The Magician’s Nephew Tea Party/Book Club: Tomato Hummus Salad

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). I also need to catch up on these recipes. Week four we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Hummus Tomato Salad, Pinwheels, and Triple Berry Salad.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course as we used an old Chicken Salad recipe, the next is sides.

This recipe comes from Plum Deluxe. I choose it as most of the food we have been eating has been heavy and I wanted something lighter.

Ingredients:

  • 1 Tablespoon of White Wine Vinegar
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1 Clove of Garlic, Peeled and Finely Minced
  • 1/4 Teaspoon Salt
  • Ground Black Pepper
  • 2-3 Large Ripe Tomatoes
  • 1-2 Cups of Hummus

Directions:

  1. In a small bowl, whisk together vinegar, olive oil, garlic, salt, and pepper until emulsified. Set aside.
  2. Cut tomatoes into thick slices and arrange 3 per plate.
  3. Top each tomato slice with a tablespoon of hummus.
  4. Drizzle with salad dressing and serve immediately.

These were delicious. I had so many extra though, as I had made too much, and ended up using the rest to make a spaghetti sauce. A great recipe, that I know I will make again.

For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags

For more recipes, go to Lavender and Earl Grey Scones

For more salad recipes, go to Basic Chicken Salad

I Tried Madsen Creations’ Reusable Cloth Teabags

 

MadsenCreations gave me this reusable teabag in exchange for an honest review. 

So when I first heard “cloth teabag” I wasn’t quite sure. We all know what happened the last time I experimented with a different kind of tea bag.

I also had a few other qualms, being cloth wouldn’t the dye get into the tea? MadsenCreations assured me that she pre-washes every one so there won’t be any issue with that.

Hmm…

I was also wondering about the bags keeping the tea inside as you just tie them closed instead of having a built in closure. But she assured me that you fold it over twice and nothing would come out.

Hmm…

I also wasn’t sure if they would work for repeated usage as I don’t drink just one cup of tea, and when I do it is actually the size of two cups. Wouldn’t it stain the bag? Wouldn’t it be hard to get the leaves out? Madsen Creations told me that each bag holds 4 tsp of tea, so plenty for me. She also said that the rounded edges makes it easy to clean out. Dump the leaves, rinse, and let the bag dry or drop in you washing machine. 

I loved that as I have several infusers and the one I use the least is the one that is pointy on top as it is hard to get the leaves out.

Also being cloth I realized this would be perfect for any size cup or teapot. It can easily work for any cup you have or squish into a teapot with a small opening. And holding 4 tsp, it is perfect for a tea party. 

So I brewed myself a cup and tested it out.

This works fantastic.

It is super easy to use, just put your tea in, roll the top over twice and tie it up. Steep the amount you need to, clean out the tea, rinse, and you are good to go. You can wash it in the washing machine or hand wash in the sink.

Now I really like to drink tea, so after rinsing my teabag of the leaves I just leave it out to dry on my drying rack. Then the next day I use it again.

I’ve been taking it to work every day as it is so nice to not worry about my infuser getting crushed in my bag, spilling the tea out, or having to take a tin and teaspoon. I just pack it with tea in the morning, put it in the pocket of my bag and then use it at lunch. I bring it back in my washed lunch container and let it dry, then repeat for the next day.

The other really nice thing about this is that the teabag floats, so if you have a tall glass or mug you are using, it is really easy to remove when it is finished steeping.

This also is great when you are at the end of your tea. Often the last bit of tea in the tin is too small and comes out of your infuser when it is steeping. With this cloth one you won’t waste any tea as you can use up the very last bit of it. 

These also make cute gifts or favors as you could pack a friend some tea to try. 

Right now she has the options of getting four for $10 and they come in Harry Potter, Frozen, Star Wars, Justice League, and Care Bears; but you can always DM her and request a specific one. 

I highly recommend it for any tea fan. If you love tea, add one of these to your collection of infusers.  

