I just got a call to be “the entertainment” at a bridal shower cooking demonstration in a couple of months. That got me to thinking about suggesting a Tea. And that got me to thinking about spring.

Not that tea has anything to do with spring. In fact, one of the best “teas” I remember was when I was in London during the winter, on business there with my husband, and we went for tea at The Ritz. So glamorous. Everyone was cold, the weather was brisk. The tea was hot and comfy.

Still, the food at tea is light. More springlike. Cucumber sandwiches, smoked salmon sandwiches. Little cakes. And scones (I am sure I asked for extra clotted cream). And that got me to thinking about this recipe:

Scottish Lemon Currant Scones

2 cups sifted all-purpose flour

2-1/2 tablespoons sugar

2-1/4 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon grated fresh lemon peel

1/2 cup currants

6 tablespoons butter

1 large egg

1/2 cup buttermilk

Preheat the oven to 425 degrees. Lightly grease a cookie sheet. In a bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon peel. Stir in the currants. Add the butter in chunks and work into the dry ingredients with your fingers or a pastry blender until the mixture resembles coarse crumbs. Mix the egg and buttermilk together. Pour into the dry ingredients. Mix until a soft dough has formed. Cut the dough in half and roll each half on a floured surface into a circle 1/2-inch thick. Cut each circle into 6 wedges. Place the wedges on the cookie sheet. Bake for about 12-15 minutes or until puffed and golden brown. Makes 12

Serve with butter, clotted cream or strawberry jam