Welcome to the 30th Tea Time Tuesday

This week I want to share with you a simple way to make delicious scones,
 and how to make buttermilk, without having to run out to the Market.

Pantry Items
One tablespoon of white vinegar or lemon juice
One cup of whole milk less one tablespoon

Add one tablespoon of white vinegar or lemon juice in measuring cup
Add milk up to the one cup measuring line
Stir together the milk and vinegar or the lemon juice
Let stand fifteen minutes at room temperature
When milk starts to curdle, stir
Buttermilk is ready to use

Making buttermilk is easy and if you live in the country as I do, 
then this recipe comes in handy by saving you a trip to the market.
Mixing bowl, I use my old dough bowl
Pastry blender
Rolling pin
Cookie sheet pan
Sharp knife
Parchment paper
Cookie cooling rack

Original Recipe flour mix
One and one half stick of chilled salted butter
One cup of buttermilk
One cup of blueberries
Grated cinnamon mixed into granulated sugar 

Cut one sheet of parchment paper to fit cookie sheet, to bake scones on
Cut one sheet of parchment paper to roll dough out on
Add bag of Original Recipe Victorian House Sconces to mixing bowl
Add one and one half stick of chilled salted butter, cut into small pieces using panstry blender
Blend the dough and butter until fine and crumbly
Slowly add one cup of butter milk
Work dough with hands until soft ball is formed
Place dough on floured parchment paper
Knead three or four times
Divide dough in half
With rolling pin shape each half into a 6 inch flatten circle 3/4 inch thick
Add fresh or frozen blueberries
If using frozen blueberries, leave in freezer until, just before adding to dough to keep them from thawing out to fast, and bleeding the color into the dough
Place blueberries into the dough, now fold the dough into half
shape dough into circle with edges closed to hold the blueberries
Do the same with the other half of dough you have made, if you like add a different berry or fruit
Cut into eight slices, I loved making the scones into a pie shape
At this time you can place on parchment paper cookie sheet and sprinkle with cinnamon sugar and bake,
(my oven was set at 350 degrees for about 13 minutes)
When baking do not let the parchment paper turn  dark tan or brown, then you will not cook them too long
Bake scones until light golden brown
Sconces mix makes about 16 scones, depending on size you cut the scones into
Serve warm with butter, preserves, or as I did with dream whip
Or freeze, I placed my scones in a Ziploc freezer bag and placed on a cookie cooling rack in the freezer to keep their shape.
I emailed Debbie at Victorian House Scones about freezing the scones.  
Debbie says the scones should be double bagged in Ziploc freezer bag and should be good for about three months frozen. The scone flour mix shelf life is one year, also if you are keeping it for a year, you may want to add the bag of scone mix into a Ziploc bag.

I have added where I buy my scones mix for I get many emails asking where I buy my mix from.
I order my sconce mix from Victorian House Scones
I also love to make my scones homemade, but these scones are really fast to make and taste wonderful
The parchment paper makes cleaning up so easy and its great to bake with.
I buy my parchment paper at Walmart.

I like to place my scones on the bottom tier, for they need to be warm when served.
I then added my famous permission cake to the second tier,
on the top tier holds chocolate puffs.
I will show you this Tea soon.

Thank You for joining me for Tea Time Tuesday
As always Save A Cup Of Tea For Me!
Lady Katherine

I will be joining Michael Lee at Designs by Gollum
for Foodie Friday
Laurie at Bargain Hunting With Laurie
for Saturday Favorites

Tea Time Tuesday
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  1. Your scones sound delicious! Thanks for the information. Your tiered tea tray looks so inviting. I can’t wait for the post. Enjoy your cuppa!

  2. So the flour mix is the secret behind those delicious looking scones! Yum. Thanks for the link…I like to make them in the winter to have with tea. My dough is so hard to roll out…it’s always too sticky. Any tips?

    I also want to say that I love your dough bowl!! It’s beautiful. I would decorate it filled with fruit! It would get more use that way instead of baking! lol!!


  3. Well YUM! Looks delicious…and with the cooler weather, I just must try to make something from the oven. Scones sound wonderful!
    Have a blessed week! Doni

  4. Scones! I just spent 5 days at our state fair, ( Puyallup ) where scones are a trademark of the fair. We usually buy scones for breakfast as we head for the barn we spend the day in, and the scone mix is sold too. Fresh baked scones…heavenly!

    Tea time at your place sounds very delicious.

  5. Thank you for sharing the buttermilk recipe…I like you live in the country and do not want to run to town just for some buttermilk.

    I look forward to trying your scones recipe also.

    I am sharing a different type of tea post today, I hope you don’t mind.

    Regards Kelsie

  6. Does the buttermilk you make taste like the commercial buttermilk you buy? Just wondering!

    LOVE your dough tray — wow that is an amazing piece of old treenware. Fabulous. I hope you keep it out on display somewhere; it’s fantastic.

    Mmmm… scones. I’ll make a deal with you — I’ll save a cup of tea for YOU if you save a scone for ME!
    Best … Cass

  7. Thank you for the really nice recipe with the great photographs. That’s always helpful for me 🙂 🙂 Plus it just looks plain good!!! Oh, the three layers of goodies looks delicious too. I can’t wait to see more detail on this when time permits 🙂 🙂 🙂 I pray you are having a good week so far, Lady Katherine. Thanks for letting me stop by for tea. Love and hugs from Oregon, Heather 🙂

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