By Viviana Pruett-Saratan

These scones are one of my favorite easy recipes to make. However, the best scones are made by a woman who keeps the recipe in her hands. The first time I tasted them, I was 13 years old at her tea shop. Ever since that first bite, I have tried to replicate that fluffy, crumbly, soft scone, but I have yet to perfect the craft. Even then, I knew I needed to be a part of the world of tea and scones to learn the secrets of making something so good. So, my 13-year-old self walked up to this wonderful scone maker and asked for a job. She said yes, and little did I know that moment would shape the person I am today.

That wonderful scone maker is Karen Donnelly. She is the owner of Greenhalgh Tea and runs the Orchard Tea Room inside the Rose Hip Antique Barn in Thornton, Pennsylvania. I have worked with Karen for almost seven years now. In the past, I’ve helped her serve afternoon tea, coordinate events, stock shelves, and help with chores around the shop. She never trusted me with too much—at least not until I was a little older. Karen did most of the work. She would make the tea, plate the food, work the register, and give customers advice. I always observed her, though. I tried to learn how she made the magic happen in the tea room. How did she make it so welcoming? How does she make things so beautiful? How does she make customers so happy? I listened to every word she spoke and watched every step she made, absorbing everything she knew about tea and other secrets. She opened up a whole new world for me. Tea became more than just a drink for a fancy occasion or a sore throat—it became a passion.

I learned that tea is a key to compassion.

As I grew older, she trusted me with greater responsibilities. Now, I make the tea for the customers, work the register, and even run the shop by myself when she needs me. You would be surprised how intricate it is to make a perfect cup of tea. I watched Karen brew tea for many years before I started doing it for customers myself. I watched her brew with ease and intention, careful of the precise temperature and every gram of tea that landed in the pot. After watching her for so long, I have found my own flow. I describe it as a dance. I slide over to the “wall of possibilities” and stare at the containers, looking for the blend the customer chose. I gracefully lift the tin from the shelf, glide to the counter, and spin to the teapot. I measure the tea precisely and scoop it into a bag before filling the pot with water. I dance, I flow, I spin, making every pot with intention, just like her. She taught me that carefully crafting the perfect pot of tea is a way to show appreciation. Now, when I make tea, I am giving the customer a performance—pouring my love into their pot to give them the complex flavors and handcrafted choreography they deserve.

While working at the shop, I’ve learned the importance of bringing people together. Guests have come for bridal showers, birthdays, and simple friendly gatherings. They gather around tea, scones, and an abundance of dainty foods for light conversation and laughter. I watched Karen carefully cultivate the perfect place for guests to enjoy their time together. She would set the table with flowers and china, then assemble food filled with flavors for people to enjoy. She always made sure the customers were satisfied.

One time, after I got my driver’s license, she asked me to run to the store to buy a salad for a gluten-free customer. Karen did not have a gluten-free meal prepared for them, but she did not want to deprive them of the experience of eating with their friends. I went out and bought that salad so they could enjoy their meal with the rest of the guests. The customer was extremely grateful for the hospitality. Because of Karen, I carry that same spirit of hospitality with me everywhere I go. I bring my own friends together for elaborate tea parties, birthdays, or simple hangouts. I account for everyone’s preferences and put in the utmost effort to ensure everyone has a memorable experience, just as Karen does.

Karen has given me a lot over the years. She spoils me with gifts, food, tea, and, most of all, knowledge. As I grow into the person I am becoming, I keep everything she taught me close to my heart. This scone recipe is not as good as hers, and I don’t think it ever will be. But it reminds me that I have learned so much since I first tasted her cooking, and I still have a lot to learn to make my own scones great. For now, I still serve my own recipe at my tea parties, adding creative flavors of my own to show appreciation to the people I surround myself with. Scones are a light labor of love paired with a simple pot of tea to share with the people you care for. I will continue to improve my recipe, using the skills she taught me. I encourage everyone to do the same—take my recipe and run with it. Make it your own and share it with the people you love.

Buttermilk Vanilla Scones

Makes 8 large scones or 12 mini scones

Ingredients

· 2 cups all-purpose flour

· 1/3 cup sugar

· 1 ½ tsp baking powder

· 1/2 tbsp baking soda

· 1/4 tsp salt

· 6 tbsp cold unsalted butter

· 1/2 cup buttermilk

· 1 large egg

· 1 1/2 tsp vanilla extract (or 1 tsp vanilla bean paste)

· Optional: 1/3 cup dried currants or chocolate chips

· Heavy cream (for brushing)

· Optional: Coarse sugar

Directions

1. Prepare: Preheat oven to 400 degrees Fahrenheit.

2. Mix Dry Ingredients: Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut the butter into small cubes, then add it to the dry ingredients.

3. Incorporate Butter: Use your hands to rub the butter into the dry ingredients until the mixture resembles a sandy texture. Stir in optional currants or chocolate chips if desired.

4. Mix Wet Ingredients: In a separate small bowl, whisk together the buttermilk, egg, and vanilla.

5. Combine: Pour the wet mixture into the dry mixture. Lightly fold the ingredients together with a large fork or dough whisk until just incorporated. Do not over-mix, or the texture will not be fluffy.

6. Shape: Dump the dough onto a clean, lightly floured work surface. Gently form the dough into an 8-inch square about 1 inch high. Use a biscuit cutter to cut eight circles, or cut into wedges.

7. Bake: Place the dough onto a baking sheet lined with parchment paper. Brush the tops with heavy cream and sprinkle with coarse sugar. Bake for about 16 minutes until slightly golden. Let the scones cool for five minutes before serving.

Simple Clotted Cream (Karen’s Recipe)

Ingredients

· 4 tbsp softened butter

· 4 oz softened cream cheese

· 1 tbsp powdered sugar

· 1/2 pint heavy cream

· Your favorite jam or lemon curd (to serve)

Directions

1. Cream together the butter, cream cheese, and sugar until smooth.

2. Slowly add in the heavy cream and beat for two minutes until fluffy.

3. Store in an airtight container in the refrigerator. Serve with a dollop of cream and jam alongside your scones.

Tea Pairing Suggestions I love to pair these scones with a pot of black tea. Depending on my mood, Harney & Sons’ English Breakfast or Paris blend complements the vanilla flavor because of the tea’s strong flavor and heavier body. From Greenhalgh, I recommend the Irish Cream, Rose Congou, or Wild Blueberry tea. Always remember: a scone is never complete without a cup of tea!

Note: The clotted cream recipe is handed down by Karen Donnelly herself. These scones are great for afternoon tea, but they are also wonderful for breakfast with a soft-boiled egg on the side. I encourage you to visit the Orchard Tea Room to taste Karen’s famous scones for yourself!