The Magician’s Nephew Tea Party/Book Club: Lavender and Earl Grey Scones

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.

And something yummy to eat with it. 🙂

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:

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. 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.
  4. 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.
  5. In a small bowl, whisk together the cream, egg, and vanilla extract.
  6. Make a well in the middle of the dry ingredients, then mix together.
  7. Once completely combined, turn the dough out onto a lightly floured surface and knead until it comes together.
  8. Shape the dough into a disc about 8 in in diameter.
  9. Slice into 8 wedges.
  10. Place the wedges about 2 inches apart on a lined baking sheet.
  11. Bake at 400 degrees F for 18-22 mins, or until scones are tall and golden brown.
  12. Transfer to wire rack to cool completely.

Directions for Glaze:

  1. In a small saucepan, bring the milk and lavender to a simmer.
  2. Remove from heat, then steep the two bags of Earl Grey teabags or loose leaf tea for about 7 mins.
  3. Using a small sieve, or infuser, strain the mixture and discard the lavender.
  4. Measure 1/4 cup of the steeped milk.
  5. 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.
  6. 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

The Magician’s Nephew Tea Party/Book Club: Parmesan and Chive Scones

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 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.

The third week we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Ham & Apple Sandwiches, Cucumber Aioli Canapés, Cranberry and Brie Bites, and Mini Pumpkin Creme Brulee.

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 starting off our third dinner with scones.

This comes from Tea Time Magazine‘s 2020 Sept/Oct issue. The original recipe calls for dates, but I don’t like dates so I just took them out.

Ingredients:

  • 3 Cups of All-Purpose Flour
  • 1 Tablespoon of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Cold Unsalted Butter, Cubed
  • 1/2 Cup of Parmigiano-Reggiano Cheese
  • 2 Tablespoons of Chopped Fresh Chives
  • 1 1/4 Cups + 1 Tablespoon of Cold Heavy Whipping Cream, Divided

Directions:

  1. Preheat the oven to 375 degree F
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
  4. Add cheese and chives, tossing to combine.
  5. Add 1 1/4 cups of cold cream to flour mixture, stirring until a dough begins to form. Gather dough into a ball in the bowl.
  6. Turn out the dough onto a lightly floured surface and knead 3-4 times.
  7. Using a rolling pin, roll out the dough to 3/4-inch thickness.
  8. Fold dough into thirds (like an envelope). Roll dough again to a 3/4 inch thickness.
  9. Using a 2 1/4-inch round cutter, dipped in flour, cut dough without twisting-rerolling scraos once.
  10. Place scones 1-inch apart on the prepared baking sheet.
  11. Freeze for 10 mins.
  12. Brush tops of scones with remaining 1 tablespoon of cream.
  13. Bake until golden brown and a wooden pick inserted in centers comes out clean, approximately 17 mins.
  14. Let cool on baking sheet for 5 mins.
  15. Serve warm or at room temperature.

These were delicious! I loved them and will most likely make them again.

For more from The Magician’s Nephew Tea Party/Book Club, go to Lemon Gingerbread Cake

For more recipes, go to Heirloom Tomato Tart

For more Tea Time Magazine Recipes, go to Fotina Flower Puffed Pastry

For more scone recipes, go to Dark Chocolate Ginger Scones

For more tea posts, go to Turkey-Apple Tea Sandwiches

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: Dark Chocolate Ginger Scones

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.

Now we are moving onto week two. We had Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey Apple Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

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 starting off our second dinner with scones.

This comes from With Spice

Tea first!

Ingredients:

  • 3 Cups and 1 Tbsp of Flour
  • 1/3 Cup of Sugar
  • 1 Tbsp of Baking Powder
  • 1 Tsp Salt
  • 1 Tsp Ground Ginger
  • 1 Stick (1/2 Cup) Cold Unsalted Butter Cubed
  • 3/4 Cup of Crystallized Ginger, diced
  • 1/2 Cup of Bittersweet Chocolate Chips
  • 1.5 Cups of Heavy Cream, Cold
  • 1 Large Egg
  • 1 Egg Yolk
  • 1 Tbsp of Water

Directions:

  1. In a large bowl, whisk together flour, sugar, baking powder, salt, and ground ginger until well combined.
  2. Add the butter and quickly rub it into the flour until it is small pea-sized pieces, or cut the butter using two knives or a pastry blender.
  3. Stir in ginger and chocolate chips.
  4. Make a small well in the middle of the dry ingredients and pour the heavy cream.
  5. Using a fork, gently mix the cream and dry ingredients until it becomes a shaggy dough.
  6. In the bowl, knead the dough 6-8 times with your hands.
  7. Place the dough on a lightly floured surface, cut in half and gently shape into round balls.
  8. Roll the balls of dough into 7 inch round disks, sprinkling the dough with flour as needed to prevent it from sticking.
  9. If the dough wars up too much, put it in the freezer for a few minutes to keep the butter cold.
  10. Cut each circle into 6 wedges and place the scones on a parchment-lined baking sheet with about 2″ between them.
  11. Place the baking sheet in the freezer for 15 mins, and preheat the oven to 400 degrees F.
  12. Beat together the egg, yolk, and water in a small bowl and using a pastry brush, lightly coat the tops of the scones.
  13. Bake the scones 15-18 minutes or until the tops and bottom are golden brown.

