, looking towards our Parliament Buildings.  It was a very festive weekend with lots of boats in the harbour.

 This is a picture I took of the inner Harbour...just as the sun was setting....breathtaking!  

I think this picture is stunning...the Empress Hotel at night...all lit up....I never get tired of looking at this beautiful landmark!

Okay...are you ready for the scones...they are so seriously delicious!!  I have a Tea Towel with the recipe on it that I bought ages ago and of course I just made some when we got home....I was having a craving for more of these yummy little darlings!!  Don't they look great?  Well let me tell you that they taste even better than they look!

Empress Tea Scones

2 lbs. 4 oz. Flour  (approx. 6 3/4 to 7 cups)
9 oz. Sugar  (approx. 1 1/3 cups)
9 oz. Butter Cold
2 oz. Baking Powder (approx. 1/4 cup heaping)
6 oz. Raisins  (approx. 2/3 cup)
5 1/2 Eggs (I used 5 for the recipe and 1 for brushing the tops)
16 oz. Heavy Whipping Cream (approx. 2 cups...I know... truly so worth it though!)
Pinch of Salt

Berry Sugar for tops

1. Crumb flour, sugar, butter, salt, baking powder together until mixture is fine crumbs
2.  Add eggs slowly
3. Add raisins
4. Add cream and mix to smooth dough
5. On a floured surface, roll out to 1/2" thickness, cut out desired size or shape
6.  Beat the remaining egg and wash the tops of the scones.
7. Sprinkle the tops with fine sugar.  (I used Berry Sugar)
8. Bake at 350 degrees for 20 to 25 minutes or until light golden brown

While the first pan is baking, make a lovely pot of tea, get the Butter (yes, real butter!) and Strawberry Jam out and when they come out of the oven treat yourself and have a couple warm with your tea!

Now, I must share my secret with sure you have for each hip!  LOL!!  That's my version of a balanced diet!  Bwahahaha!!!  Enjoy!!

Thanks for stopping by!
Love and hugs ~ Judy


  1. What a lovely birthday get-away. And the recipes sound delicious! Can't wait to try them.

  2. About how many do you get out of that recipe... I imagine quite a bit, just looking at the flour amount. BTW, when making scones (pronounced scawn) use a light hand don't knead it or it will come out heavy.

    Lynne in Ottawa