Olympic High Tea
As the Olympics unfold in London, I am holding my own Olympics…in the kitchen! With the somewhat dreary, drizzly weather over there, baking up a batch of warm scones sounds positively sporty.
These are great warm from the oven, or make a day ahead; store in an air-tight container and gently warm in a low oven. I used Epicure’s 3 Onion Dip Mix, but you can also use Epicure’s Lemon Dilly, Cinnamon, or Poudre Douce. And of course, no tea would be complete without a “cuppa” to go with them. Pair scones with a piping hot pot of Victorian Afternoon Tea or your favourite Epicure Tea blend.
I can think of no better way to support our amazing Canadian athletes than to cheer them on in high style – high-tea style, that is!
What you’ll need:
• 2 cups (500 ml) all-purpose flour
• 1 Tbsp (15 ml) Epicure’s Baking Powder
• ½ tsp (2.5 ml) salt
• ½ cup (125 ml) cold butter, cut into small cubes
• 2 Tbsp (30 ml) Epicure’s 3 Onion Dip Mix
• 1 egg
• 1 cup (250 ml) buttermilk