So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Ham and Cheese Sandwiches, Cucumber Sandwiches, Fotina & Pork Puffed Pastry, and Mini Apple Pies.
I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I will be starting now-and of course beginning with scones.
So last time I made scones I was trying to decide between Brown Sugar and Cream Cheese Scones and this one-Cranberry-Spice Scones with Maple Cream. When it came to picking out a scone, I immediately went to this one as it was part of a Fall Teatime and because I really, really want to try it.
This comes from Teatime’s Teatime Celebrations Autumnal Harvest Tea
- 2 Cups of Flour (They said whole wheat but I just used regular)
- 1/4 Cup of Granulated Sugar
- 2 Teaspoons of Baking Powder
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Ground Allspice
- 1/8 Teaspoon of Ground Black Pepper
- 1/4 Cup of Cold Unsalted Butter, Cubed
- 1/3 Cup of Dried Cranberries
- 3/4 Cup of Heavy Whipping Cream
- 1/2 Teaspoon of Vanilla Extract
- Sugar for Garnish
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt, allspice, and pepper, whisking well.
- Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
- Add cranberries, stirring to combine.
- In a small bowl, combine cream and vanilla extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 10 scones from dough. Place scones 2 inches apart on prepared baking sheet.
- Garnish tops of scones with additional sugar, if desired.
- Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- 1 Cup of Cold Heavy Whipping Cream
- 2 Tablespoons of Confectioner’s Sugar/Powdered Sugar
- 1/4 Teaspoon of Vanilla Extract
- 2 1/2 Tablespoons of Maple Syrup, Divided
- In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until soft peaks form. Add 2 tablespoons maple syrup, beating until stiff peaks form.
- Use immediately, or cover and refrigerate until needed, up to 2 hours.
- Before serving, drizzle cream with remaining ½ tablespoon maple syrup.
OMGOODNESS these were so good! They were just beyond delicious. I loved them and I loved the cream that went with it. All of us at the tea party did and couldn’t stop eating them.
If you like good scones, you should definitely make these.
For more recipes, go to Brown Sugar and Cream Cheese Scones
For more scones, go to Scottish Oat Scones
For more tea posts, go to Countdown to Christmas: Tea Advent Calendar Swap 2019
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