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, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.
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.
The third week 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 Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.
This first recipe comes from Tea Time Magazine, but the preserves a friend made. As it was an experiment in making the preserves, I unfortunately don’t have a recipe to share for it.
- 3½ cups plus 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- ⅛ teaspoon salt
- 3 ounces cold unsalted butter, cubed
- ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
- 1 large egg, lightly beaten
- Garnish: confectioners’ sugar
- Preheat oven to 425°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Make a well in flour mixture.
- In a medium bowl, whisk together ¾ cup cream and egg.
- Pour cream mixture into well in flour mixure. Using a fork, stir together until a dough begins to form.
- Turn out dough onto a lightly floured surface, and knead gently until dough comes together. Shape dough into a round.
- Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¾-inch round cutter dipped in flour, cut 10 scones from dough.
- Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until tops of scones are golden brown, 8 to 10 minutes. Serve warm.
- Garnish tops of scones with a dusting of confectioners’ sugar, if desired.
These were absolutely delicious and a perfect addition to our tea. I would definitely make them again.
For more from our Books, Tea, and the Trinity tea times, go to Red Pepper Triple Stack Sandwiches
For more TeaTime Magazine Recipes, go to Radish Ruffle Canapés
For more scones, go to Apple Cinnamon Scones
For more recipes, go to Healthy Waldorf Salad
For more tea posts, go to Spill the Tea: Caroline’s Coffee Roaster