So every Wednesday, starting last 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 was 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, Tea Time Magazine’s Ham and Cheese Tea Sandwiches, Cucumber-Four Peppercorn Goat Cheese Canapés, Fotina & Pork Puffed Pastry, and Mini Apple Pies.
The second week we had Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Puffed Pastry, and Lemon Gingerbread Cake.
The third week we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham, Cheddar, and Apple Tea Sandwiches, Cranberry, Brie, and Rosemary Bites, and Mini Pumpkin Crème Brûlée.
And now to the fourth week. This week we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Tomato Hummus Salad, Cranberry Feta Pinwheels, and Triple Berry Salad.
Week five we had NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Brisket and Slaw Roulades, and Easy Fruit Tarts.
That brings us to week six, when we had Cinnamon Bun Scones, Curry Egg Salad Triple Stack Sandwiches, Cranberry Cream Cheese Pinwheels, Meat Pies, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.
As I was unable to share these earlier I’m catching up now and am starting with scones of course!
This comes from Bake or Break.
- 2 tablespoons packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 cups (240g) all-purpose flour
- 1 cup (99g) old-fashioned rolled oats
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes
- 3/4 cup (177ml) milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 Cup of Confectioners’ Sugar (Powdered Sugar)
- 3/4 Teaspoons of Milk
Directions for Scones:
- Preheat oven to 425°F.
- Line baking sheets with silicone liners or parchment paper.
- In a small bowl, combine brown sugar, and cinnamon. Set aside.
- In a large bowl, combine the flour, oats, sugar, baking powder, and salt.
- Add the butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs.
- Combine the milk, egg, and vanilla in a small bowl.
- Add to the flour mixture and stir just until combined.
- Sprinkle the cinnamon mixture over the dough.
- Gently stir until the batter is just swirled with the cinnamon mixture.
- Drop the dough by 1/4-cup portions onto prepared pans. Leave about 2 inches between scones.
- Bake 11 to 13 minutes, or until golden brown.
- Cool the scones on a wire rack for 5 minutes while you make the glaze.
Directions for Glaze:
- Combine the confectioners’ sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency.
- Add to scones.
These were extremely delicious and easy to make. We all couldn’t resist them.
For more from The Magician’s Nephew Tea Party/Book Club, go to Easy Fruit Tarts
For more recipes, go to Brisket and Slaw Roulades
For more scone recipes, go to Lavender and Earl Grey Scones
For more tea posts, go to Eating Well’s Radish Tea Sandwiches