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The Queen Victoria®
Cape May, New Jersey
Scones are a popular tea time treat with our homemade strawberry or blackberry jam. This recipe is from The Queen Victoria Cookbook by Anna Marie and Doug McMain.
Mix flour, salt, baking soda, and cream of tartar in bowl. Rub in margarine until mixture resembles fine bread crumbs. (This may be done in a food processor using short on-off spurts.) Add milk to form soft but not sticky dough. Turn onto a floured surface and knead lightly. Pat dough out to 3/4-inch thickness. Cut into rounds, or shapes such as hearts or shamrocks for seasonal celebrations. Sprinkle tops lightly with extra flour and bake on a lightly floured baking sheet at 425 degrees for 10 minutes or until risen and golden. Serve warm or cool with butter and jam.
Options: For raisin scones, which are sweeter, add 1/2 cup raisins and 2 Tablespoons sugar after rubbing in margarine. For cheese scones, add 1 teaspoon dry mustard and 3 Tablespoons grated cheddar cheese after rubbing in the margarine. These are best served warm, for tea or cocktails. The scones will store for 2 or 3 days in a tightly sealed container.
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