OK… get ready, it is time for a trip to Childhood Rebekah Land.
Does anyone remember reading the American Girl books? Felicity was my favorite (and she was the doll I had). I will always remember when Felicity made her act of protest and said “Thank you, I shall take no tea.” to oppose the tea tax from the British government. Little Rebekah always wished she was more of a punk (not much has changed), so this was pretty appealing to me.
I wonder if those people have any idea how impactful their books and toys were on little girls. I loved them!
But I do think it is sad that we don’t have a tradition of afternoon tea in the US. I mean, it makes *perfect* sense. If you don’t hit some kind of slump at 2 or 3 p.m. where you want caffeine and a little snack, you might not be human. Sitting down for an intentional break with a low calorie beverage and a miniature snack is a great idea.
I had afternoon tea in mind when I made these savory scones. Now, they are still made of flour and cheese. BUT… they are quite small but very filling. Without a special treat like this, I personally am way more likely to demolish a handful of chips or small stack of sugary cookies or something.
I also think these are delightful to share with guests. I made them most recently when I had a colleague coming over for a business meeting at my house. It was the perfect brain food to pair with our tea and have a productive afternoon!
- 1 cup AP flour
- 2 tsp. of baking powder
- pinch of salt
- 1/2 tsp. cayenne pepper
- 1 oz of butter, cubed
- 2 teaspoons of freshly chopped chives
- 2 oz of finely grated Asiago or Parmesan
- 1 egg, beaten
- 3 tablespoons of milk
- Preheat the oven to 450 degrees.
- Whisk together the flour, baking powder, salt and cayenne pepper.
- Add the cubed butter to the mixture and cut with a pastry cutter until they have the texture of crumbs. Stir together the chives and almost all of the cheese (reserve a couple tablespoons for sprinkling).
- Whisk together the eggs and milk, then add to the dry ingredients and stir together until just combined.
- Turn out on to a floured work surface and pat gently into a layer about 1 inch thick. Cut out using a small biscuit cutter or a small glass and place shoulder-to-shoulder on a baking sheet.
- Bake for ten minutes, then turn the temperature down to 400. Bake for another 5 minutes or until golden brown.