These were delicious, and if you like ginger you’ll love these.

And food to go with.

For more from The Magician’s Nephew Tea Party/Book Club, go to Mini Apple Pies

For more recipes, go to Tea Time Magazine’s Fotina & Pork Puffed Pastry

For more scones, go to Cranberry-Spice Scones with Maple Cream

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

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

The Magician’s Nephew Tea Party/Book Club: Cranberry-Spice Scones with Maple Cream

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, Ham and Cheese Sandwiches, Cucumber Sandwiches, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I will be starting now-and of course beginning with scones.

So last time I made scones I was trying to decide between Brown Sugar and Cream Cheese Scones and this one-Cranberry-Spice Scones with Maple Cream. When it came to picking out a scone, I immediately went to this one as it was part of a Fall Teatime and because I really, really want to try it.

This comes from Teatime’s Teatime Celebrations Autumnal Harvest Tea

Cranberry-Spice Scones

Ingredients:

  • 2 Cups of Flour (They said whole wheat but I just used regular)
  • 1/4 Cup of Granulated Sugar
  • 2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Ground Allspice
  • 1/8 Teaspoon of Ground Black Pepper
  • 1/4 Cup of Cold Unsalted Butter, Cubed
  • 1/3 Cup of Dried Cranberries
  • 3/4 Cup of Heavy Whipping Cream
  • 1/2 Teaspoon of Vanilla Extract
  • Sugar for Garnish

Directions:

  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, salt, allspice, and pepper, whisking well.
  4. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
  5. Add cranberries, stirring to combine.
  6. In a small bowl, combine cream and vanilla extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  7. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 10 scones from dough. Place scones 2 inches apart on prepared baking sheet.
  8. Garnish tops of scones with additional sugar, if desired.
  9. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.

Maple Cream

Ingredients:

  • 1 Cup of Cold Heavy Whipping Cream
  • 2 Tablespoons of Confectioner’s Sugar/Powdered Sugar
  • 1/4 Teaspoon of Vanilla Extract
  • 2 1/2 Tablespoons of Maple Syrup, Divided

Directions:

  1. In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until soft peaks form. Add 2 tablespoons maple syrup, beating until stiff peaks form.
  2. Use immediately, or cover and refrigerate until needed, up to 2 hours.
  3. Before serving, drizzle cream with remaining ½ tablespoon maple syrup.

 

OMGOODNESS these were so good! They were just beyond delicious. I loved them and I loved the cream that went with it. All of us at the tea party did and couldn’t stop eating them.

No, stop! Alright.

If you like good scones, you should definitely make these.

For more recipes, go to Brown Sugar and Cream Cheese Scones

For more scones, go to Scottish Oat Scones

For more tea posts, go to Countdown to Christmas: Tea Advent Calendar Swap 2019

Brown Sugar and Cream Cheese Scones

So last weekend I had a tea party with my friend and sister.

I wanted to share this amazing Golden Tip Lapsang Souchong tea from Crafted Leaf Teas. I got us chocolate biscuits, made Cucumber and Chicken Salad sandwiches, and for dessert the Triple Berry Salad

And then it came time for the scones. The previous recipes were ones I had made before, but for the scones I wanted to try something new. My friend had bought me a subscription to a tea magazine for my birthday, the first magazine being on Teatime Celebrations, and I thought I would try one of its recipes. You know me and holidays!

So I was flipping through the magazine and I had a hard time choosing between Brown Sugar and Cream Cheese Scones from Mardi Gras teatime and Cranberry Spice Scones with Maple Cream from Autumnal Harvest Tea. I eventually decided on Brown Sugar and Cream Cheese Scones with plans to make the cranberry ones at a later date.

