The Magician’s Nephew Tea Party/Book Club: Cranberry Chai 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.

The fourth 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, Savory Meat Hand Pies, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.

And now for the last of our Magician’s Nephew book club/Bible study/tea party: Chai Tea, Cranberry Chai Scones, Cucumber Flatbread Canapés, Mini Shepherd’s Pie, Prosciutto Wrapped Asparagus, and Snickerdoodles.

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

jamaicainneatfooddinner

This comes from TeaTime Magazine’s November/December 2020 edition. This was originally supposed to be gluten free, but as none of us have a gluten allergy, I just made them with regular flour. You were also suppose to refrigerate the steeping milk and chai tea, but I hadn’t read that and steeped it for only an hour. They still tasted good.

StirsTea
YUM!

Ingredients:

  • 3/4 Cup of Whole Milk
  • 3 Tablespoons of Masala Chai Loose Leaf Tea
  • 2.5 Cups of Flour
  • 4 Teaspoons Baking Powder
  • 1/2 Teaspoon of Salt
  • 5 Tablespoons of Unsalted Butter, cubed
  • 1/4 Cup plus 1 Tablespoon of Sugar (Granulated), divided
  • 1/2 Cup of Dried Cranberries
  • 2 Medium Eggs
  • 1/2 Teaspoon of Vanilla Extract

Directions:

  1. In a pint jar with lid, combine milk and loose leaf tea. Steep for 6 hours.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. Using fingers, rub in butter as lightly as possible until the mixture resembles coarse crumbs.
  5. Stir in 1/4 cup of sugar and then the cranberries.
  6. Using an infuser or fine-mesh sieve, strain infused milk.
  7. In a medium bowl, whisk together eggs, 1/2 cup + 2 tablespoons of infused milk, and vanilla extract.
  8. Add egg mixture to flour mixture, and stir until dough begins to form.
  9. Working gently, being mixture together with hands until the dough forms.
  10. Turn out dough onto a floured surface, and gently knead by patting dough and folding it in half 3 or 4 times.
  11. Using a rolling pin, roll out dough to a 1-inch thickness.
  12. Using a 2.5 inch fluted round cutter dipped in flour, and cut as many scones as possible from the dough.
  13. Place scones on the prepared baking sheet and freeze for 30 minutes.
  14. Preheat ovens to 400 degrees F.
  15. Sprinkle tops of scones with 1 tablespoon of sugar.
  16. Bake until scones are lightly Golden, 16-18 minutes.
  17. Serve immediately.
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These were extremely delicious and as you see, I enjoyed them the next morning as well with Purple Jasmine tea (this pic is from my Tea Advent Calendar Swap 2020.)

Emma1996tableeating

For more from The Magician’s Nephew Tea Party/Book Club, go to Melt-in-Your-Mouth Buttermilk Chocolate Cookies

For more recipes, go to Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe

For more scone recipes, go to Cinnamon Bun Scones

For more tea posts, go to Savory Meat Hand Pies

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: 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

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