Glazed Cinnamon Scones

When we had our Anne of Green Gables book discussion we had raspberry cordial and of course we had to have scones.

This recipe comes from Money Saving Moms.

And eat scones!

Ingredients

For the Dough

• 2 cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup butter very cold, cut into small pieces
• 1 egg separated
• 3 Tbsp honey
• ⅓ cup buttermilk or ⅓ cup milk mixed with ½ tsp lemon juice

For the Crumb Topping

• 2 Tbsp sugar
• ½ tsp cinnamon

For the Icing

• 1 cup powdered sugar
• 1-3 tsp milk
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 400ºF
2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
3. Cut in butter until mixture is crumbly.
4. Separate the egg white and yolk. Set the egg white aside.
5. In a smaller bowl, mix egg yolk, honey, and buttermilk (or milk/lemon juice mixture).
6. Add wet ingredients to the dry ingredients and stir until just combined.
7. On a floured work surface, form the dough into a ball.
8. Roll or pat the ball into a half-inch-thick disc, roughly 8 inches in diameter.
9. Cut dough into eight equally-sized pieces.
10. Transfer the dough to a greased baking sheet (a pie spatula makes this very easy).
11. Whisk the egg white until froth forms and brush over the tops of the scones.
12. Mix sugar and cinnamon together and sprinkle over egg-white-topped scones.
13. Bake in preheated oven for 10 to 12 minutes.
14. While scones bake, mix powdered sugar, milk, and vanilla until a thin glaze forms.
15. Drizzle glaze over scones after they come out of the oven.

This recipe was delicious and one that since that time my mom loves make again and again whenever she wants scones.

For more scone recipes, go to Dragon Cheddar and Tomato Scones

For more recipes, go to Marilla’s Raspberry Cordial

For more cinnamon scone recipes go to, Apple Cinnamon Scones

For more Anne of Green Gables, go to Which Austen Characters are Kindred Spirits to Anne Shirley and Gilbert Blythe?

Books, Tea, and the Trinity: Apple Buttermilk Cake

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 Chronicles of Prydain. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew,The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book four, Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

The next week we had lavender flowering tea, Irish Soda Bread, Tuna Salad, Twice Baked Potatoes, carrot soup, and Quaker Oatmeal Cookies with Chocolate Chips.

For our final discussion of Prince Caspian we had Earl Grey Lavender Scones, Salmon and Cucumber Sandwiches, Radish-Dill Canapés, Cheese Potato Crisps, and Buttermilk Apple Cake.

Today’s recipe is the Buttermilk Apple Cake from two peas & their pod. I first came across this recipe when I was looking for something to make with the leftover buttermilk from my Irish Soda Bread.

Ingredients:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon, divided
• Pinch of fresh nutmeg
• ½ stick unsalted butter, softened
• 2/3 cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 large egg
• ½ cup shaken buttermilk
• 1 large Granny Smith apple, peeled, and sliced 
• 2 Tablespoons brown sugar
• Turbinado sugar (to sprinkle on top of cake) [I didn’t have any so I used brown sugar instead)
• Powdered Sugar (optional)

Directions:

1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, salt, ½ teaspoon of the cinnamon, and nutmeg. 
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy.
4. Beat in vanilla. Add egg and beat until combined.
5. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
6. In a small bowl, combine the apple slices with the brown sugar and other ½ teaspoon cinnamon.
7. Stir until apples are coated.
8. Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.
9. Bake until cake is golden and a wooden pick inserted into center comes out clean, about 25 minutes.
10. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
11. Invert onto a plate. Serve with vanilla ice cream if you wish or add powdered sugar on top.

This was delicious and is a wonderful way to use up the leftover buttermilk if you are looking for something different to try. It looked a little plain so I added the powdered sugar, next time I make it I am contemplating forgoing sugar on top and maybe adding a glaze? But yes, it was absolutely delicious and I recommend it.

For more from our Books, Tea, and the Trinity tea times, go to Radish-Dill Canapés

For more cake recipes, go to Applesauce Cake

For more dessert recipes, go to Brown Butter Matcha Brownies

For more recipes, go to Dark Chocolate Peppermint Scones

For more tea posts, go to Spill the Tea: Alley Cat Cafe

Books, Tea, and the Trinity: Applesauce Cake

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, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book 4 Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes.

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

This recipe comes from my myrecipes.com.

Ingredients:

Cake

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 1 large egg, at room temperature
• ½ teaspoon baking soda
• 1 cup thick applesauce
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg

Glaze:

• 6 tablespoons fresh lemon juice

•2 cups confectioners’ sugar

Directions:

1. Preheat oven to 350°F.
2. Butter a 9-by-5-inch loaf pan, line bottom with parchment and butter paper.
3. In one bowl beat butter and sugar with an electric mixer until light and fluffy.
4. Add the egg to the butter and sugar mixture.
5. In a separate bowl, stir baking soda into the applesauce.
6. In a third bowl mix the remaining ingredients
7. Add the second and third mixture to the first butter mixture in 3 additions; alternating between the two.
8. Pour the batter into the pan and bake until the top springs back when pressed, about 50 minutes.
9. Cool in pan on a wire rack for 10 minutes, then turn out onto rack.
10. Make the glaze by mixing the lemon juice and confectioners’ sugar.
11. Spoon the glaze over cake.

These are so delicious. You can’t go wrong with potatoes and cheese! This is also easy to make, and doesn’t take that long to bake. I definitely recommend!

