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

Heirloom Tomato Tart

Do you like pie? I love pie!

LOL j/k

So when I saw this recipe on Tea Time Magazine‘s instagram I pinned it with plans to make later.

Back in October, @SpilltheTeaWithLucy did a 31 Day Tea Challenge and Day 17/31 of 31 Days of Hallotean was an Autumn Tea Bake. Since I had just baked some sweets prior to this with The Magician’s Nephew Tea Party/Book Club/Bible Study, I decided to make something savory instead. This is my take on Tea Time Magazine’s Heirloom Tomato Tart (I had to substitute a few ingredients) and since tomatoes are red I decided to pair it with Cederberg Tea Co.‘s Classic Red Tea. I also had to use a pink and red mug to match. This cat mug was a gift from a friend Christmas 2019 and part of a 4 set of cat mugs.

Ingredients:

  • 4-5 Heirloom Tomatoes
  • 1/2 Teaspoon of Salt
  • 1/2 Package of Refrigerated Pie Dough (I used Phyllo dough I had bought to make the Fotina Flower Puffed Pastry as the store was out of puffed pastry, but my sister had bought me some so this was all leftover)
  • 1.5 Cups of Coarsely Grated, Sharp Yellow Cheddar Cheese (I used leftover Fotina Cheese from Fotina Flower Puffed Pastry)
  • 1/2 Cup of Mayonnaise (I substituted with Hummus)
  • 2 Tablespoons of Chopped Fresh Flat-Leaf Parsley
  • 1 Tablespoon of Green Onion
  • 1/4 Teaespoon of Ground Black Pepper
  • 1 Tablespoon of Red Wine Vinegar
  • 1 Teaspoon of Olive Oil
  • Garnish with pepper and additional fresh parsley

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Slice tomatoes, cutting larger tomatoes into 1/4 inch slices and smaller ones into 1/8 inch slices.
  3. Arrange tomato slices in a single layer on paper towels, sprinkle with salt. Let stand for 30 mins.
  4. Unroll pie dough, and press into a 9-inch tart pan with removable bottom, trimming and discarding extra dough.
  5. In a medium bowl, combine cheese, mayonnaise, parsley, green onion, and pepper-stirring to blend.
  6. Spread half the cheese mixture into the bottom of the pan, in a thin even layer.
  7. Blot tomatoes dry with paper towels.
  8. Place a large tomato slice in the center of pan on top of the cheese mixture.
  9. Cut several tomato slices in half and arrange around the center slice. Fill every space.
  10. Spread remaining cheese mixture in an even layer on top of the tomatoes.
  11. Apply thinner tomatoes on top of cheese mixture in a pleasing pattern.
  12. Sprinkle with vinegar and drizzle with olive oil.
  13. Bake until crust is deep golden brown and cheese mixture is hot and beginning to bubble.
  14. Remove from oven and let cool, before removing from pan.
  15. Garnish with pepper and parsley if desired.
  16. Serve at room temp within 3 hours of baking.

 

This was delicious, it was like eating a fancy tea pizza, and you all know how much I love pizza.

It was incredibly delicious and I would most definitely make it again.

For more recipes, go to Lemon Gingerbread Cake

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

For more pie recipes, go to Mini Apple Pies

For more on pizza, go to My Week With Jane

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: Turkey-Apple Tea Sandwiches

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 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 after sandwich number one, we have sandwich number two.

YUM!

This comes from Tea Time Magazine. 

Turkey-Apple Tea Sandwiches Ingredients:

  • 4 Slices Honey Wheat Bread
  • 8 Slices of Smoked Turkey
  • 1 Red Apple
  • 1 Recipe Cranberry Spread
  • 8 Leaves of Baby Spinach

Directions:

  1. Using a serrated knife, cut and discard crusts from bread slices, creating a perfect 3-inch square.
  2. Cut each square diagonally into 4 triangles.
  3. Cover bread with damp paper towels to prevent drying out while preparing other ingredients.
  4. Using a sharp chef’s knife, cut 8 triangles the same size as the bread triangles from turkey.
  5. Using a sharp chef’s knife, cut 8 very thin vertical slices from the apple.
  6. Spread a layer of the cranberry spread onto each bread triangle.
  7. On the cranberry side of 8 bread triangles layer a spinach leaf, a turkey slice, and an apple slice.
  8. Top each with a remaining bread triangle, cranberry side down.
  9. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until ready to serve.

Cranberry Spread Ingredients:

  • 1/3 Cup of Mayonnaise
  • 3 Tablespoons of Jellied Cranberry Sauce with Cranberries
  • 1 Tablespoon of Yellow Mustard
  • 1/8 Teaspoon of Salt
  • 1/8 Teaspoon of Ground Black Pepper

Directions:

  1. In a small bowl, combine mayonnaise, cranberry sauce, mustard, salt, and pepper.
  2. Whisk well.

These were delicious sandwiches and a perfect fall time tea savory.

For more from The Magician’s Nephew Tea Party/Book Club, go to Curried Egg Salad Triple Stacks Sandwiches

For more recipes, go to Dark Chocolate Ginger Scones

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

For more sandwiches, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more tea posts, go to Mini Apple Pies

The Magician’s Nephew Tea Party/Book Club: Curried Egg Salad Triple Stacks Sandwiches

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 Sandwiches, Fotina Flower 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 after scones comes sandwich number one.

This comes from Tea Time Magazine. 

