Although I enjoy scones, I really prefer tea biscuits, which are similar, but not as rich and sweet. They are good as a snack, with soup or as a base for strawberry shortcake. This is the recipe I use, as they always turn out well.

Tempting Tea Biscuits

Ingredients:

2 cups of all-purpose flour
1 tbsp. of sugar
1/2 tsp. of cream of tartar
4 tsp. of baking powder
1/2 tsp. of salt
1/2 cup of cold butter( or margarine )
1 cup of cold milk
extra flour

Procedure:

In a large bowl mix together the first five ingredients.
Cut in the butter with a pastry cutter or two knives until it resembles coarse crumbs.
Make a well in the middle and add the cold milk, stirring just till mixed.
Turn onto a floured board and add flour as needed.
Knead about ten times, the dough should be soft and slightly sticky.
Roll out about an inch thick ( or thicker if you like them softer ) and cut into circles.
Place in a greased biscuit pan with the biscuits touching and bake at 450 dgrees F. for twelve minutes or until lightly golden.

Makes twelve good-sized biscuits.

A light, sweet and lemony loaf to serve with a cuppa!

Glorious Glazed Lemon Loaf

Ingredients:

1/2 cup of butter or margarine
2/3 cup of granulated sugar
2 eggs
1 tsp. of vanilla
2 cups of all-purpose flour
2 tsps. of baking powder
1/2 tsp. of salt
the zest of one lemon
1/3 cup of lemon juice
1/3 cup of milk

Glaze:

1/4 cup of icing sugar
2 tbsp. of lemon juice

Procedure:

Preheat the oven to 325° F.
Grease a 9x5x2 inch loaf pan; set aside.
In a large bowl, using an electric mixer, cream the margarine and the sugar until light and fluffy.
Beat in the eggs and the vanilla until light.
In a medium sized bowl, stir together the flour, baking powder, and salt; add to the creamed mixture alternately with the lemon zest, juice and milk; starting and ending with the dry ingredients.
Mix well after each addition.
Turn batter into loaf pan, smoothing the top with a spatula. Bake 55 to 60 minutes or until the surface springs back when lightly touched.
Cool on a rack 10 minutes.
Remove from the pan and cool on a rack.

For Glaze:

In a small bowl combine the icing sugar and lemon juice until smooth.
Drizzle over the top of the loaf when cooled.
Decorate with additional lemon zest if desired.