Ingredients:

  • 2 Cups of All-Purpose Flours
  • 1/3 Cup of Firmly Packed Light Brown Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon of Salt
  • 1/4 Cup of Cold Salted Butter, Cubed
  • 3 Ounces Cream Cheese, Cubed
  • 3/4 Cup plus two tablespoons of cold Heavy Whipping Cream, divided
  • 1/2 Teaspoon of Vanilla Extract
  • Garnish: Turbinado Sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl: whisk together flour, brown sugar, baking powder, and salt.
  4. Using a pastry blender or two forks, cut in cold butter until it resembles coarse crumbs.
  5. Add cream cheese, stirring to combine, but leave in cubes.
  6. In a small bowl, stir together 3/4 cup + 1 tablespoon of cold cream and vanilla extract.
  7. Add the mixture into the flour mix, until it is evenly moist. (If dough seems dry, add more cream-1 tablespoon at a time).
  8. Working gently, bring the mixture together with hands until a dough forms.
  9. Turn out dough onto a lightly floured surface and knead gently 4 to 5 times.
  10. Using a rolling pin, roll out the dough to be 3/4 inch thick.
  11. Using a 2 1/4 inch fluted round cutter, cut 12 scones from the dough.
  12. Place the scones 2 inches apart on prepared baking sheets.
  13. Brush scones with remaining cream.
  14. Garnish tops with turbinado sugar.
  15. Bake until edges are golden brown and a wooden pick inserted in the middle comes out clean, about 20 mins.
  16. Serve warm.

I also made some mock clotted cream to go with them:

So first of all, I completely recognize that I rolled these out too thin. I wasn’t paying attention to how thick they should be and then just got carried away. They don’t really rise so it is important to make sure  they are the right level of thickness.

These scones weren’t horrible but they turned out a bit plain. They definitely are in need of clotted cream, honey, jam, etc., something to give them a little more umph. But not bad-I would definitely make these again if I wanted to showcase a nice jam or something. They definitely do not overpower the tea or the meal. My sister put the cream on the scone and topped it with berries from the Triple Berry Salad and that came out really good.

For more scones, go to Scottish Oat Scones

For more recipes, go to Super Easy Classic Deviled Eggs

The Picture of Earl Grey Tea Cookies

So I found this recipe on Earl Grey Tea cookies on Pinterest. It immediately grabbed my attention as the baker named them The Picture of Dorian Earl Grey Cookies. I love Earl Grey Tea and I love the book and film The Picture of Dorian Grey. So this was definitely a win for me.

When I did that tea with my friends a couple of months ago, I thought about making it but for some reason I thought you needed to freeze the dough and I didn’t have time for that. So I just forgot about it…until I purchased some The Picture of Earl Grey Tea from NovelTea Tins

I thought it would be perfect to use, but then worried that maybe the jasmine in The Picture of Earl Grey might not blend as easily, after all the recipe called for Earl Grey Tea with Lavender not jasmine and rose petals.

Hmm…

So I decided to try both teas out. The recipe makes a small batch, so it wasn’t too much effort to make a NovelTea Tin’s The Picture of Earl Grey Tea cookies and a batch of Tiesta Tea Victorian Earl Grey Tea cookies.

Tiesta Tea Earl Grey Tea on the left and The Picture of Earl Grey Tea on the Right

This recipe originally comes from The Dough Also Rises. 

Ingredients:

  • 1/4 Cup of Butter
  • 1/2 Cup of Sugar
  • 1/4 Tsp of Baking Soda
  • 1/2 Tsp of Vanilla
  • A Few Twists of Salt (I did a few pinches)
  • 1/2 Cup of Flour
  • 1/2 Tsp of Loose Leaf Earl Grey Tea
  • Lavender (optional)
  • Milk

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Crush the tea with a mortar and pestle (I used the end of a rolling pin.)
  3. Beat the butter and sugar together.
  4. Add Vanilla and salt. Mix well.
  5. Add flour, baking soda, salt, and tea (lavender as well if you adding it in.) Mix well.
  6. If dough is too dry, add a little milk.
  7. Create 1 inch balls of the dough, roll into sugar, and place on a cookie sheet (far apart, cookies spread.)
  8. Bake for 6 minutes or until the edges are brown.
  9. Cool for a few minutes and then transfer to a plate.

The Picture of Earl Grey Tea Cookies

 

Tiesta Tea Victorian Earl Grey Tea Cookies

 

The dough has no egg and did come out a bit dry, so I had to add some milk into it, just a little. So these cookies bake really fast. The original recipe said 10 minutes, but my cookies all burned. I had to bring the time down, finding 5 mins they aren’t baked through, and with 7 mins they burned-6 seemed just right.

But they were delicious. Both The Picture of Earl Grey and the Tiesta Tea Victorian Earl Grey Tea cookies came out wonderful! They were so good, I had to force myself to stop eating them.

I tried to stop myself so I wouldn’t overdo it with drinking Earl Grey Tea and eating Earl Grey Tea cookies, but I didn’t. I ate and drank far too much.

For more Earl Grey Tea Cookies, go to Lavender Earl Grey Tea Shortbread Cookies

For more cookie recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more recipes, go to Cucumber Sandwiches

For more tea posts, go to I Won the Kumi Crochet and Tea India Giveaway

Lavender Earl Grey Tea Shortbread Cookies

So last month my friends and I were supposed to meet up for high tea, but then COVID-19 happened and screwed up all our plans.

