Tag Archives: Scones

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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

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Tea for Me, Tea For You

Tea for Me, Tea for You by Laura Rador

I usually only review Jane Austen books, or ones related to it (like the Catherine Morland’s Reading List or Non-Austen Reads for Austen Readers for example). But I saw this picture book in the library, read it to my niece, and again I thought it was too cute not to share.

The story begins with the worker at Swinings Tea House bringing in a customer for tea. It starts with one pig, but then keeps growing in numbers until it gets to 10!

It’s a super cute rhyme, but our poor tea host is stressed with planning for this party; until they order the whole menu. Which looks delicious.

My sister said we should make all the recipes, and we have made quite a few already; but I’m up to getting around to that challenge (eventually).

It’s an adorable read that kids in a wide range of ages will enjoy. It’s also perfect for kids who like tea, or for children you are trying to influence into liking tea.

For more children’s books, go to Jane Austen Children’s Stories: Emma

For more tea posts, go to Glazed Cinnamon Scones

For more picture books, go to Jane Austen (Little People, BIG DREAMS)

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Books, Tea, and the Trinity: Roast Beef & Watercress Tea 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 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 two years behind. 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, the next book was  The Voyage of the Dawn Treader.

Today we continued our discussion of The Voyage of the Dawn Treader. We had Golden Tip Lapsang Souchang tea, Dragon Cheddar Scones, Roast Beef and Watercress Sandwiches, BLTs, Pizza Balls, and Chocolate Peanut Butter Cookies.

Party time!

This recipe comes from Oh, How Civilized

Ingredients:

  • 6 slices white bread
  • 12 slices roast beef
  • 8 watercress leaves
  • 1 tablespoon mayonnaise
  • 1 teaspoon horseradish
  • pinch of pepper

Instructions:

  1. Mix together horseradish, mayo, and pepper in a small bowl. Set aside.
  2. Cut circles out of the roast beef.
  3. Use the same cookie cutter to cut out 24 roast beef circles.
  4. Cut circles out of the bread. Use the cookie cutter to cut out 12 bread circles out of the white bread.
  5. Cut 2 circles out of each slice of bread, avoiding the crust.
  6. Assemble tea sandwiches.From the bottom up: bread, horseradish mayo, roast beef, horseradish mayo, bread, horseradish mayo, roast beef, horseradish mayo, bread, and watercress skewered on with a cocktail fork.
  7. Start with a bread circle, then spread on a thin layer of horseradish mayo, and top with 3 roast beef circles. Spread on a thin layer of horseradish layer, top with bread and repeat with the horseradish mayo, 3 roast beef circles, horseradish mayo, then bread. Place the watercress on top and keep it in place with a cocktail fork

These were delicious and eaten up so fast just like the recipe said.

For more from our Books, Tea, and the Trinity tea times, go to Dragon Cheddar and Tomato Scones

For more sandwich recipes, go to Hummus and Veggie Sandwiches

For more recipes, go to Apple Buttermilk Cake

For more tea posts, go to How to Throw a Valentea Party

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How to Throw a Valentea Party

I’m not one of those people who likes to take their holiday decorations right when the holiday ends and set up for the next one. I also celebrate Valentine’s Day until February, but last year I threw a Valentea party in two weeks and wanted to share it with you all. However, I know people need more time than that and wanted to share it with you all.

Christmas 2021 my friend was given a book that had ideas to hold a tea party every month. She held the first party on January 29th and no one wanted to do the next one, the Valentine’s Day party. I agreed and of course had to change the direction to Valentea and Jane Austen.

Invitations:

So the first thing you need for a party is invitations. I like to make my own cards and sent everyone a Valentine. I used romantic and love quotes from my favorite books.

Decorations:

After planning that came decorations. I’m lucky that I still have the ones from my bridal shower. I have reused those so many times! Yep, I used my pink floral table runners, framed Jane Austen quotes (which can be purchased from this shop); along with pink and white flowers.

Menu:

I was able to figure out my menu pretty quickly as I have a Tea Time magazine subscription, a Betty Crocker holiday cookbook, a Nancy Drew Cookbook, etc. I had a lot of recipes to choose from.

Tea Choices:

I wanted everything to be pink and red as it was a Valentea party so I had MadsenCreations make a Red Chai and Pink Moon Tea. I also picked Tiesta Tea Nutty Almond Cream Tea (which turns the water pink).