For more tea posts, go to Lavender and Earl Grey Scones

For more on Madsen Creations, go to I Won the Madsen Creations Giveaway

For more on tea accessories, go to How to Clean Your Tea Infusers

In other news, I will be taking a small vacation and won’t be posting on here for the week. I still will be on Instagram, and tiktok (I have quite a few ideas I want to post)

The Magician’s Nephew Tea Party/Book Club: Lavender and Earl Grey Scones

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, 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, Pinwheels, Hummus Tomato Salad, and Triple Berry Salad.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I am catching up and of course we always start with scones.

This comes from Flour Covered Apron.

And something yummy to eat with it. 🙂

Ingredients for Earl Grey Lavender Scones:

  • 2 Cups of All Purpose Flour
  • 1/4 Cup of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 3 Tea Bags of Earl Grey Tea Blend or ~3 Teaspoons of Loose Leaf Earl Grey Tea
  • 1/2 Cup of Butter, Frozen
  • 1/2 Cup of Whipping Cream
  • 1 Large Egg
  • 2 Teaspoons Vanilla Extract

Ingredients for Earl Grey Lavender Glaze:

  • 1.5 Teaspoons Culinary Lavender, plus more for garnishing
  • 1/2 Cup of Milk
  • 2 Tea Bags or 2 Tsps of Loose Leaf Earl Grey
  • 1 1/4 Powdered Sugar

Directions for Scones:

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Open the 3 tea bags and empty the ground tea leaves directly into the flour mixture-whisk to combine. If using loose leaf tea, grind it down so that it is smaller.
  4. Grate the frozen butter and cut it into the flour mixture, using the pastry cutter until incorporated and the mixture has the texture of fine crumbs.
  5. In a small bowl, whisk together the cream, egg, and vanilla extract.
  6. Make a well in the middle of the dry ingredients, then mix together.
  7. Once completely combined, turn the dough out onto a lightly floured surface and knead until it comes together.
  8. Shape the dough into a disc about 8 in in diameter.
  9. Slice into 8 wedges.
  10. Place the wedges about 2 inches apart on a lined baking sheet.
  11. Bake at 400 degrees F for 18-22 mins, or until scones are tall and golden brown.
  12. Transfer to wire rack to cool completely.

Directions for Glaze:

  1. In a small saucepan, bring the milk and lavender to a simmer.
  2. Remove from heat, then steep the two bags of Earl Grey teabags or loose leaf tea for about 7 mins.
  3. Using a small sieve, or infuser, strain the mixture and discard the lavender.
  4. Measure 1/4 cup of the steeped milk.
  5. Pour into a small bowl and whisk together with the powdered sugar. For a thicker glaze, add more powdered sugar until desired consistency and sweetness are reached.
  6. Once scones are cool, drizzle with glaze and sprinkle with lavender.

These were extremely delicious, espechially as my sister dried the lavender fresh from our garden. Everyone could not get enough of them.

For more from The Magician’s Nephew Tea Party/Book Club, go to Mini Pumpkin Crème Brûlée

For more recipes, go to Cranberry, Brie, and Rosemary Bites

For more Earl Grey Tea recipes, go to Lavender Earl Grey Tea Shortbread Cookies

For more scones, go to Parmesan and Chive Scones

For more tea posts, go to How the Queen Found the Perfect Cup of Tea

The Magician’s Nephew Tea Party/Book Club: Mini Pumpkin Crème Brûlée

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). I also need to catch up on these recipes. Week three 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.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is the dessert.

Let’s spill the tea.

This recipe comes from Better Homes & Garden.

Ingredients:

