Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but since then have decided to rework these posts. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.
After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could plan whatever we wanted to.
As I wasn’t in charge of this book, there will be no discussion questions, just recipes.
The first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Waldorf Salad.
This scone recipe comes from the King Arthur Baking Company.
- 2 3/4 cups flour
- 1/3 cup of sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 8 tablespoons of cold unsalted butter
- 3/4 cup fresh apple, in 1/2″ pieces (about half a medium apple)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- milk, for brushing
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.
- Add the butter to the mixture in the bowl, until the mixture is unevenly crumbly.
- Stir in the chopped apple.
- In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Line a baking sheet with parchment; if you don’t have parchment, just use a baking without greasing it. Sprinkle a bit of flour atop the parchment or pan. Or use your scone pan.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.
- To make the topping, stir together the sugar and cinnamon. Brush each circle with a bit of water or milk, and sprinkle with the topping.
- Using a knife, slice each circle into 6 wedges.
- Place the pan of scones in the freezer for 30 minutes, uncovered.
- While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 18 to 22 minutes, or until they’re golden brown.
- Remove the scones from the oven, and cool briefly on the pan.
These scones were delicious! We instantly devoured them! We had a hard time trying to stop eating.
I also just made them the other day and turned out to be missing some ingredients, having to substitute with more applesauce. The scones were just as good, which is a great marker of the recipe, as the base was strong enough to withstand changes. I highly recommend these scones.
For more from our Books, Tea, and the Trinity tea times, go to Spinach Puffs
For more scone recipes, go to Blueberry Yogurt Oat Scones
For more from the King Arthur Baking Company, go to Snickerdoodles
For more recipes, go to How to Make Royal Milk Tea
For more tea posts, go to Spill the Tea: Caroline’s Coffee Roaster