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

Meyer Lemon Poppyseed Cake

So the last Monday of the month our book club meets to discuss the book we have been reading. I used to have Mondays off and we would go out after the other book club members got off, but my job changed and we now meet after I get off at 5. Typically we just have light snacks, but as this Monday I didn’t have to work due to the quarantine, I decided I would do a little tea party.

The book we had just finished reading wasThe Secret Adversary, and the two main characters go to tea a few times at Lyons Tea Cafe. The book is set in 1921, and I tried to find a menu of the time but couldn’t.

I did find one from 1913 which did included pommes pont neuf and a few other things. I had decided what to make when my coworker gave me a whole box of Meyer’s Lemons.

That’s not good.

We had been talking about the lemons as I shared I wanted to try making lemon curd, as I have more free time, but I thought she was just going to give me one or two, not a box full.

Uh oh

So instead of what sweets I planned to make, we were doing a lemon theme.

So 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. And we all had a wonderful time talking about our book, snacking, and drinking tea.

After all:

I had planned to share each recipe with you, starting with the scones, but then Marnie Cannon on instagram asked about the cake recipe, so instead we will be starting with that. But I will still share the others throughout the month. If any interest you, I encourage you to try them out.

This recipe comes from Browned Butter Blondie.

Cake Ingredients:

• 1/2 Cup of Butter at Room Temperature
• 1 Cup + 1 Tbsp of Sugar
• 3 Large Eggs at Room Temperature
• 1.5 Tbsps of Lemon Zest
• 2 Tbsps of Lemon Juice
• 1.5 Tsp of Vanilla
• 1.5 Cups + 2 Tbsp of Flour
• 1/2 Tsp of Salt
• 1/4 Tsp of Baking Soda
• 1/4 Tsp of Baking Powder
• 1.5 Tbsp of Poppyseeds
• 1/2 Cup of Plain Greek Yogurt at Room Temperature

Glaze Ingredients:

• 1 Cup of Confectioner’s Sugar (Powdered Sugar)
• 3-4 Tbsps of Whole Milk

Directions:

1. Preheat the ovem to 350 degrees F.
2. Spray a 9 x 4 inch loaf pan with cooking spray.
3. In a small bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
4. Use an electric mixer to beat the sugar and butter together.
5. Add the eggs one at a time and beat well after each egg.
6. Add lemon zest, lemon juice, and vanilla. Mix until combined.
7. With the mixer on low add some of the flour mixture, and mix.
8. Then add the yogurt and mix. Repeat alternating between flour mixture and yogurt.
9. Remove from mixer and mix in poppyseeds, but just until they are incorporated. Do not overmix.
10. Pour batter into pan and cook for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
11. Remove from oven and cool for 10 mins.
12. While cake is cooling, whisk confectioner’s sugar and milk together.
13. While cake is warm, spoon the glaze over the top.
14. Sprinkle with poppyseeds if desired.

This was extremely delicious! If you like lemon and lemon cake I suggest you try it out for yourself.

For more recipes, go to Irish Soda Bread

For more desserts, go to Crispy, Chewy, Matcha Green Tea Cookies

For more tea parties, go to Literary Tea Parties

Blueberry Matcha Smoothie

I love Matcha tea! How much?

And I love trying new recipes with it. I have made a copy of the Jamba Juice smoothie and matcha cookies, but was thinking-wouldn’t Matcha taste great with blueberries? A Matcha Blueberry smoothie? 

I figured, why not try it out myself?

Ingredients:

• 1 Tsp of Matcha Green Tea Powder
• 1 Cup of Milk (your choice)
• 1/2 Cup of Greek Vanilla Yogurt
• 1/2 Cup of Blueberries

Directions:

1. Place ingredients in blender and blend.

I thought it was delicious, the matcha and blueberries complimented each other, and it was a great way to start the morning. 

Are there any Matcha recipes you just love?

