The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Blueberry Rose Scones

So last October, every Wednesday, I have been a part of a Tea Party/Bible Study/Book Club. We started on The Magician’s Nephew by C.S. Lewis, and when we finished moved on to The Lion, the Witch, and the Wardrobe. 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 were inspired by the tea party between Mr. Tumnus and Lucy Pevensie.

Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk. 

The first week we had Chami Tea’s Winter Grey: Deviled Eggs (for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).

Let’s spill the tea.

The second week we were inspired by the time Edmund spends with the White Witch.

“Perhaps something hot to drink?” said the Queen. “Should you like that?”

Yes please, your Majesty,” said Edmund, whose teeth were chattering.

The Queen took from somewhere among her wrappings a very small bottle which looked as if it were made of copper. Then, holding out her arm, she let one drop fall from it on to the snow beside the sledge. Edmund saw the drop for a second in mid-air, shining like a diamond. But the moment it touched the snow there was a hissing sound and there stood a jewelled cup full of something that steamed. The Dwarf immediately took this and handed it to Edmund with a bow and a smile; not a very nice smile. Edmund felt much better as he began to sip the hot drink. It was something he had never tasted before, very sweet and foamy and creamy, and it warmed him right down to his toes.

‘It is dull, Son of Adam, to drink without eating,” said the Queen presently. “What would you like best to eat?”

‘Turkish Delight, please, your Majesty,” said Edmund.

The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious. He was quite warm now, and very comfortable.

Of course as that only mentions one thing to eat, we ended up adding other recipes that sounded good. We decided to go with: Rose Petal and Green Tea, Rose Petal Earl Grey Tea, Blueberry Rose Petal Scones, Radish and Lemon Butter Sandwiches, Zuppa Toscana Soup, Meatloaf, and Turkish Delight.

One thing I will be doing differently here than in my earlier posts, is that I will be sharing discussion questions that your group can discuss as you read and eat. I didn’t post discussion questions in the previous posts on The Magician’s Nephew, as I wasn’t in charge of that book. For discussion questions, click on this link.

The Lion, the Witch and the Wardrobe Discussion Questions Chapter 4-6.pdfDownload

This recipe comes from Parsnips and Pastries

Ingredients:

• 2 cups flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, very cold and cut into small cubes
• 6 ounces fresh blueberries
• 1 cup half and half
• 2 teaspoons rose water

Glaze:

• 1/2 cup confectioners sugar
• 1–2 tablespoons half and half
• 1/2 teaspoon rose water
• dried rose petals

Directions:

1. First prepare the Rose Water.
2. Preheat the oven to 400 degrees F.
3. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
4. Using a pastry cutter or food processor, cut the very cold butter into the flour mixture until pea-sized. Do not over-mix. You should still see pieces of butter in the mixture.
5. Gently fold in the fresh blueberries.
6. Make a well in the center of the bowl and pour in the half and half and rose water. Stir until just combined. Gently form the dough into a ball and place on a floured surface. Pat the dough down into a circle (about 6-8″ wide and 3/4-1″ thick).
7. Cut the circle into 8 even triangles. Place the scones on a large, parchment-lined baking sheet. Space about a half-inch apart.
8. Bake the scones until golden and cooked through, about 15-18 minutes.
9. Make the glaze by stirring the half and half and rose water into the confectioners sugar until combined. Start with 1 tablespoon of half and half and add from there until the desired consistency is reached.
10. Drizzle the glaze over cool scones and top with dried rose petals.
11. For the best taste and texture, scones should be served the day of.

These were delicious but I liked the other Blueberry Scones I made better.

For more from our The Lion, the Witch, and the Wardrobe teas, go to Honey French Toast

For more recipes, go to Salmon, Cucumber, and Radish Canapés

For more scones, go to Cranberry Chai Scones

For more tea posts, go to Jane Austen Birthday Party: Party Favors II

The Magician’s Nephew Tea Party/Book Club: Easy Fruit Tarts

 

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 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, Tea Time Magazine’s Brisket and Slaw Roulades, and Fruit Tarts.

I couldn’t share the recipes but now I’m trying my best to catch up.

This comes from Jenny Cookies. 

