So every Wednesday, starting last 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 was 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.
Week five 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, Brisket and Slaw Roulades, and Easy Fruit Tarts.
That brings us to week six, when we had Cinnamon Bun Scones, Curry Egg Salad Triple Stack Sandwiches, Cranberry Feta Cheese Pinwheels, Savory Meat Hand Pies, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.
And now for the last of our Magician’s Nephew book club/Bible study/tea party: Chai Tea, Cranberry Chai Scones, Cucumber Flatbread Canapés, Mini Shepherd’s Pie, Prosciutto Wrapped Asparagus, and Snickerdoodles.
As I was unable to share these earlier I’m catching up now and am starting with scones of course!
This comes from TeaTime Magazine’s November/December 2020 edition. This was originally supposed to be gluten free, but as none of us have a gluten allergy, I just made them with regular flour. You were also suppose to refrigerate the steeping milk and chai tea, but I hadn’t read that and steeped it for only an hour. They still tasted good.
- 3/4 Cup of Whole Milk
- 3 Tablespoons of Masala Chai Loose Leaf Tea
- 2.5 Cups of Flour
- 4 Teaspoons Baking Powder
- 1/2 Teaspoon of Salt
- 5 Tablespoons of Unsalted Butter, cubed
- 1/4 Cup plus 1 Tablespoon of Sugar (Granulated), divided
- 1/2 Cup of Dried Cranberries
- 2 Medium Eggs
- 1/2 Teaspoon of Vanilla Extract
- In a pint jar with lid, combine milk and loose leaf tea. Steep for 6 hours.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Using fingers, rub in butter as lightly as possible until the mixture resembles coarse crumbs.
- Stir in 1/4 cup of sugar and then the cranberries.
- Using an infuser or fine-mesh sieve, strain infused milk.
- In a medium bowl, whisk together eggs, 1/2 cup + 2 tablespoons of infused milk, and vanilla extract.
- Add egg mixture to flour mixture, and stir until dough begins to form.
- Working gently, being mixture together with hands until the dough forms.
- Turn out dough onto a floured surface, and gently knead by patting dough and folding it in half 3 or 4 times.
- Using a rolling pin, roll out dough to a 1-inch thickness.
- Using a 2.5 inch fluted round cutter dipped in flour, and cut as many scones as possible from the dough.
- Place scones on the prepared baking sheet and freeze for 30 minutes.
- Preheat ovens to 400 degrees F.
- Sprinkle tops of scones with 1 tablespoon of sugar.
- Bake until scones are lightly Golden, 16-18 minutes.
- Serve immediately.
These were extremely delicious and as you see, I enjoyed them the next morning as well with Purple Jasmine tea (this pic is from my Tea Advent Calendar Swap 2020.)
For more from The Magician’s Nephew Tea Party/Book Club, go to Melt-in-Your-Mouth Buttermilk Chocolate Cookies
For more recipes, go to Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe
For more scone recipes, go to Cinnamon Bun Scones
For more tea posts, go to Savory Meat Hand Pies