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.
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, Pinwheels, Hummus Tomato Salad, and Triple Berry Salad.
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 we always start with scones.
This comes from Flour Covered Apron.
Ingredients for Earl Grey Lavender Scones:
- 2 Cups of All Purpose Flour
- 1/4 Cup of Sugar
- 1 Tablespoon of Baking Powder
- 1/2 Teaspoon of Salt
- 3 Tea Bags of Earl Grey Tea Blend or ~3 Teaspoons of Loose Leaf Earl Grey Tea
- 1/2 Cup of Butter, Frozen
- 1/2 Cup of Whipping Cream
- 1 Large Egg
- 2 Teaspoons Vanilla Extract
Ingredients for Earl Grey Lavender Glaze:
- 1.5 Teaspoons Culinary Lavender, plus more for garnishing
- 1/2 Cup of Milk
- 2 Tea Bags or 2 Tsps of Loose Leaf Earl Grey
- 1 1/4 Powdered Sugar
Directions for Scones:
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Open the 3 tea bags and empty the ground tea leaves directly into the flour mixture-whisk to combine. If using loose leaf tea, grind it down so that it is smaller.
- Grate the frozen butter and cut it into the flour mixture, using the pastry cutter until incorporated and the mixture has the texture of fine crumbs.
- In a small bowl, whisk together the cream, egg, and vanilla extract.
- Make a well in the middle of the dry ingredients, then mix together.
- Once completely combined, turn the dough out onto a lightly floured surface and knead until it comes together.
- Shape the dough into a disc about 8 in in diameter.
- Slice into 8 wedges.
- Place the wedges about 2 inches apart on a lined baking sheet.
- Bake at 400 degrees F for 18-22 mins, or until scones are tall and golden brown.
- Transfer to wire rack to cool completely.
Directions for Glaze:
- In a small saucepan, bring the milk and lavender to a simmer.
- Remove from heat, then steep the two bags of Earl Grey teabags or loose leaf tea for about 7 mins.
- Using a small sieve, or infuser, strain the mixture and discard the lavender.
- Measure 1/4 cup of the steeped milk.
- Pour into a small bowl and whisk together with the powdered sugar. For a thicker glaze, add more powdered sugar until desired consistency and sweetness are reached.
- Once scones are cool, drizzle with glaze and sprinkle with lavender.
These were extremely delicious, espechially as my sister dried the lavender fresh from our garden. Everyone could not get enough of them.
For more from The Magician’s Nephew Tea Party/Book Club, go to Mini Pumpkin Crème Brûlée
For more recipes, go to Cranberry, Brie, and Rosemary Bites
For more Earl Grey Tea recipes, go to Lavender Earl Grey Tea Shortbread Cookies
For more scones, go to Parmesan and Chive Scones
For more tea posts, go to How the Queen Found the Perfect Cup of Tea