  • 2 Cups Whipping Cream
  • 3 Egg Yolks, Lightly Beaten
  • 2 Eggs, Lightly Beaten
  • 1/2 Cup of Sugar
  • 1/2 Cup of Canned Pumpkin
  • 1 Teaspoon of Ground Cinnamon
  • 1 Teaspoon of Ground Ginger
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Ground Cloves
  • 10 Baby Pumpkins
  • 1/4 Cup of Sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a small saucepan, heat whipping cream over medium heat until bubbly.
  3. Remove from heat; set aside
  4. Meanwhile, in a medium bowl, combine egg yolks, eggs, 1/2 Cup of Sugar, pumpkin, salt, cinnamon, ginger, and cloves.
  5. Beat with a whisk or rotary beater just until combined.
  6. Slowly whisk the hot whipping cream into the egg mixture.
  7. Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins.
  8. Discard the tops, use the spoon to scoop out the seeds.
  9. Place the pumpkin in a roasting pan.
  10. Divide custard mixture evenly among the pumpkins.
  11. Place roasting pan on oven rack.
  12. Pour enough boiling water into the the roasting pan to reach halfway up the sides of the pumpkins.
  13. Bake 30-40 mins or until the centers appear nearly set when gently shaken.
  14. Carefully remove pan from oven.
  15. Remove pumpkins from water; cool on a wire rack.
  16. Cover and chill for at least 1 hour or up to 8.
  17. Before serving, let custards stand at room temp for about 20 mins.
  18. Meanwhile, for caramelized sugar: in a heavy 8 inch skillet, heat 1/4 cup of sugar over medium high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly-do not stir.
  19. Once sugar starts to melt, reduce heat to low, cool 3-5 mins or until all sugar is melted and golden brown, stirring as needed.
  20. Quickly drizzle sugar over the custards. (If sugar starts to harden in skillet, return to heat, stirring until melted.)
  21. Serve immediately.
  22. ***Instead of caramelizing the sugar in a pan, you can sprinkle the sugar evenly over the custards and use a culinary torch.

 

I’m not a Crème Brûlée type person, but everyone loved it!

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry, Brie, and Rosemary Bites

For more recipes, go to Ham, Cheddar, and Apple Tea Sandwiches

For more desserts, go to Lemon Gingerbread Cake

For more tea posts, go to How the Queen Found the Perfect Cup of Tea

For more pumpkin recipes, go to Harvest Pumpkin Scones

How the Queen Found the Perfect Cup of Tea

So usually I only review Jane Austen books, or ones related to it (Catherine Morland’s Reading List  or Non-Austen Reads for Austen Readers for example). But I saw this picture book in the library and thought it was too cute not to share.

And at cookies!

So the story starts with a grumpy queen who hates her cup of tea and sets off to find the perfect cup of tea.

She starts off in Japan meeting a little girl named Noriko, cuddles some kittens, and learns how to make Matcha tea.

Then to India where she meets Sunil and they play ball and make Chai Tea.

After that she journeys onto Turkey where she meets Rana, dances, and makes Turkish tea.

After all her adventures, she heads home where she makes a cup of English tea and thinks.

She then decides to hold a tea party and invites her new friends-having learned that true happiness comes from having someone to share a cup of tea with.

It is such an adorable book and introduces children to fun, friendship, and four different ways of making tea.

And eat scones!

For more tea posts, go to Cranberry, Brie, and Rosemary Bites

For more children’s books, go to Little Literary Classics Mansfield Park Cloth Book

For more on Matcha tea, go to Blueberry Matcha Smoothie

For more on Chai tea, go to I Won the Kumi Crochet and Tea India Giveaway

The Magician’s Nephew Tea Party/Book Club: Cranberry, Brie, and Rosemary Bites

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). I also need to catch up on these recipes. Week three 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 Creme Brulee.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is the side.

And food to go with.

 

This recipe comes from Cheese Curd in Paradise.

Ingredients:

  • 1 Sheet Frozen Puff Pastry, thawed
  • 3/4 Cup of Cranberry Sauce
  • 8 oz Brie Cheese
  • 1-2 Sprigs of Fresh Rosemary

Directions:

  1. Preheat oven to 375 degrees F.
  2. Using a knife or pizza cutter cut the dough into 12 equal pieces.
  3. Place each piece in a cup of a 12-cup muffin tin. You want each of the four sides to slightly poke over the top of the cup.
  4. Cut the brie into 1-inch pieces, place a piece into each cup.
  5. Evenly distribute the cranberry sauce in the cups over the brie. You will use about 1-1.5 tsp per cup.
  6. Pull the rosemary apart so each cup is topped with a small sprig.
  7. Bake for 15 mins.
  8. The puff pastry should be golden brown. Remove from the oven and allow the cups to sit for a few mins to slightly cool.
  9. Use a small butter knife to carefully release the bites from the baking pan.
  10. Serve and enjoy!