For more from our Books, Tea, and the Trinity tea times, go to Cheese Potato Crisps

For more cake recipes, go to Lemon Gingerbread Cake

For more dessert, go to Marmalade Rolls

For more recipes, go to Rice Krispies Chocolate Chip Cookies

For more tea posts, go to Spill the Tea: There & Back Again Cafe

Books, Tea, and the Trinity: Rice Krispies Chocolate Chip Cookies

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club; Books, Tea, and the Trinity. 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 have fallen behind in posting and are trying desperately to catch up.

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 make whatever we wanted to.

For 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 Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack Sandwiches, Zuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week of going through the A Horse and His Boy we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Rice Krispies Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

I don’t have the empanada recipe as my friend made it and she winged it, but using a real recipe. As I don’t have that, I’m going to skip ahead to the next recipe, Rice Krispies Chocolate Chip Cookies.

This recipe I borrowed from my sister blog, Mysterious Eats and is one I LOVE to make over and over again.

“Not your traditional oatmeal cookie-an even better one! RICE KRISPIES add that extra crunch and the [chocolate chips] supplies the extra sweetness.”

Ingredients:

• 1 Cup of All-Purpose Flour
• 1/2 Teaspoon of Baking Soda
• 1/4 Teaspoon of Baking Powder
• 1/4 Teaspoon of Salt
• 1/2 Cup of Butter or Margarine, Softened
• 1/2 Cup of White Sugar
• 1/2 Cup of Brown Sugar
• 1 Large Egg
• 1/2 Teaspoon of Vanilla Extract
• 1 Cup of Kellogg’s Rice Krispies
• 1 Cup of Quick-Cooking Oats
• 1/2 Cup of Coconut or Chocolate Chips

Directions:

1. Preheat the oven to 350 degree Fahrenheit
2. Lightly coat two large cookie sheets with nonstick cooking spray or butter. Set aside.
3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
4. Place the butter in the bowl and beat with an electric mixer on medium until light and fluffy.
5. Add the white and brown sugars and beat until blended, Add the egg and vanilla, beating to incorporate.
6. Stir in the flour mixture. When well combined, stir in the cereal, oats and coconut or chocolate chips.
7. Drop the cookie dough by tablespoonful onto the baking sheets, leaving room between the cookies.
8. Bake for 12 mins, or until the cookies are lightly browned.
9. Remove from the oven and let cool.

These are soo delicious! I love making them and once you try them, you will love them too!

And get those cookies out of the oven!

For more from our Books, Tea, and the Trinity tea times, go to Hummus and Veggie Sandwiches

For more cookie recipes, go to Snickerdoodles

For more desserts, go to Marmalade Rolls

For more recipes, go to Egg Salad and Cherry Tomatoes Sandwiches

For more tea posts, go to Sweet Cream Scones

Blueberry Yogurt Oat Scones

So my sister and I started Period Drama Saturdays last year during the stay at home orders.

At first we would just have tea but then that grew to adding snacks to our teatime.

One Saturday we were planning on watching Outlander and I had really been wanting to try out some oat scones from Plum Deluxe, and I felt like what better time than the present? After all oats and Scotland seemed to go well together.

But then I started baking and after I had already started mixing my ingredients, I realized my Sour Cream had expired, so instead I had to use a substitute.

From Clueless

I searched the internet and my fridge and ended up substituting with blueberry Greek yogurt. And because I was no longer following the recipe and had some frozen blueberries I decided to throw them in too. That’s also why these scones came out an interesting color.

YUM!

Ingredients:

• 8 tablespoons (1 stick) butter, grated and frozen
• 1 and 1/2 cups flour of choice
• 1/4 cup + 2 tablespoons brown sugar
• 3/4 cup rolled oats
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup of Blueberry Yogurt
• 1 Teaspoon of Baking Soda
• 1 to 4 tablespoons milk, if necessary
• 1 tablespoon butter, melted
• 1 Cup of Frozen or Fresh Blueberries
• Sugar for topping

Directions:

1. Grate and freeze butter, storing in freezer until just before ready to use.
2. Preheat oven to 375 degrees.
3. Combine flour, sugar, oats, baking powder, salt, and cinnamon in large bowl.
4. Add butter and toss with a fork until mixture is crumbly.
5. Add yogurt, baking soda, and blueberries; mixing until just combined, being careful not to overwork the dough.
6. If the dough is too crumbly and the flour does not incorporate, add a splash of milk to help bring it all together.
7. Turn dough onto a greased baking sheet, and form into a one-inch thick disk. Brush with melted butter, and sprinkle with sugar.
8. Cut into 8 wedges, placed slightly apart on baking sheet.
9. Refrigerate 15 to 30 minutes before baking (to re-chill the butter).
10. Bake 18 to 25 minutes, or until golden brown and set.

These were good, but not that sweet. Would I make them again? I’m not sure. They weren’t bad, but they were also not fantastic or memorable. I plan to retry this recipe in the future again, but this time I will make sure I have all the ingredients.

In other news, I made this recipe at the beginning of the month, when I had Flat Jane, so that means I’m a step closer to finishing. If only I could catch up on all my other lists. But as for now:

For more recipes, go to Turkish Delight

For more scones, go to Blueberry Rose Scones

For more blueberry scones, go to Irish Blueberry Scones

For more tea posts, go to Jane Austen Birthday Party Music & Party Review