James Hill Goats

Nigerian Dwarf dairy goats for milk, pet or show


A traditional family tea...

Posted by jameshillgoats on May 1, 2014 at 1:20 AM

As you might well guess, we here at James Hill are fond of most things old-fashioned...vintage items as well as old-time skills and traditions.  And what better way to combine those things than a high tea?  Most any occasion (or no occasion at all !) is a great excuse to set the table with our favorite thrift store and flea market finds, and enjoy some good food and quality family time.


We recently celebrated Colt's 12th birthday with an early "dinner' tea...meat pies, cheddar sage scones, vegetable tray, devil's food cake and Earl Grey tea.  The scones are a favorite in our house, whether made with traditional cheddar cheese or with our own homemade goat milk cheese.  They are delicious, versatile, and quick and easy to make from scratch.  If you would like to try them, I've included the recipe below.


Cheddar Sage Scones

2 to 2 1/2 cups self rising flour
Pinch of salt
1/2 to 1 teaspoon dried sage (crumbled fine)
1/2 teaspoon dry mustard
1/2 stick butter (NOT magarine)
1/2 to 1 cup shredded cheddar cheese
enough milk to moisten into soft dough (approx 1/2 cup)

1.  Stir dry ingredients together. 
2.  Work butter into dry ingredients until well crumbled (mixture will resemble corn meal in texture).
3.  Stir in cheese.
4.  Make a "well" in center of mixture.
5.  Pour small amount of milk into "well" and stir into mixture.  Continue to add milk and stir in until dough is soft but not gooey.
6.  Form into a rounded shape and turn out onto floured surface.
7.  Roll or flatten to a depth of about 3/4 to 1 inch.  Cut into 2 inch circles and place on lightly greased cookie sheet.   
8.  Bake in 350 degree oven until lightly browned (scones will sound "hollow" when tapped with utensil). 

This recipe makes 8-10 scones.These are best served warm, and are great with soups or stews.  The basic recipe is very versatile...try adding whole kernel corn, garlic or bacon bits.  Or, omit the cheese, dry mustard and sage, add 1 teaspoon powdered sugar and serve with butter and jam for a delicious brunch treat!

Categories: Around the farm

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