Tea, Books, and the Trinity: Cheese and Basil Scones

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still three years behind (but I’m catching up!) All recipes are now going to be titled Books, Tea, and the Trinity.

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Silver Chair.

The first week we had: Cheese and Basil Scones, teatime magazine Lemon-Basil Butter Cucumber Sandwiches, teatime magazine Egg Salad and Watercress Sandwiches, and yogurt fruit bark; along with Winter Grey tea.

The first recipe, the scones, I actually came up using an old recipe as a base.

Ingredients:

• 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets
• 3.5 Cups of All-Purpose Flour, Plus Extra for Later
• 2 Tsp of Baking Soda
• 1/2 Tsp of Salt
• 2 Cups of Grated Cheddar Cheese
• 1 Tbsp of Fresh Basil, Chopped
• 1.5 Cups of Sour Cream, heavy cream, or Buttermilk
• 1 Egg, Beaten, or Milk for Brushing Scones

Directions:

1. Preheat the Oven to 400 degrees F.
2. Coat two baking sheets with butter.
3. Sift flour, baking soda, and salt into a large bowl.
4. Add butter, using fingertips to combine until mixture takes on texture of fine cornmeal.
5. Stir in 1.5 cups of grated Cheddar cheese and 1 Tbsp of chopped fresh basil into mixture.
6. Add sour cream, buttermilk or heavy cream and stir until flour mixture is just moist and dough begins to stick together.
7. Gather dough into a ball and knead lightly until fully integrated.
8. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.
9. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible or roll out and cut into wedges.
10. Place on prepared baking sheets with space in between. Let stand ten minutes, then brush the tops with egg or milk.
11. (Optional Sprinkle tops with an additional 1/2 cup of Cheddar cheese before baking.)
12. Bake until golden brown, 10-12 mins

These were absolutely delicious! For for anyone’s table.

Emma (1996)

For more scone recipes, go to Glazed Cinnamon Scones

For more from our Books, Tea, and the Trinity tea times, go to Pepper Teigen’s Thai Sweet Chili Tea Sandwiches

For more recipes, go to Marilla’s Raspberry Cordial

For more tea posts, go to Tea for Me, Tea For You

Books, Tea, and the Trinity: Egg Salad and Cherry Tomatoes Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to. 

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack Sandwiches, Zuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This recipe comes from Tea Time Magazine.

Ingredients:

• 6 slices firm white bread
• 2 tablespoons unsalted butter, room temperature
• 1 to 2 cherry tomatoes
• 2 hardboiled eggs
• 1 to 2 tablespoons chopped green onion
• 1 to 2 lettuce leaves, finely shredded
• 2 tablespoons mayonnaise
• Salt, to taste
• Ground black pepper, to taste
• Watercress (Can substitute with cilantro)

Instructions

1. With a serrated knife, trim and discard crusts from each bread slice.
2. Butter one side of each slice; set aside.
3. Cut tomatoes in half and scoop out flesh and seeds; dice tomatoes.
4. In a medium bowl, mash eggs.
5. Stir in tomatoes, onion, lettuce, mayonnaise, salt, and pepper until smooth.
6. Spread a thick layer of egg mixture onto buttered side of each bread slice. Top with watercress and cover with the remaining bread slices, butter side down, to make 3 sandwiches.
7. With a serrated knife, cut each sandwich diagonally into 4 triangles. Serve immediately or cover with a damp tea towel or paper towels and refrigerate until ready to serve.

These were absolutely delicious and a great twist on egg salad if you are looking for something new. I’ve made them several times since and I love them.

And some yummy tea sandwiches on a plate.

For more from our Books, Tea, and the Trinity tea times, go to Sweet Cream Scones

For more sandwich recipes, go to Red Pepper Triple Stack Sandwiches

For more Egg Salad recipes, go to Curried Egg Salad Triple Stacks Sandwiches

For more Tea Time Magazine Recipes, go to Radish Ruffle Canapés

For more recipes, go to Healthy Waldorf Salad

For more tea posts, go to Apple Cinnamon Scones

Books, Tea, and the Trinity: Sweet Cream Scones

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to.

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack Sandwiches, Zuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This first recipe comes from Tea Time Magazine, but the preserves a friend made. As it was an experiment in making the preserves, I unfortunately don’t have a recipe to share for it.