For more Matcha drinks, go to Matcha Green Tea Blast Smoothie

For more recipes, go to Crispy, Chewy, Matcha Green Tea Cookies

For more smoothies, go to Earl Grey Infused Blueberry Smoothie

For more tea posts, go to I Won the Two Sisters Tea Giveaway

I Ran Out of Milk So I Put Buttermilk in My Tea

So buttermilk…I have never really drank it or used it except when making Irish Soda Bread for Saint Patrick’s Day.

Next year I promise to do a post on it, for now if you want to make it yourself, head over to my sister blog MysteriousEats.wordpress.com. Anyways, every year I am leftover with buttermilk and have no clue what to do with it.

I know most of you are thinking: pancakes.

I’m not really a big pancake fan, so I’m not into that.

Meh.

The other day I ran out of milk, and I LOVE milk in my tea. I don’t like to drink my tea without it.

Now normally I would just go to the store and buy more but its been raining.

Actually, that’s not an accurate description. It has been storming-windy, sheets of water, etc. The type of weather that makes you want to just stay home in pajamas with a good book or movie…

 

And tea!

But I had no milk!!!!!

So then the idea came to me…what about buttermilk?

I had never even drank buttermilk before, I mean I know you can make a substitute using vinegar so I’m pretty sure it isn’t sweet. And I know in the one Ramona book they call it “sour”

“How else am I supposed to reach things?” Ramona successfully broke the egg and tossed the shell onto the counter. “Now I need buttermilk.” Beezus broke the news. There was no buttermilk in the refrigerator. “What’ll I do?” whispered Ramona in a panic. “Here. Use this.” Beezus thrust the carton of banana yoghurt at her sister. “Yoghurt is sort of sour, so it might work.” The kitchen door opened a crack.“What’s going on in there?” inquired Mr. Quimby.” Ramona Quimby, Age 8

But then in Westerns they always have the men drinking it when they come back from working the fields and such.

So I tried it and…

It is so sour! It’s like drinking plain greek yogurt.

I can’t imagine drinking a whole glass of it. But I thought maybe a few drops…?

It came out…okay. I only did a tiny bit and put in quite  lot of sugar. I don’t recommend it for everyday use, but only in a tight squeeze and only a little bit.

Well in the end it worked out, and I got my tea.

For more tea posts, go to I Tried Tea & Me’s Tea Infused Facial Cubes

For a recipe that uses buttermilk (which I had completely forgot about), go to Harlem Tea Room Cheddar-Thyme Scones

For more rainy days, go to A Water-Logged White Christmas

For more C.S. Lewis’ quotes, go to Book Club Picks: A Wrinkle in Time

Earl Grey Infused Blueberry Smoothie

I LOVE tea!

So when I see tea smoothie’s I’m down for that! A while back I made an Earl Grey Blueberry Smoothie, and it was alright. I liked the concept better than the taste and began searching the internet to see if I could find a better version.

This is based on Mid-Life Crossiant‘s recipe, but I did change a bit.

Ingredients:

• 2 Teabags or 2 Tsp of Loose leaf Earl Grey Tea.
• 1 Cup of Milk
• 1 Tablespoon of Oats (I use Quaker Oats)
• 1 Cup of Frozen Blueberries
• 1 Cup of Vanilla Greek Yogurt
• 1 Tablespoon of Maple Syrup

Directions:

1. Microwave the milk, or warm in a pan.
2. Steep the tea in the warm milk for 5 mins.
3. After tea has steeped, allow milk to cool.
4. When milk has cooled, put in blender.
5. Add oats, blueberries, yogurt, and maple syrup.
6. Blend until smooth.
7. Serve.

OH MY GOODNESS!!!!!!!

IT WAS SOOOOOOO GOOOOOD!!!!!!!!!

It is one of the best smoothies I have ever, ever, ever had. It was soooo delicious I wished I had more.

For more recipes, go to Carrot Oatmeal Muffins

For more on tea, go to Tea Chocolate

For more smoothies, go to Blueberry Earl Grey Tea Smoothie