"Scone" is just a fancy word for biscuit! Who knew?! My mother-in-law makes the best biscuits. They're light and flaky - not to mention, beautiful! I have tried from time to time to make a pretty delicate biscuit like hers, but with little success. I have a good drop biscuit recipe, but they're just not the same. Once I started taking tea, I wanted to learn to make scones. They're soooo much easier! (Although, I have decided to master my MIL's biscuit recipe this year! Stay tuned!)
Nearly three years ago, Jewell and I took a scone baking class with our tea friends. It was so much fun! We love to visit Smith-Byrd Tea Room in historic downtown Prattville.
It's a lovely old Victorian that they are in the process of restoring. You can book a tea date or even spend the night!
The owners, Beth and David, are so knowledgeable about tea, and they are so approachable! I've asked for advice several times on tea to serve for a specific party. Not only do they suggest the perfect tea, I always come away with new knowledge!
They have an amazing selection of soup, salad, sandwiches, and quiches. The food is always good!
These are actually the scones we made!
Our sweet girls love to take tea together!
On this particular day, we took tea and a scone making class. For one price, we enjoyed lunch, then learned how to make scones from Beth, the owner.
It's a hands-on class. It's normally designed for a smaller group, but since we were a mother/daughter group, we worked as teams and not individuals.
We started with a basic recipe and then learned how to make additions. We made plain, strawberry, and chocolate scones. We cut them with different shaped cutters. My favorite way to make them, though, is in a round cut into triangles.
When they were done, we got to eat them straight from the oven!
Beth has the most simple (yet delicious) recipes for microwaved lemon curd and mock clotted cream. I'll share those soon.
It was such a fun day! We're planning on a tea tasting class there soon.
Back to my apple cheddar scones from the Falling For Ivy Tea Party I hosted recently. I was looking for Fall-inspired flavors. Apple is always top of the list! I found this recipe on an agricultural website of all places! I'm linking to the recipe below. I made these exactly according to the recipe. I cut my apples a little chunkier the next time I made them. They were chopped a little to finely for my taste. I wanted to feel and taste them!
I served these with your choice of Spiced Pear or Apple Cranberry hot fruit teas.
I served these as our first course along with Conecuh sausage (original recipe) that I sliced on the bias and baked. I added a little of my homemade apple butter. The apple butter was a fall Covid project, along with Strawberry Jalapeno Jam, and Muscadine Jelly. (I have enough jelly and jam put up to last me several years!)
Scones are so simple to make. Many times I've made them a day or two ahead and then flash frozen them before baking. Once they're frozen, I drop them in a Ziploc bag and take out what I need to bake when I want them! (Somewhat of a dangerous convenience!)
While these are perfect for Fall, I would tell you to try them anytime! They'd be great with soup, too. Check back in soon for my recipes for the main course.
I'm so glad you stopped by my neck of the woods!
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