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

The Magician’s Nephew Tea Party/Book Club: Cinnamon Bun Scones

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.

And now to the fourth week. This week we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Tomato Hummus Salad, Cranberry Feta Pinwheels, and Triple Berry Salad.

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, Meat Pies, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.

As I was unable to share these earlier I’m catching up now and am starting with scones of course!

This comes from Bake or Break.

Emma (1996)

Ingredients Scones:

• 2 tablespoons packed light brown sugar
• 2 teaspoons ground cinnamon
• 2 cups (240g) all-purpose flour
• 1 cup (99g) old-fashioned rolled oats
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes
• 3/4 cup (177ml) milk
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

Ingredients Glaze:

• 3/4 Cup of Confectioners’ Sugar (Powdered Sugar)
• 3/4 Teaspoons of Milk

Directions for Scones:

1. Preheat oven to 425°F.
2. Line baking sheets with silicone liners or parchment paper.
3. In a small bowl, combine brown sugar, and cinnamon. Set aside.
4. In a large bowl, combine the flour, oats, sugar, baking powder, and salt.
5. Add the butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs.
6. Combine the milk, egg, and vanilla in a small bowl.
7. Add to the flour mixture and stir just until combined.
8. Sprinkle the cinnamon mixture over the dough.
9. Gently stir until the batter is just swirled with the cinnamon mixture.
10. Drop the dough by 1/4-cup portions onto prepared pans. Leave about 2 inches between scones.
11. Bake 11 to 13 minutes, or until golden brown.
12. Cool the scones on a wire rack for 5 minutes while you make the glaze.

Directions for Glaze:

1. Combine the confectioners’ sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency.
2. Add to scones.

These were extremely delicious and easy to make. We all couldn’t resist them.

For more from The Magician’s Nephew Tea Party/Book Club, go to Easy Fruit Tarts

For more recipes, go to Brisket and Slaw Roulades

For more scone recipes, go to Lavender and Earl Grey Scones

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

The Magician’s Nephew Tea Party/Book Club: Mini Pumpkin Crème Brûlée

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). I also need to catch up on these recipes. Week three 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.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is the dessert.

Let’s spill the tea.

This recipe comes from Better Homes & Garden.

Ingredients:

• 2 Cups Whipping Cream
• 3 Egg Yolks, Lightly Beaten
• 2 Eggs, Lightly Beaten
• 1/2 Cup of Sugar
• 1/2 Cup of Canned Pumpkin
• 1 Teaspoon of Ground Cinnamon
• 1 Teaspoon of Ground Ginger
• 1/4 Teaspoon of Salt
• 1/4 Teaspoon of Ground Cloves
• 10 Baby Pumpkins
• 1/4 Cup of Sugar

Directions:

1. Preheat the oven to 350 degrees F.
2. In a small saucepan, heat whipping cream over medium heat until bubbly.
3. Remove from heat; set aside
4. Meanwhile, in a medium bowl, combine egg yolks, eggs, 1/2 Cup of Sugar, pumpkin, salt, cinnamon, ginger, and cloves.
5. Beat with a whisk or rotary beater just until combined.
6. Slowly whisk the hot whipping cream into the egg mixture.
7. Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins.
8. Discard the tops, use the spoon to scoop out the seeds.
9. Place the pumpkin in a roasting pan.
10. Divide custard mixture evenly among the pumpkins.
11. Place roasting pan on oven rack.
12. Pour enough boiling water into the the roasting pan to reach halfway up the sides of the pumpkins.
13. Bake 30-40 mins or until the centers appear nearly set when gently shaken.
14. Carefully remove pan from oven.
15. Remove pumpkins from water; cool on a wire rack.
16. Cover and chill for at least 1 hour or up to 8.
17. Before serving, let custards stand at room temp for about 20 mins.
18. Meanwhile, for caramelized sugar: in a heavy 8 inch skillet, heat 1/4 cup of sugar over medium high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly-do not stir.
19. Once sugar starts to melt, reduce heat to low, cool 3-5 mins or until all sugar is melted and golden brown, stirring as needed.
20. Quickly drizzle sugar over the custards. (If sugar starts to harden in skillet, return to heat, stirring until melted.)
21. Serve immediately.
22. ***Instead of caramelizing the sugar in a pan, you can sprinkle the sugar evenly over the custards and use a culinary torch.

 

I’m not a Crème Brûlée type person, but everyone loved it!

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry, Brie, and Rosemary Bites

For more recipes, go to Ham, Cheddar, and Apple Tea Sandwiches

For more desserts, go to Lemon Gingerbread Cake

For more tea posts, go to How the Queen Found the Perfect Cup of Tea

For more pumpkin recipes, go to Harvest Pumpkin Scones

The Magician’s Nephew Tea Party/Book Club: Lemon Gingerbread Cake

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). I also need to catch up on these recipes. Week two was 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.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course the last thing we have to review is dessert.