So I DO not like brie cheese at all. I didn’t care for these, but everyone else loved them. If you are a brie cheese fan, you’ll love this.

For more from The Magician’s Nephew Tea Party/Book Club, go to Ham, Cheddar, and Apple Tea Sandwiches

For more recipes, go to Cucumber Aioli Canapés

For more tea posts, go to How to Clean Your Tea Infusers

The Magician’s Nephew Tea Party/Book Club: Ham, Cheddar, and Apple Tea Sandwiches

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). I also need to catch up on these recipes. Week three we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham and Green Apple Sandwiches, Cranberry and Brie Bites, and Mini Pumpkin Creme Brulee.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is sandwiches.

Tea first!

This comes from Tea Time Magazine’s Teatime Celebrations. I couldn’t find my cutter, and instead used my knife and cut the sandwiches into triangles instead.

Emma (1996)

Ingredients:

  • 6 Slices of Pumpernickel-Rye Swirl (I couldn’t find any and instead used a light rye bread), frozen
  • 1 Tart Apple, such as Granny Smith
  • 2 Tablespoons of Mayonnaise
  • 2 Tablespoons of Spicy Brown Mustard
  • 6 Slices of Thin Deli-Style Smoked Ham
  • 6 Slices of Sharp White Cheddar Cheese
  • 1/3 Cup of Baby Arugula ( I substituted with Baby Spinach)

Directions for Sandwiches:

  1. Using a 2-inch square cutter, cut 12 shapes from frozen bread, discarding crusts.
  2. Cover with damp paper towels, and let bread thaw (about 15 mins).
  3. Core apple, but leave whole and unpeeled.
  4. Cut 6 (1/4-inch) crossway slices from apple. Set aside.
  5. In a small bowl, combine mayonnaise and mustard, stirring well.
  6. Spread mayonnaise mixture in an even layer on each bread square.
  7. Using 6 bread squares (mayonnaise side up) as a base.
  8. Assemble 6 sandwiches, stacking ingredients in the following order: arugula/spinach, ham slice (folded into quarters), cheese slice, apple slice, and another bread square (mayonnaise side down).
  9. Garnish each tea sandwiches with arugula or spinach leaves, if desired.

These were delicious and a wonderful addition to the night’s tea.

For more from The Magician’s Nephew Tea Party/Book Club, go to Cucumber Aioli Canapés

For more recipes, go to Parmesan and Chive Scones

For more Tea Time Magazine Recipes, go to Heirloom Tomato Tart

For more sandwich recipes, go to Turkey-Apple Tea Sandwiches

For more ham sandwich recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more tea posts, go to How to Clean Your Tea Infusers

 

 

How to Clean Your Tea Infusers

If you are a tea addict, or teaddict, like me, you drink a lot of tea.

And when you drink as much tea as I do, your tea infuser gets all gross and brown and embarrassing for people to see.

But I have found a way to clean them. On the box that my forlife teapot came in said to use baking soda and warm water.

Huh

Not super clear, so I went online and cruised a few pages for a little more info:

  1. Put some baking soda on the areas affected. Then add a little warm water so it is pastelike.
  2. Scrub the areas with the paste, adding more baking soda if needed.

Voila! It looks amazing.

I’ve had this infuser like 4 years now and it looks brand spanking new. Amazing!

This one I’ve had even longer, and it was horribly brown and look at it now!

I just wish I had taken a before picture for you all so you could see it. I’m kicking myself as this is amazing, baking soda is amazing!

Wow!

And it will help all you tea lovers keep their tea things nice and clean.

For more tea posts, go to Cucumber Aioli Canapés

For more tea love, go to Mug o’ Tea Treats Christmas Gift

The Magician’s Nephew Tea Party/Book Club: Cucumber Aioli Canapés

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). I also need to catch up on these recipes. Week three we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham & Apple Sandwiches, Cranberry and Brie Bites, and Mini Pumpkin Creme Brulee.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is sandwiches.

