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.
Now we are moving onto week two. We had Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey Apple Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.
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 second dinner with scones.
This comes from With Spice.
- 3 Cups and 1 Tbsp of Flour
- 1/3 Cup of Sugar
- 1 Tbsp of Baking Powder
- 1 Tsp Salt
- 1 Tsp Ground Ginger
- 1 Stick (1/2 Cup) Cold Unsalted Butter Cubed
- 3/4 Cup of Crystallized Ginger, diced
- 1/2 Cup of Bittersweet Chocolate Chips
- 1.5 Cups of Heavy Cream, Cold
- 1 Large Egg
- 1 Egg Yolk
- 1 Tbsp of Water
- In a large bowl, whisk together flour, sugar, baking powder, salt, and ground ginger until well combined.
- Add the butter and quickly rub it into the flour until it is small pea-sized pieces, or cut the butter using two knives or a pastry blender.
- Stir in ginger and chocolate chips.
- Make a small well in the middle of the dry ingredients and pour the heavy cream.
- Using a fork, gently mix the cream and dry ingredients until it becomes a shaggy dough.
- In the bowl, knead the dough 6-8 times with your hands.
- Place the dough on a lightly floured surface, cut in half and gently shape into round balls.
- Roll the balls of dough into 7 inch round disks, sprinkling the dough with flour as needed to prevent it from sticking.
- If the dough wars up too much, put it in the freezer for a few minutes to keep the butter cold.
- Cut each circle into 6 wedges and place the scones on a parchment-lined baking sheet with about 2″ between them.
- Place the baking sheet in the freezer for 15 mins, and preheat the oven to 400 degrees F.
- Beat together the egg, yolk, and water in a small bowl and using a pastry brush, lightly coat the tops of the scones.
- Bake the scones 15-18 minutes or until the tops and bottom are golden brown.
These were delicious, and if you like ginger you’ll love these.
For more from The Magician’s Nephew Tea Party/Book Club, go to Mini Apple Pies
For more recipes, go to Tea Time Magazine’s Fotina & Pork Puffed Pastry
For more scones, go to Cranberry-Spice Scones with Maple Cream
For more tea posts, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches