Cream Teas (Scones)

Always serve on pretty doilies, use pretty pots for the preserves and a special spoon for the preserves.

2 cups all-purpose flour
1 1/3 tablespoons butter (at room temperature)
1 1/2 tablespoons superfine sugar
1/4 teaspoon salt
1/2 cup raisins (optional)
2/3 cup fresh milk
Flour (for rolling out)
1/2 pint heavy cream

Heat oven to 425 degrees F.

Sift flour into a large mixing bowl and then rub in the butter, using your fingers, until it resembles coarse meal. Stir in the sugar, salt and raisins, if desired. Then add milk slowly, stirring with a fork. Use your hands to finish the mixing process and knead the mixture to a soft dough. If you're in a low humidity area, you may need to add a little more milk. Turn the dough out onto a lightly floured working surface and roll out to about a 3/4-inch thickness with a rolling pin. Cut scone shapes using a crinkled pastry cutter. Make firm cuts. When you've cut as many as you can, knead the mixture again and continue to cut until all the mixture is used up. Place scones on a greased baking sheet, leaving a little space between each, and bake for 12 to 15 minutes until golden brown. Turn out on a wire cooling rack.

To serve, slice horizontally in half. Spread a little butter onto the surface, then spread on a glob of strawberry or red raspberry preserves. Pipe on a good helping of whipped heavy cream using a pastry bag and a large star-shaped tube. Place each half on an oval serving plate on which you've placed a white napkin or doily. Eat while hot. Serve with a pot of freshly brewed loose-leaf tea.