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.

Ingredients:

3-1/2 cups flour

1 teaspoon salt

2 teaspoons baking soda

4 teaspoons cream of tartar

6 Tablespoons margarine

1-1/2 cups milk, approximately

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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• The Queen Victoria Website
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