Ingredients:

• 3½ cups plus 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• ⅛ teaspoon salt
• 3 ounces cold unsalted butter, cubed
• ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
• 1 large egg, lightly beaten
• Garnish: confectioners’ sugar

Directions:

1. Preheat oven to 425°.
2. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Make a well in flour mixture.
5. In a medium bowl, whisk together ¾ cup cream and egg.
6. Pour cream mixture into well in flour mixure. Using a fork, stir together until a dough begins to form.
7. Turn out dough onto a lightly floured surface, and knead gently until dough comes together. Shape dough into a round.
8. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¾-inch round cutter dipped in flour, cut 10 scones from dough.
9. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
10. Bake until tops of scones are golden brown, 8 to 10 minutes. Serve warm.
11. Garnish tops of scones with a dusting of confectioners’ sugar, if desired.

These were absolutely delicious and a perfect addition to our tea. I would definitely make them again.

And eat scones!

For more from our Books, Tea, and the Trinity tea times, go to Red Pepper Triple Stack Sandwiches

For more TeaTime Magazine Recipes, go to Radish Ruffle Canapés

For more scones, go to Apple Cinnamon Scones

For more recipes, go to Healthy Waldorf Salad

For more tea posts, go to Spill the Tea: Caroline’s Coffee Roaster

The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Zuppa Toscana

So last October, every Wednesday, I have been a part of a Tea Party/Bible Study/Book Club. We started on The Magician’s Nephew by C.S. Lewis, and when we finished moved on to The Lion, the Witch, and the Wardrobe. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). 

Party time!

The second week we were inspired by the time Edmund spends with the White Witch. 

“Perhaps something hot to drink?” said the Queen. “Should you like that?”

Yes please, your Majesty,” said Edmund, whose teeth were chattering.

The Queen took from somewhere among her wrappings a very small bottle which looked as if it were made of copper. Then, holding out her arm, she let one drop fall from it on to the snow beside the sledge. Edmund saw the drop for a second in mid-air, shining like a diamond. But the moment it touched the snow there was a hissing sound and there stood a jewelled cup full of something that steamed. The Dwarf immediately took this and handed it to Edmund with a bow and a smile; not a very nice smile. Edmund felt much better as he began to sip the hot drink. It was something he had never tasted before, very sweet and foamy and creamy, and it warmed him right down to his toes.

‘It is dull, Son of Adam, to drink without eating,” said the Queen presently. “What would you like best to eat?”

‘Turkish Delight, please, your Majesty,” said Edmund.

The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious. He was quite warm now, and very comfortable.

Of course as that only mentions one thing to eat, we ended up adding other recipes that sounded good. We decided to go with: Rose Petal and Green Tea, Rose Petal Earl Grey Tea, Blueberry Rose Petal Scones, Radish Ruffle Canapés, Zuppa Toscana Soup, Meatloaf, and Turkish Delight.

One thing I will be doing differently here than in my earlier posts, is that I will be sharing discussion questions that your group can discuss as you read and eat. I didn’t post discussion questions in the previous posts on The Magician’s Nephew, as I wasn’t in charge of that book. For discussion questions, click on this link.The Lion, the Witch and the Wardrobe Discussion Questions Chapter 4-6.pdfDownload

This recipe comes from Slow Cooker Gourmet.

Ingredients:

• 1 pound Italian Sausage
• ½ pound Yukon gold potatoes
• ½ sweet yellow onion chopped
• 3 cloves garlic minced
• Red pepper flakes or cayenne pepper
• 1 cup frozen kale
• 2 cups chicken broth
• ½ cup heavy cream
• 2 pieces thick cut cooked bacon, chopped
• Salt and pepper

Directions:

1. Add ground sausage to skillet over medium high heat and cook through.
2. Transfer to slow cooker.
3. Scrub and dice potatoes and add to slow cooker along with diced onion, garlic and red pepper flakes
4. Add kale and chicken broth and cover and cook on high for 3-4 hours or low for 6-8
5. Stir in cream, cooked bacon and salt and pepper to taste

This soup was soooo good! I ate several bowls!

For more from our The Lion, the Witch, and the Wardrobe teas, go to Radish Ruffle Canapés

For more recipes, go to Blueberry Rose Scones

For more soup recipes, go to Baked Potato Soup

For more tea posts, go to Honey French Toast

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