The Magician’s Nephew Tea Party/Book Club: Cinnamon Bun Scones

So every Wednesday, starting last 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 was 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 SconesCurried Egg Salad Triple Stacks SandwichesTurkey-Apple Tea SandwichesFotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

The third week we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive SconesCucumber Aioli CanapésHam, Cheddar, and Apple Tea SandwichesCranberry, 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, Tomato Hummus Salad, Cranberry Feta Pinwheels, and Triple Berry Salad.

Week five we had NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Brisket and Slaw Roulades, and Easy Fruit Tarts.

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That brings us to week six, when we had Cinnamon Bun Scones, Curry Egg Salad Triple Stack Sandwiches, Cranberry Feta Cheese Pinwheels, Meat Pies, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.

As I was unable to share these earlier I’m catching up now and am starting with scones of course!

jamaicainneatfooddinner

This comes from Bake or Break.

StirsTea
Emma (1996)

Ingredients Scones:

  • 2 tablespoons packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups (240g) all-purpose flour
  • 1 cup (99g) old-fashioned rolled oats
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes
  • 3/4 cup (177ml) milk
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Ingredients Glaze:

  • 3/4 Cup of Confectioners’ Sugar (Powdered Sugar)
  • 3/4 Teaspoons of Milk

Directions for Scones:

  1. Preheat oven to 425°F.
  2. Line baking sheets with silicone liners or parchment paper.
  3. In a small bowl, combine brown sugar, and cinnamon. Set aside.
  4. In a large bowl, combine the flour, oats, sugar, baking powder, and salt.
  5. Add the butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs.
  6. Combine the milk, egg, and vanilla in a small bowl.
  7. Add to the flour mixture and stir just until combined.
  8. Sprinkle the cinnamon mixture over the dough.
  9. Gently stir until the batter is just swirled with the cinnamon mixture.
  10. Drop the dough by 1/4-cup portions onto prepared pans. Leave about 2 inches between scones.
  11. Bake 11 to 13 minutes, or until golden brown.
  12. Cool the scones on a wire rack for 5 minutes while you make the glaze.

Directions for Glaze:

  1. Combine the confectioners’ sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency.
  2. Add to scones.
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These were extremely delicious and easy to make. We all couldn’t resist them.

Emma1996tableeating

For more from The Magician’s Nephew Tea Party/Book Club, go to Easy Fruit Tarts

For more recipes, go to Brisket and Slaw Roulades

For more scone recipes, go to Lavender and Earl Grey Scones

For more tea posts, go to Eating Well’s Radish Tea Sandwiches

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: 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: 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

Ginger Cardamom Meyer Lemon Crinkle Cookies

So the last week 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.

In the book, The Secret Adversary, the two main characters go to tea a few times at Lyons Tea Cafe. I originally wanted to try to make something like the tea shop would have, but then my coworker gave me a whole box of Meyer’s Lemons.

What am I going to do with all these?

So instead 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.

And eat cookies!

This recipe comes from Pineapple & Coconut

Ingredients:

Cookies:

  • 2 Cups + 2 Tbsps of Flour
  • 1.5 Tsp of Ground Ginger
  • 1.5 Tsp of Cardamom
  • 2 Tsp of Baking Powder
  • 3/4 Tsp of Salt
  • 1 Cup of Sugar
  • 4 Tbsp of Meyer Lemon’s Zest
  • 10 Tbsp of Unsalted Butter, Room Temperature
  • 2 Large Eggs, Room Temperature
  • 1 Tsp Vanilla Extract
  • 2 Tbsp of Meyer Lemon’s Juice

Topping:

  • 1 Cup of Sugar
  • 1 Cup of Powdered Sugar (Confectioners Sugar)

Directions:

  1. In a medium bowl whisk together flour, cardamom, ginger, baking powder, and salt.
  2. In a separate bowl combine sugar and lemon zest. Rub the zest between your fingers until it is fully mixed in with the sugar.
  3. Cream butter and sugar-zest mixture together on medium speed until light and fluffy, about 3-4 mins.
  4. Add eggs in one at a tim, mixing well.
  5. Add in vanilla extract and lemon juice, and mix again.
  6. Add flour and mix slowly until combined, do not over mix.
  7. Chill dough 3-4 hours.
  8. Preheat the oven 350 degrees F.
  9. Place the sugar in one bowl and powdered sugar in the other.
  10. Take the chilled dough and roll into 1.5 Tbsp sized balls.
  11. Roll in sugar first, then roll in powdered sugar-making sure it is completely covered.
  12. Place dough on prepared sheets about two inches apart.
  13. Bake for 9-11 minutes or until edges are golden.

These cookies were delicious!

I could not stop eating them!

No, stop! Alright.

If you like lemon and cookies, you should defintely make these!

And proper quarantine masks.

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

For more recipes, go to Meyer Lemon Poppyseed Cake

For more tea parties, go to Literary Tea Parties