Food Menu:

We made Teatime Magazine Orange Cream Scones, Tea Time Magazine Lavender White Chocolate & Cranberry-Raspberry Scones, Tea Time Magazine’s Triple Stack Red Bell Pepper and Cream Cheese Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Eating Well’s Radish Tea Sandwiches, French Onion Soup, Tomato Soup, a tart, and Heart Shaped Rice Krispy Treats.

Tea Time Magazine Orange Cream Scones

Ingredients

  • 2½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons fresh orange zest
  • 4 tablespoons cold unsalted butter, cubed
  • ½ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 2 large eggs, divided
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest until combined. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
  3. In a small bowl, whisk together ½ cup cold cream, 1 egg, and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch fluted round cutter dipped in flour, cut 13 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
  5. In a small bowl, whisk together remaining 1 tablespoon cold cream and remaining egg until combined. Brush egg mixture over tops of scones.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 21 minutes. Serve warm.
  7. Optional: Add a glaze.

Tea Time Magazine Lavender White Chocolate & Cranberry-Raspberry Scones

Ingredients

  1. 2 cups all-purpose flour
  2. ⅓ cup plus 1 tablespoon granulated sugar, divided
  3. 2 teaspoons baking powder
  4. ½ teaspoon dried culinary lavender
  5. ½ teaspoon salt
  6. 4 tablespoons cold salted butter, cut into pieces
  7. 1 cup chopped dried Cranberries and Raspberries
  8. 1 (4-ounce) bar white baking chocolate, such as Ghirardelli, chopped
  9. 1 cup cold heavy whipping cream
  10. ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, ⅓ cup sugar, baking powder, lavender, and salt, whisking well.
  4. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cranberries, strawberries, and chocolate; stirring until combined.
  5. In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend. 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.
  6. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 3-inch heart-shaped cutter, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet, and sprinkle tops with remaining 1 tablespoon sugar.
  7. Bake scones until edges are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.

Games:

Game 1: Who Said It?

For this game I took all the romance quotes I had used on the Valentines and people had to match up the quote with who said it.

Game 2: Who Can Name the Most Romance Movies?

For this game I had everyone turn their sheet of paper over and write down as many romance films they could think of in a minute. This was a ton of fun as afterwards we all talked about which ones we liked and what films were our favorites to watch.

I had a lot of fun with our tea parties, and I hope this helps if you want to plan a Valentea party.

Valentea food also doesn’t count.

For more party posts, go to Jane Austen Birthday Party Music & Party Review

For more Valentine’s Day posts go to, Jane in Love

For more tea posts, go to Spill the Tea: Alley Cat Cafe

For more recipes, go to Dragon Cheddar and Tomato Scones

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Books, Tea, and the Trinity: Dragon Cheddar and Tomato 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 two years behind. 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, the next book was The Voyage of the Dawn Treader.

Today we continued our discussion of The Voyage of the Dawn Treader. We had Golden Tip Lapsang Souchang tea, Dragon Cheddar Scones, Roast Beef and Watercress Sandwiches, BLTs, Pizza Balls, and Chocolate Peanut Butter Cookies.

This scone recipe comes from the Cookipedia

Ingredients:

  • 2 Cups self-raising flour
  • 1 teaspoon baking powder
  • 3.5 Tablespoons of Dragon salted butter (or regular butter if you can’t find the dragon brand)
  • 1 egg beaten & 3.4 fluid oz cup of milk mixed together
  • 8 tablespoons of Dragon mature Welsh cheddar cheese or other Cheddar Cheese
  • 2 tablespoons of chopped sun-dried tomatoes in oil (drained weight)
  • 1 teaspoon Italian seasoning or mixed herbs
  • Freshly ground black pepper

Instructions:

  1. Preheat your oven to 425° F
  2. Sieve the flour with baking powder into a large mixing bowl.
  3. Run in the butter until mixture resembles breadcrumbs.
  4. Sprinkle in herbs and black pepper, and stir in sun dried tomatoes and cheddar cheese
  5. Gradually add egg & milk mixture until you have a dough, if this seem too wet do not add all the liquid.
  6. Turn onto floured surface and knead until smooth.
  7. Flatten out to approx. 3cm deep and using a round cutter stamp out scones.
  8. Bake on a tray lightly dusted with flour for 12-15 minutes until golden brown and cooked through.

These scones were delicious and eaten up so fast just like the recipe said.

For more from our Books, Tea, and the Trinity tea times, go to Apple Buttermilk Cake

For more scone recipes, go to Dark Chocolate Peppermint Scones

For more recipes, go to Radish-Dill Canapés

For more tea posts, go to Spill the Tea: Alley Cat Cafe