Emma (1996)

Ingredients:

  • 6 Large Hardboiled Eggs
  • 1/3 Cup of Mayonnaise
  • 1/2 Cup of Finely Chopped Celery
  • 2 Tablespoons of Chopped Green Onion Tops
  • 1 Tablespoon of Yellow Mustard
  • 1/2 Teaspoon of Curry Powder
  • 1/4 Teaspoon of Salt
  • 1/8 Teaspoon of Ground Black Pepper
  • 9 Slices of very thin Wheat Bread

Directions:

  1. In a medium bowl and using a pastry blender, finely chop eggs.
  2. Add mayonnaise, celery, onion, mustard, curry powder, salt, and pepper; stir until thoroughly combined.
  3. Place egg salad in a covered container, and refrigerate until cold, about 4 hours.
  4. Spread 3 tablespoons egg salad onto 6 bread slices.
  5. With egg salad sides up, stack 2 of the 6 slices, and top with a plain bread slice.
  6. Repeat with remaining bread slices to create 3 triple-stack sandwiches.
  7. Using a serrated bread knife, trim and discard crusts from all sides of sandwiches.
  8. Cut each sandwich into 3 finger sandwiches.
  9. Serve immediately, or cover with damp paper towels, place in a covered container and refrigerate for a few hours until ready to serve.

Now I am not a big fan of curry, I am really sensitive to scents and the intensity of curry doesn’t appeal to me. These however were absolutely delicious! I could not stop gobbling them up!

For more from The Magician’s Nephew Tea Party/Book Club, go to Dark Chocolate Ginger Scones

For more recipes, go to Mini Apple Pies

For more Tea Time Magazine Recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

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

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

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: Tea Time Magazine’s Fotina & Pork Puffed Pastry

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.

We have already had the scones and sandwiches, it is time for a side.

And eat tea treats!

This recipe comes from Teatime’s Teatime Celebrations Autumnal Harvest Tea.

Ingredients:

  • 4 Slices of Bacon
  • 12 ounces of Ground Pork
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Paprika
  • 1/2 Teaspoon of Ground Sage
  • 1/4 Teaspoon of Ground Black Pepper
  • 1 Sheet of Frozen Puff Pastry, slightly thawed
  • 2 Tablespoons of Spicy Brown Mustard
  • 1/2 Cups of Shredded Fontina Cheese
  • 1 Large Egg
  • Garnish: Fresh Sage

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Line a rimmed baking sheets with parchment paper. Line a plate and a heatproof bowl with paper towels.
  3. In a large nonstick sauté pan, cook bacon over medium-high heat until crisp.
  4. Remove bacon, and let drain on the prepared plate, reserving 1 tablespoon of drippings in the pan.
  5. Add pork, garlic powder, salt, paprika, sage, and pepper to pan; cook, stirring and breaking apart pork with a spoon-until pork is browned and crumbly.
  6. Remove pork using a slotted spoon, and let drain in prepared bowl.
  7. Using a rolling pin, roll out puff pastry sheet to a 1/8 thickness on a lightly floured surface.
  8. Spread mustard onto puff pastry, leaving a 1-inch border around all sides.
  9. Top mustard layer with cooked pork, crumble bacon and sprinkle over pork.
  10. Sprinkle cheese over bacon, bring long sides of puff pastry to center encasing ingredients, and pinch puff pastry together to seal.
  11. Turn pastry over so seam is on the bottom.
  12. Pinch the ends of pastry together, and tuck under to form a loaf.
  13. Transfer loaf to prepared baking sheet, seam side down.
  14. In a small bowl, whisk together egg and 1 tablespoon of water. Brush egg was onto loaf.
  15. Using a serrated bread knife in a gentle sawing motion, make diagonal cuts across the top of the loaf.
  16. Make another set of diagonal cuts in opposite direction, creating a crosshatch design.
  17. Bake until puff pastry is golden brown, 15-17 mins. Let cool slightly.
  18. Garnish with Sage, serve warm or at room temperature.
  19. Using a serrated bread knife in a gentle sawing motion, and slice into 12 pieces.

These were delicious and a great addition to our tea time.

For more from The Magician’s Nephew Tea Party/Book Club, go to Ham and Cheese Tea Sandwiches

For more recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more sides, go to Super Easy Classic Deviled Eggs

For more tea posts, go to Mug o’ Tea Treats Christmas Gift

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

Super Easy Classic Deviled Eggs

It is hot.

So of course when the weather gets like this, tea time must adapt. Yes, even though it is incredibly hot out-I still have my tea time.

Or scones!

But when its hot, I want to eat cool food…like deviled eggs. I love deviled eggs, they always make me feel so fancy.

YUM!

I could eat a whole dozen by myself. They are just so good.

This recipe comes from Son Shine Kitchen

Ingredients:

  • 6 Eggs
  • 1/4 Cup of Mayonnaise
  • 1/2 Tbsp of Mustard
  • Salt
  • Pepper
  • Paprika

Directions:

  1. Hard boil the eggs.
  2. Peel and slice eggs lengthwise.
  3. Scoop out the yolk.
  4. Crumble yolks in a medium bowl and combine with the mayonnaise, mustard, salt, and pepper.
  5. Use a pastry bag to pipe in yolk mixture. If you don’t have one, take a ziplock bag, pour in the mixture, and cut the tip of the bottom-filling each egg half.
  6. Garnish with paprika, if desired.

These were so good, and will be great for tea time (or snack time). Just so you know, this was extremely hard for me not to eat them all myself.

Stay cool out there everybody! Don’t forget to hydrate.

For more recipes, go to Strawberry Lemonade

For more tea time recipes, go to The Picture of Earl Grey Tea Cookies