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This scone recipe is said to have graced the royal tea table. Courtesy of Eve Hill, fellow tea lover, lecturer, tea pot collector and writer.

Ingredients:

1/3 cup Crisco
1/3 cup milk
1/3 cup butter
1 beaten egg
2 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 tablespoon baking powder

Directions:

Preheat oven to 415° F. Sift dry ingredients together, mix with shortening and butter using pastry cutter or food processor. Add milk and egg, mix lightly with fork until just barely mixed. Turn on to floured board, knead 8-10 times, folding over entirely onto itself at final kneading.

Pat out gently to about 1/2 inch height and cut with a scalloped biscuit cutter, going straight down and straight up. If you twist, scones will be lopsided when baked. These may be coated with an egg wash before baking if you wish.

Bake at 415° F. for about 12-15 minutes or until golden brown.

Read about tea at The Orangery at Kensington Palace in TEA IN THE CITY: LONDON.

See all five tea recipes books from Elmwood Inn.