So we decided to throw a virtual tea party.

We each set up a space with snacks and tea, I drank Earl Grey Tea and made Cucumber Sandwiches to snack on. When it came to the sweets, I was going to make one thing, but then decided now was the time to try and make something I have wanted to for a long time, Earl Grey Cookies. You all know how much I love Earl Grey Tea:

I have always wanted to make Earl Grey Cookies, I have a ton of pins of them on my pinterest board.

Thats me

The only issue is that you have to chill them for a while before baking and I just haven’t had the time to bake, let alone bake something that had to be chilled first. But with quarantine, I have both the time and the ingredients. This recipe originally comes from Let’s Eat Cake.

Ingredients:

  • 3.5 Cups of Flour
  • 3/4 Cup of Sugar
  • 1 Tbsp of Lavender Earl Grey Loose Leaf Tea
  • 1/2 Tsp of Salt
  • 2 Tsp Vanilla Extract
  • 1.5 Cups of Unsalted Butter

Directions:

  1. Pulse flour, sugar, tea, and salt together for one minute in a bowl or food processor.
  2. Add butter and vanilla extract.
  3. Pulse until shaggy dough is formed, about two mins.
  4. Remove blade and transfer dough to a working surface.
  5. Work dough until it comes together and shape it into two discs.
  6. Place each disc on parchment paper and transfer to refrigerator for 30 mins.
  7. Preheat the oven to 350 degrees F.
  8. Line baking sheets with parchment paper.
  9. Roll dough out to 1/4 inch thickness and cut out cookies using a 1 inch wide cookie cutter.
  10. Transfer cookies to baking sheet.
  11. Bake for 15 minutes or until edges are a light golden brown.

So these cookies were good, but after they had been chilled they were so difficult to scoop out, like they were a rock. I had to use a spoon and chisel the dough, making the cookies extremely tiny. Tiny cookies weren’t all that bad as it let me eat more of them.

I ended up overdoing it though. I drank like 16 cups of tea and I don’t know how many cookies and had a hard time falling asleep.

For more recipes, go to Cucumber Sandwiches

For more tea posts, go to NovelTea Tins’ Romance Sampler

For more cookies, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more shortbread cookie recipes, go to Basic Shortbread

For more Earl Grey Tea, go to Iced Blackberry Infused Earl Grey Tea

In other news, this week I am going on vacation.

I know, crazy right? A whole week? I had all these plans to spend the time with my niece doing all kinds of things but now it sounds like it will be a staycation. Oh well.

I’ll be on instagram still but I won’t be doing any posting on my blog.

GOOD!

Scottish Oat Scones

So at the end of last month, my book club met and discussed the book The Secret Adversary by Agatha Christie. Typically we just have light snacks, but as I didn’t have to work due to the quarantine, I decided I would do a little tea party.

And eat scones!

We had egg salad sandwiches, ham and cheese sandwiches, french fries (pommes pont neuf), Scottish Oat scones, lemon curd, lemon crinkle cookies, and meyer lemon poppyseed cake. Instead of putting all the recipes in one post and making it too long, I decided to break it up and share each recipe separately so that if interested, you can make your own and eat it with a cup of tea and some Jane Austen.

Today’s scone recipe I found on pinterest, but originally comes from Lisa’s Kitchen

Ingredients:

  • 1.5 Cups of Flour
  • 2 Cups of Rolled or Steel Cut Oats
  • 1/4 Cup of Sugar
  • 4 Teaspoons of Baking Powder
  • 1/2 Teaspoon of salt
  • 1 Large Egg
  • 1/2 Cup of Unsalted Butter (1 stick), melted
  • 1/3 Cup of Milk

Directions:

  1. Preheat the oven to 425 degrees F and grease or line a baking sheet.
  2. In a large bowl combine flour, oats, sugar, baking powder, and salt.
  3. Make a well in the center of the dry ingredients.
  4. In small bowl, beat the egg until frothy.
  5. Now add butter and milk to egg, and whisk to combine.
  6. Pour into dry ingredients and mix together until you have a soft dough.
  7. Shape and pat the dough into two 6-7 inch circles.
  8. Cut into 6-8 pie shaped wedges and bake 10-15 mins, or until golden brown.
  9. Let cool for a few minutes.
  10. Serve with butter and/or jam.

This were very good, but the dough was a little dry which made it hard to stick together, ad after they baked they crumbled. I think if I was to make them again I would add a little more milk.

Otherwise these were delicious! I could see making them again and again and enjoy them.

Or scones!

For more scone recipes, go to Irish Blueberry Scones

For more recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more tea parties, go to Meyer Lemon Poppyseed Cake

For more pinterest recipes, go to Iced Blackberry Infused Earl Grey Tea