This comes from Teatime Celebrations magazine. The recipe did call for alfalfa sprouts but I forgot them, but I did have leftover parsley and threw that on top.

Ingredients Lemon-Pepper Aioli:

  • 1/4 Cup of Mayonnaise
  • 1/2 Teaspoon of Fresh Lemon Zest
  • 1/8 Teaspoon of Ground Black Pepper

Directions:

  1. In a small bowl, combine mayonnaise, lemon zest, and pepper-stirring well.
  2. Use immediately, or cover and refrigerate for up to a day.

Ingredients Sandwiches:

  • 3 Large Slices of Firm White Sandwich Bread, Frozen
  • 1 English Cucumber
  • Lemon-Pepper Aioli
  • Parsley

Directions:

  1. Using a 2-inch cutter, cut 12 shapes out of the 3 slices of frozen bread. Discard scraps.
  2. Place bread in resealable bag and let thaw.
  3. Spread the aioli onto each bread square.
  4. Using a mandolin or sharp paring knife, cut 60 paper-thin slices from the cucumber.
  5. Place 5 cucumber slices on each bread square, overlapping each circle.
  6. Serve immediately.

These were good but not as good as the Cucumber-Four Peppercorn Goat Cheese Canapés.  But that’s okay, I like trying out recipes and trying to find the perfect cucumber sandwich.

For more from The Magician’s Nephew Tea Party/Book Club, go to Parmesan and Chive Scones

For more recipes, go to Heirloom Tomato Tart

For more Tea Time Magazine Recipes, go to Lemon Gingerbread Cake

For more sandwich recipes, go to Turkey-Apple Tea Sandwiches

For more cucumber sandwich recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more tea posts, go to Fotina Flower Puffed Pastry

The Magician’s Nephew Tea Party/Book Club: Parmesan and Chive Scones

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, 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 week two was 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, Ham & Apple Sandwiches, Cucumber Aioli Canapés, Cranberry and Brie Bites, and Mini Pumpkin Creme Brulee.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I am catching up and of course starting off our third dinner with scones.

This comes from Tea Time Magazine‘s 2020 Sept/Oct issue. The original recipe calls for dates, but I don’t like dates so I just took them out.

Ingredients:

  • 3 Cups of All-Purpose Flour
  • 1 Tablespoon of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Cold Unsalted Butter, Cubed
  • 1/2 Cup of Parmigiano-Reggiano Cheese
  • 2 Tablespoons of Chopped Fresh Chives
  • 1 1/4 Cups + 1 Tablespoon of Cold Heavy Whipping Cream, Divided

Directions:

  1. Preheat the oven to 375 degree F
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
  4. Add cheese and chives, tossing to combine.
  5. Add 1 1/4 cups of cold cream to flour mixture, stirring until a dough begins to form. Gather dough into a ball in the bowl.
  6. Turn out the dough onto a lightly floured surface and knead 3-4 times.
  7. Using a rolling pin, roll out the dough to 3/4-inch thickness.
  8. Fold dough into thirds (like an envelope). Roll dough again to a 3/4 inch thickness.
  9. Using a 2 1/4-inch round cutter, dipped in flour, cut dough without twisting-rerolling scraos once.
  10. Place scones 1-inch apart on the prepared baking sheet.
  11. Freeze for 10 mins.
  12. Brush tops of scones with remaining 1 tablespoon of cream.
  13. Bake until golden brown and a wooden pick inserted in centers comes out clean, approximately 17 mins.
  14. Let cool on baking sheet for 5 mins.
  15. Serve warm or at room temperature.

These were delicious! I loved them and will most likely make them again.

For more from The Magician’s Nephew Tea Party/Book Club, go to Lemon Gingerbread Cake

For more recipes, go to Heirloom Tomato Tart

For more Tea Time Magazine Recipes, go to Fotina Flower Puffed Pastry

For more scone recipes, go to Dark Chocolate Ginger Scones

For more tea posts, go to Turkey-Apple Tea Sandwiches