I love tea. Yes, most mornings start with a huge mug of coffee, but my first love is tea. Flavoured, plain, black, green, white, rooibos…you name it, I love it. So when I heard about the Steeped Tea company, I knew I needed to host a tea party. The consultant comes to your home with several teas to sample, sets up a wide array of products for you and your guests to check out, and has some pretty great information about the benefits of tea. Plus, because I hosted, I wound up with a whole bunch of free tea…which is super exciting.
Now, the thing about hosting a tea party is that tea party foods have to be present. I’m talking finger sandwiches, miniature desserts, and the mother of all tea party foods….the scone. Served plain or with jam and cream, the scone is the perfect addition to a steaming cup of Earl Grey. And when you have a massive amount of rhubarb hanging out in your backyard, there’s only one type of scone to make:
In a large bowl, whisk together flour, sugar, baking powder, nutmeg and salt. Using either a pastry cutter or your hands, crumble in the butter and mix well until there are a few small pieces of butter left (the size of peas or smaller). Add milk and vanilla, and stir well to combine into a loose dough. Add rhubarb, mix briefly.
Here’s where it can go two ways. If you want fancy, triangular, professional-looking scones, turn the dough out onto a floured surface, knead a few times, and form into two discs. Slice each into eight pieces, like a pie, and bake at 400 degrees for 20 minutes.
If you want scones that look like mine (sort of tea-biscuity), or just don’t care about kneading and cutting, there’s a simpler way. Divide the dough roughly into 16 pieces, and drop the pieces on a greased cookie sheet. Keeps your counters clean. Bake at 400 degrees for 20 minutes.
These are awesome with some butter and strawberry jam, alongside a cup of tea, or as a quick breakfast on the go. Plus, its a great way to use up rhubarb!