Cranberry Walnut Tea Scones

What are Tea Scones you ask?

Well, they're delicious. That's all you really need to know.

I'm learning (quickly) that my grandma's recipes rock. They never fail, and keeping with tradition these Tea Scones baked up beautifully and had the most wonderful light fluffy texture.

Now back to the question, What are Tea Scones? Well, if you really must have an answer, my only description would be that they are a mix between a tea biscuit and a scone, and are fast and delicious.

Cranberry Walnut Tea Scones

2 cups unsifted flour
1/2 cup sugar
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp salt
1/2 butter
2 eggs, slightly beaten
1/4 cup milk
1/2 tsp vanilla
1/4 cup crushed walnut pieces
1/4 dried cranberries

• Combine all ingredients and blend well.
• Turn out onto parchment paper and spread to about 1/2 inch thick and cut into triangles.
• Bake at 400 degrees until golden brown, about 8 to 10 minutes.
• Finish with a sprinkle of icing sugar

Grandma's Apple Pie

Warm, mouth watering apples cooked to perfection in a combination of sugar and nutmeg.

Beautifully browned, flakey crust.

This was grandma's apple pie.

Now, I know everyone's Grandma makes the BEST (insert your favorite food or dessert here), but I swear it's my Grandma that makes the best apple pie!

Her recipe is perfect. It doesn't need an extra dash of this or an extra pinch of that, it's perfect just the way it is. It's near to my heart so I won't be able to give you the recipe (what can I say, it's Grandma's!), but I can give you the recipe to the best and easiest pie crust I've ever made!

I've always had trouble with pie crust and other pastrys, but this crust was so easy to make and it turned out great! It was light, flakey, golden brown, and everything I could ever want my pie crust to be!

Pie Crust

2 1/2 cups all purpose flour
1 tsp salt
1 tsp sugar
2 sticks (1 cup) chilled, unsalted butter, cup into pieces

• Mix flour, salt, and sugar in a bowl. Cut two sticks of butter in pieces. With pastry blender, cut in butter, working until mixture resembles course meal.
• Add 4 tablespoons ice water, work with hands until dough comes together. If still crumbly, add more water by the tablespoon.
• Divide dough in half, flatten into disks, and refrigerate wrapped in clingwrap for atleast 1 hour.
• When ready, roll out dough on lightly floured surface.