Lazy Sunday scones, heavy on the elderberries, and a great start to the morning, buttered with jelly and served with some tea. Today is not a day to use heavy-handed words, so I will say scones, tea, butter, and jelly; kick back for the morning. Erin’s Elderberries provided the honey and elderberries. I hope you like it.
2 1/2 cups flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
8 ounces butter, cold cold cold cut in small cubes
8 ounces heavy cream
8 ounces dry elderberries from Erin’s Elderberries (www.erinselderberries.com) (Rehydrate by soaking in 10 ounces of hot water and Earl Grey tea)
8 ounces warm water
5 ounces honey from Erin’s Elderberries
1 egg plus 1 teaspoon water
Erin’s Elderberry Jelly to serve
Heat 8 ounces of hot water and add Earl Grey tea and let steep for 4 minutes. Add 8 ounces of dried elderberries; let sit for 60 minutes and drain off water. Save 2 tablespoons of liquid.
Preheat oven to 375.
Mix flour, baking powder, salt in bowl and cut in butter so that flour is like sand.
In bowl 2, add honey, cream, and 2 tablespoon of tea liquid.
Add bowl 2 into first bowl; mix until combined.
Add elderberries and combine. Knead 6-8 eight times.
Place on a floured board and make a circle with the dough.
Cut in 8-10 triangles.
Bake for 20-24 minutes.
Serve with butter and jelly.