The Gryphon d'Or opened 15 years ago in NDG. Cucumber sandwiches, sweets like Sticky Toffee Pudding, and blended teas have won it a place on the 'Best Tea List'. And it's scones win raves.

Cut the circle into eighths. Place the scones on an ungreased baking sheet; brush the tops lightly with the reserved egg and sprinkle each with a bit of sugar. Bake for 12-14 minutes or until golden.

• The Arbour Restaurant and Tea Room, 11153 Saskatchewan Dr.: The charming café located in Rutherford House, on the campus at the University of Alberta, specializes in a full-on afternoon tea.

Tea experiences also include soups, garden salads, fresh fruit sprinkled with brown sugar and cream, and assorted tea sandwiches. There is also a wide selection of premium loose leaf teas.

Bake the scones in the middle of the oven 14 to 16 minutes, or until puffed and golden. Serve the scones warm or at room temperature with Devon cream (or whipped cream) and rhubarb compote.

7. Tip the dough on to a floured surface and roll out gently to ½ inch thick. Cut into six rounds or triangles. Arrange on a tray and brush with the beaten egg. 8. Bake in the oven for about 10 ...