Realistic Cooking Ideas

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Earl Grey Tea and Scones

Many of my readers know that I periodically write for two international Software Testing Magazines and I have my own blog called: The Testers Edge where I share my experiences, observations, thoughts on Software Testing and other professional development areas.

As I have mentioned in a previous posting on The Testers Edge, I have a lot of admiration for Lalitkumar Bhamare and I was honored when he asked me for an interview for his excellent e-magazine. His interview provides some insight into my professional and personal life. So grab a cup of tea and perhaps a hot scone to not only read my interview but to also enjoy the wonderful articles written by Testers from around the world! My preference is loose Earl Grey Supreme by Harney and Sons. Speaking of scones… here is a great recipe for scones that I posted previously.

Click here for my interview.

Dry Ingredients

1 3/4 to 2 3/4 cups all-purpose flour or cake flour

1/4 cup sugar
2 teaspoons baking powder

1/2 teaspoon salt

Wet Ingredients
2 ounces cold Kerrygold Pure Irish Butter, cut into pieces

1/3 cup raisins or currants

1/2 cup skim milk

1 large egg, plus additional beaten egg for brushing over tops

Additional sugar for sprinkling over the tops
; sugar in the raw is nice to use
1 egg, beaten

Preheat oven to 425° F. Sift together flour, sugar, baking powder and salt into large bowl.

Irish Tea Scones Ingredients

Using fingertips, pastry blender, or butter knives to cut the Kerrygold Butter into flour mixture to form coarse crumbs. I start by using two butter knives and then finish using my fingers. Add and mix in raisins.

Irish Tea Scones make well in flour mixture

Whisk together milk and 1 egg. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed.

Irish Tea Scones dry and wet ingredients mixed

Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough. (Do not over knead.) Pat dough to 1 inch thickness. I found the dough to be very wet so I added more flour until it was an appropriate texture to create the scones.

Irish Tea Scones on wooden board

Cut into 6 wedges. Place scones on lightly sprayed baking sheet. Brush tops with additional beaten egg; sprinkle with sugar. Do not skip this step as it adds a lot to the scones.

Irish Tea Scones before placing into the oven

Bake until golden brown, about 14 to 17 minutes, rotating pan halfway through baking for more even browning. Serve warm with Clotted Cream, Kerrygold Irish Butter, or jam. I was going to make Clotted Cream and I had the heavy cream. Unfortunately, I purchased it too early and it was past the expiration date. But I do not mind admitting that I like butter. I do not use it often in cooking but for a special occasion like this I am having my scones with the Kerrygold Irish Butter! Now I must go and make my Irish Stew!

Irish Tea Scones hot out of the oven

12 thoughts on “Over a Cup of Tea – Interview with Tea-Time With Testers (and add a scone for good measure!)

  1. I will come over and have tea and scones with you any day♥ One of my top favorite 10 things in life to enjoy.BTW…where we just moved to they have a disc golf course in our subdivision! Can you believe it?

    1. Bernice says:

      Wow – that is great to have a disc golf course! I too love scones – though rarely have the opportunity to enjoy them.

  2. willowdot21 says:

    I have been lucky enough to have tea and scones twice in the last fortnight!!

    1. Bernice says:

      Tea and scones – does not get much better than that!!

    1. Bernice says:

      Thank you! 🙂

  3. Sophie33 says:

    I also want to join you for some good tea with these home-made scones! They look just wonderful, Bernice! Yum yim yummmm. 😊

    1. Bernice says:

      Those scones are awesome! Wouldn’t it be fun if everyone could get together for a cup of tea, scones, and some good conversation! 🙂

    1. Bernice says:

      Thank you for reblogging!

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