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