This comes from Tea Time Magazine andI actually screwed this dessert up as I thought it was cookies, but realized after I had already started the batter-it is cakelets. Not only did I read that wrong, but it turns out that I did not read through all the directions and did not have all the right supplies. There wasn’t time to go get other ingredients or do another recipe so instead I converted it into a cake, with some substitutions.

From Clueless

Oh, well!

Ingredients Cake Batter:

• 2.5 Cups of Flour
• 1/3 Cup of Granulated (White) Sugar
• 1.5 Teaspoons of Ground Ginger
• 1 Teaspoon of Baking Soda
• 1 Teaspoon of Cinnamon
• 1/4 Teaspoon of Ground Cloves
• 1/4 Teaspoon of Salt
• 1/2 Cup of Unsalted Butter, Softened
• 1 Large Egg
• 1 Tbsp of Fresh Lemon Zest
• 3/4 Cup of Hot Water
• 1/2 Cup of Molasses (Or Substitute with Honey)
• 1/2 Cup of Honey
• 1/4 Teaspoon of Vanilla Extract

Lemon Glaze Ingredients:

• 4 Cups of Confectioner’s Sugar (Powdered Sugar)
• 1/2 Cup of Fresh Lemon Juice

Cake Directions:

1. Preheat oven to 350 degrees F.
2. Spray loaf pan with nonstick cooking spay or grease pan.
3. In a large bowl, whisk together flour sugar, ginger, baking soda, cinnamon, cloves, and salt.
4. Add butter, egg, lemon zest, hot water, molasses or the substitute, honey, and vanilla extract.
5. Beat mixture at low speed for about 30 seconds.
6. Increase speed and beat for 3 minutes.
7. Fill pan.
8. Bake until for 20-30 minutes, continue baking until inserted toothpick comes out clean.
9. Let cake cool before pouring lemon glaze.

Directions for Lemon Glaze:

1. In a medium bowl, whisk together sugar and lemon juice until smooth and creamy.
2. Pour over cake.

 

So because this was cooked in a pan instead of the little molds it took much longer to bake. It also was taking a really long time to bake so I ended up cutting the cake a bit so that it would cook faster and throughout. The frosting covered it, so I didn’t end up having to worry too much about the presentation.

Even though I made a few mistakes and this was not as the recipe intended it to be, it was extremely delicious and we all loved it. I had to send the leftovers with home with my friend as I couldn’t have it with me, I’d eat it all up.

For more from The Magician’s Nephew Tea Party/Book Club, go to Fotina Flower Puffed Pastry

For more recipes, go to Turkey-Apple Tea Sandwiches

For more Tea Time Magazine Recipes, go to Curried Egg Salad Triple Stacks Sandwiches

For more Cake recipes, go to Meyer Lemon Poppyseed Cake

For more dessert, go to Mini Apple Pies

For more tea posts, go to Dark Chocolate Ginger Scones

The Magician’s Nephew Tea Party/Book Club: Mini Apple Pies

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, Cucumber-Four Peppercorn Goat Cheese Canapés, Ham and Cheese Tea Sandwiches, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

I have been posting the recipes from the first meeting, but am ending on the last thing we had during that session: Mini Apple Pies

Today’s recipe is one that I’ve shared before, but made mini. It an easy recipe and a delicious one. After all, who can resist pie?

Ingredients:

Pie Crust

• Pre-made Pie Dough

Filling:

• 1/2 Cup – 1 Cup of All-Purpose Flour
• 6-7 Granny Smith Apples peeled, and cut into slices
• 1 Cup of White Sugar
• 1 Cup of Brown Sugar
• 1 Teaspoon of Cinnamon
• 2 Tablespoons of Butter

Directions:

1. Peel and slice the apples. When cutting up the apples, make sure to remove the hard pieces where the seed grows along with any spots or blemishes.
2. Preheat the oven to 375°
3. Combine the apples, with the brown and white sugar.
4. Add the flour and cinnamon, mixing them all together.
5. Roll out the dough and using a cookie cutter or small bowl, cut round circles out-large enough to fill a cupcake/muffin pan.
6. Lay the apples down on the dough in the pan.
7. Chop the two tablespoons of butter and put a little in each mini pie.
8. Place the second ball of dough down and roll it out into a large circle, cutting it to create a lattice top.
9. Add a dash of cinnamon and sugar on top.
10. Bake 15-20 minutes or until golden brown.

These were delicious and a great final piece to our tea time. After all, as Mr. Woodhouse says:

For more from The Magician’s Nephew Tea Party/Book Club, go to Fotina & Pork Puffed Pastry

For more recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more apple pie, go to Are Dean Winchester and Jane Austen Kindred Spirits?

For more desserts, go to The Picture of Earl Grey Tea Cookies

For more tea posts, Cucumber-Four Peppercorn Goat Cheese Canapés