So last October, every Wednesday, I have been a part of a Tea Party/Bible Study/Book Club. We started on The Magician’s Nephew by C.S. Lewis, and when we finished moved on to The Lion, the Witch, and the Wardrobe. 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 were inspired by the tea party between Mr. Tumnus and Lucy Pevensie.
Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk.
The first week we had Chami Tea’s Winter Grey: Deviled Eggs (for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).
The second week we were inspired by the time Edmund spends with the White Witch.
“Perhaps something hot to drink?” said the Queen. “Should you like that?”
Yes please, your Majesty,” said Edmund, whose teeth were chattering.
The Queen took from somewhere among her wrappings a very small bottle which looked as if it were made of copper. Then, holding out her arm, she let one drop fall from it on to the snow beside the sledge. Edmund saw the drop for a second in mid-air, shining like a diamond. But the moment it touched the snow there was a hissing sound and there stood a jewelled cup full of something that steamed. The Dwarf immediately took this and handed it to Edmund with a bow and a smile; not a very nice smile. Edmund felt much better as he began to sip the hot drink. It was something he had never tasted before, very sweet and foamy and creamy, and it warmed him right down to his toes.
‘It is dull, Son of Adam, to drink without eating,” said the Queen presently. “What would you like best to eat?”
‘Turkish Delight, please, your Majesty,” said Edmund.
The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious. He was quite warm now, and very comfortable.
Of course as that only mentions one thing to eat, we ended up adding other recipes that sounded good. We decided to go with: Rose Petal and Green Tea, Rose Petal Earl Grey Tea, Blueberry Rose Petal Scones, Radish and Lemon Butter Sandwiches, Zuppa Toscana Soup, Meatloaf, and Turkish Delight.
One thing I will be doing differently here than in my earlier posts, is that I will be sharing discussion questions that your group can discuss as you read and eat. I didn’t post discussion questions in the previous posts on The Magician’s Nephew, as I wasn’t in charge of that book. For discussion questions, click on this link.
This recipe comes from Parsnips and Pastries
- 2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, very cold and cut into small cubes
- 6 ounces fresh blueberries
- 1 cup half and half
- 2 teaspoons rose water
- 1/2 cup confectioners sugar
- 1–2 tablespoons half and half
- 1/2 teaspoon rose water
- dried rose petals
- First prepare the Rose Water.
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
- Using a pastry cutter or food processor, cut the very cold butter into the flour mixture until pea-sized. Do not over-mix. You should still see pieces of butter in the mixture.
- Gently fold in the fresh blueberries.
- Make a well in the center of the bowl and pour in the half and half and rose water. Stir until just combined. Gently form the dough into a ball and place on a floured surface. Pat the dough down into a circle (about 6-8″ wide and 3/4-1″ thick).
- Cut the circle into 8 even triangles. Place the scones on a large, parchment-lined baking sheet. Space about a half-inch apart.
- Bake the scones until golden and cooked through, about 15-18 minutes.
- Make the glaze by stirring the half and half and rose water into the confectioners sugar until combined. Start with 1 tablespoon of half and half and add from there until the desired consistency is reached.
- Drizzle the glaze over cool scones and top with dried rose petals.
- For the best taste and texture, scones should be served the day of.
These were delicious but I liked the other Blueberry Scones I made better.
For more from our The Lion, the Witch, and the Wardrobe teas, go to Honey French Toast
For more recipes, go to Salmon, Cucumber, and Radish Canapés
For more scones, go to Cranberry Chai Scones
For more tea posts, go to Jane Austen Birthday Party: Party Favors II