Ingredients:

• Angel Food Cake Cups
• 2 Cups of Whole Milk
• 2 Tablespoons Vanilla Extract
• 2 Teaspoons of Butter
• 2 Egg Yolks, slightly beaten
• 1/3 Cup of Sugar
• 2 Tablespoons of Cornstarch
• Mint Leaves
• 1/2 Cup of Raspberries
• 1/4 Cup of Blackberries
• 1/2 Cup of Blueberries
• 1/2 Cup of Sugar
• 1/4 Cup of Corn Syrup

Directions:

1. In a saucepan, mix sugar, cornstarch, and salt. 
2. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. 
3. Boil and stir 1 minute. 
4. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. 
5. Boil and stir for 1 minute; and remove from heat.
6. Stir in butter and vanilla.
7. Store covered in refrigerator. 
8. While waiting for pudding to cool, rinse fruit and place in a bowl.
9. Pour corn syrup over fruit and gently stir until coated. 
10. Pour 1/2 Cup of sugar over fruit until coated in sugar. 
11. Using a cookie scoop, place pudding in angel food cake cups. 
12. Use a spatula to smooth out the top of the tarts. 
13. Finish tarts by adding fruit and mint.
14. Place larger berries on the tarts first, staying on just one side of the tart and fill in the spaces with the smaller berries.
15. Store in fridge until ready to serve. 

These were extremely delicious, and we gobbled them all up. I unfortunately didn’t get a better picture of them then this one of the whole table. 

For more from The Magician’s Nephew Tea Party/Book Club, go to Brisket and Slaw Roulades

For more recipes, go to Eating Well’s Radish Tea Sandwiches

For more Earl sandwiches, go to Mini Pumpkin Créme Brûlée

For more tea posts, go to Cranberry Feta Pinwheels

Blueberry Matcha Smoothie

I love Matcha tea! How much?

And I love trying new recipes with it. I have made a copy of the Jamba Juice smoothie and matcha cookies, but was thinking-wouldn’t Matcha taste great with blueberries? A Matcha Blueberry smoothie? 

I figured, why not try it out myself?

Ingredients:

• 1 Tsp of Matcha Green Tea Powder
• 1 Cup of Milk (your choice)
• 1/2 Cup of Greek Vanilla Yogurt
• 1/2 Cup of Blueberries

Directions:

1. Place ingredients in blender and blend.

I thought it was delicious, the matcha and blueberries complimented each other, and it was a great way to start the morning. 

Are there any Matcha recipes you just love?

For more Matcha drinks, go to Matcha Green Tea Blast Smoothie

For more recipes, go to Crispy, Chewy, Matcha Green Tea Cookies

For more smoothies, go to Earl Grey Infused Blueberry Smoothie

For more tea posts, go to I Won the Two Sisters Tea Giveaway

Earl Grey Infused Blueberry Smoothie

I LOVE tea!

So when I see tea smoothie’s I’m down for that! A while back I made an Earl Grey Blueberry Smoothie, and it was alright. I liked the concept better than the taste and began searching the internet to see if I could find a better version.

This is based on Mid-Life Crossiant‘s recipe, but I did change a bit.

Ingredients:

• 2 Teabags or 2 Tsp of Loose leaf Earl Grey Tea.
• 1 Cup of Milk
• 1 Tablespoon of Oats (I use Quaker Oats)
• 1 Cup of Frozen Blueberries
• 1 Cup of Vanilla Greek Yogurt
• 1 Tablespoon of Maple Syrup

Directions:

1. Microwave the milk, or warm in a pan.
2. Steep the tea in the warm milk for 5 mins.
3. After tea has steeped, allow milk to cool.
4. When milk has cooled, put in blender.
5. Add oats, blueberries, yogurt, and maple syrup.
6. Blend until smooth.
7. Serve.

OH MY GOODNESS!!!!!!!

IT WAS SOOOOOOO GOOOOOD!!!!!!!!!

It is one of the best smoothies I have ever, ever, ever had. It was soooo delicious I wished I had more.

For more recipes, go to Carrot Oatmeal Muffins

For more on tea, go to Tea Chocolate

For more smoothies, go to Blueberry Earl Grey Tea Smoothie

Blueberry Earl Grey Tea Smoothie

So you know me. I love tea.

There is nothing better than starting your morning, afternoon, evening-or every hour with a wonderful cup of tea.

You may or may not know that I also love smoothies. I get up early every day so it is nice to be able to run out the door and drink my breakfast on the run.

So as I was looking through Pinterest, I found a recipe Berry Colombo Smoothie, from RefuTea. I don’t have Colombo tea, so I had to use a different brand and I didn’t have strawberries, so I had to leave them out. Oh well.

Ingredients:

• 1 Cup of Frozen Strawberries
• 1/2 Cup of Frozen Blueberries
• 1/2 Cup of Greek Yogurt
• 1/2 Cup of Earl Grey Tea

Directions:

1. Brew the tea, using 1 tbsp as you need to have the tea be strong.
2. Blend all together until smooth.

I thought it was pretty good. I couldn’t really taste the tea really, but it was still good.

For more recipes, go to Basic Chicken Salad

For more tea posts, go to Teatime is So Much Better With a Teapot

For more blueberry recipes, go to Irish Blueberry Scones

For more Earl Grey Tea, go to London Fog Smoothie