CUCUMBER TEA SANDWICHES (WITH TARRAGON BUTTER)

1 large cucumber, peeled, sliced paper thin
1/2 teaspoon salt
2 tablespoons white vinegar
1 cup unsalted butter, softened
1/4 cup minced fresh tarragon
1/4 cup minced fresh chervil
thin slices whole-wheat bread, or bread of your choice, enough to make 2x4inch rectangles

Place the cucumber slices in large bowl. Toss with salt, sprinkle with vinegar and toss to mix well.  Let it stand for 1 hour.  Drain well in colander.  Combine the butter, tarragon and chervil.  Spread butter over 1 side of each bread slice.  Cover 15 slices with cucumbers, dividing them evenly.  Put tops on sandwiches and trim crusts then cut into 36 rectangles. Arrange on a platter.

TEA SCONES

(Use 1 egg for 1/3 of a recipe.

3 lbs pastry flour (or all-purpose)
1 pt milk or buttermilk
10 oz butter
4 eggs
10 oz sugar
1/4 oz salt
3 oz baking powder
raisins (optional)

Sift salt, baking powder, & flour and rub in the butter. Add raisins dissolve sugar in the milk.  Make a well in the center of your dry mixture.  Add the milk and eggs into the well and bring the dry up through the wet ingredients.
Dust surface with flour place the dough on surface & knead them together.  Roll it out to approximately 1/2-in thick.  Cut out with a 2.5-inch. cutter. Brush with beaten eggs and bake at 420 degrees for 20 minutes. Can be served warm or cooled.

Makes approx. 5 doz.  

Cheese Scones  

2 cups flour
1 tsp salt
6 oz cheddar, grated
1 egg, slightly beaten
2 Tbsp sugar
1/2 cup sour cream
3 tsp baking powder
1/4 cup vegetable oil
1/4 tsp baking soda
3 Tbsp milk

Preheat oven to 425 degrees.  In a medium sized bowl, combine flour, cheese, sugar, baking powder, baking soda and salt.  In a separate bowl, mix the remaining ingredients.  Make a well in the flour mixture, add egg mixture and stir until the dough clings together.
Turn out onto floured surface, knead 10-12 times or until smooth.  Roll it out to a 1/3-inch thickness and cut with cutters.  Place on an ungreased cookie sheet. Bake 15-20 minutes or until brown.  You can re-roll remaining dough and cut additional scones.                                           

 Mum's Scones

2 cups of all-purpose flour 

1 teaspoon cream of tartar

1/2 teaspoon of baking soda

1 pinch salt

1/4 cup butter or margarine

1/8 of a cup white sugar

1/2 cup milk

2 tablespoons milk

1 jar or container of fresh cream.

Preheat the oven to 425 degrees and line a baking sheet 
with parchment paper.  Sift the flour, cream of tartar, baking soda and salt into a mixing bowl, rub the butter or margarine in until the mixture resembles fine breadcrumbs, then stir in the sugar and enough milk to mix to a soft dough

Turn dough out onto a floured board and knead it lightly, then roll it out to a 3/4-inch thickness. Cut into 2 inch rounds ( you may have glassware that size) and place on the prepared baking sheet.

Brush with milk to glaze.  Bake at 425 degrees for 10 minutes then cool on a wire rack.   Serve with butter or whipped fresh cream and jam.