Dark Chocolate Peppermint Scones

When my book club met to discuss The Secret, Book, & Scone Society, we also had to have snacks and not just any snacks we needed to have scones! Why scones? Because in the novel one of the characters, Hester, is a baker and makes comfort scones. These scones are based on what she thinks her patrons will be comforted by.

“I just ate the most amazing scone at the Gingerbread House, but the baker said the recipe couldn’t be duplicated because her scones are based on people’s fondest memories. She told me that she uses a basic recipe and adds certain ingredients after talking to each customer.” “That’s what I’ve heard as well,” Nora said.”

The Secret, Book, and Scone Society by Ellery Adams

Hester makes quite a few scones in this mystery but I decided to go with a peppermint chocolate one as she makes that for the character who gets murdered, as his death is the catalyst that brings our ladies together and what forms the The Secret, Book, and Scone Society

“Even though he ordered a comfort scone, I sensed that he didn’t think he was worthy of comfort. He seemed weighed down by guilt. When people with an untroubled conscience enter my bakery, their faces light up like a Christmas-tree star. If they’ve come to Miracle Springs to seek relief from cancer or arthritis pain or what-have-you, they still glow with that firefly light when the aroma of fresh-baked bread envelops them. That scent speaks of coming home…but this guy’s lips were practically zippered closed. I decided it would take a powerful flavor combination to coax a good memory to the surface, so I went out on a limb and chose a wintery recipe: Peppermint mocha.”

The Secret, Book, and Scone Society by Ellery Adams

As Hester doesn’t give an exact recipe, I went looking online and found this Peppermint Scone recipe from Domestically Blissful. In The Secret, Book, and Scone Society Hester mentions putting mocha in her scones, I don’t like mocha so I chose a recipe without it.

Ingredients for Scones:

  • 2 & 3/4 Cups Flour + Extra for Stickiness
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 1 Pinch of Salt
  • 1/2 Cup of Cold Butter
  • ½ Cup Half & Half
  • ½ Cup + 3 Tablespoons French Vanilla Creamer
  • 1 Teaspoon Peppermint Extract
  • 2 Tablespoons French Vanilla Creamer, optional

Ingredients for Icing

  • 2–3 Tablespoons French Vanilla Creamer
  • 1 Dash Peppermint Extract
  • 1 Cup Powdered Sugar
  • 1–2 Candy Canes, crushed

INSTRUCTIONS

  1. First, preheat your oven to 400° degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a bowl sift together 2 & 3/4 cups flour, 1/2 cup cocoa powder, 1/4 cup sugar, 2 teaspoons baking powder, and 1 pinch of salt.
  3. Use a cheese grater to crumble 1/2 cup of butter into the dry ingredients.
  4. Then stir the butter crumbles into the dry ingredients.
  5. Next, make a well in the center of the dry ingredients and pour the 1/2 cup of half & half, ½ cup + 3 tablespoons French vanilla creamer, and 1 teaspoon peppermint extract.
  6. Stir until combined and then form the dough into a ball.
  7. Flatten with your hands and fold the dough in half. Repeat this process 3-4 more times to create layers.
  8. Roll the dough out so that it is 2-3 inches tall then use a biscuit cutter to cut the dough into scones.
  9. Place the scones on a baking sheet lined with parchment paper and brush the top of each scone with French vanilla creamer.
  10. Place the scones in your preheated oven and bake your scones for 12-17 minutes.
  11. Let cool slightly and then top them with peppermint icing created by mixing 2-3 tablespoons of French vanilla creamer, 1 dash peppermint extract, and 1 cup powdered sugar to your desired thickness.
  12. Before the icing hardens, sprinkle crushed candy cane on top of each scone.

These were absolutely delicious! We all loved them and were very comforted as we discussed our book. As we met in February or discuss this book, I had plenty of candy canes left to go on top.

For more scones, go to Sweet Cream Scones

For more recipes, go to Brown Butter Matcha Brownies

Brown Butter Matcha Brownies

Do you love Matcha? I do!

And I’m always on the lookout for a new matcha recipe. I discovered this brown butter matcha brownie recipe on Cooking Therapy, last year around Saint Patrick’s day and thought it would be perfect it makes as it is green. Unfortunately, they were out of white chocolate chips and I had to use regular chocolate. It tasted good, but didn’t look very matcha-y. I decided to try it again and make sure this time I had white chocolate.

Ingredients:

  • ½ cup unsalted butter browned
  • 4 oz white chocolate
  • 2 tbsp matcha powder
  • 1 cup granulated sugar
  • ¼ cup light brown sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 cup all purpose flour
  • ¼ tsp flaky salt optional

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease a 8×8 baking pan with butter and line with parchment paper. Set aside.
  3. Heat the butter over high heat until it melts. Lower the heat to low. Heat the butter until small brown bits start to appear. Remove from the stove.
  4. Add white chocolate and matcha powder to a small bowl. Pour the brown butter over the top and stir until all the chocolate melts. Let the mixture cool for 2 minutes.
  5. In large bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, and salt. Beat with a hand mixer or stand mixer until thick and creamy (5-10 minutes).
  6. While mixing, stream in your matcha chocolate ganache from step 4. Whisk until a uniform green batter appears.
  7. Lastly, sift your flour into the bowl. Using a spatula, gently fold the flour into the batter using a until a green batter forms.
  8. Spoon into your prepared baking pan.
  9. Bake for 20-30 minutes.
  10. Take out the brownies and slam them on the counter to get rid of some the air. Sprinkle some flaky sea salt over the top and put the brownies back in the oven. Bake for another 10 minutes.
  11. Let cool for 20 minutes before serving.

This was absolutely delicious and I cannot stop eating it. I had to give it away to family it is so good.

Cannot stop!

For more Matcha recipes, go to Blueberry Matcha Smoothie

For more desserts, go to Applesauce Cake

For more recipes, go to Twice Baked Potatoes

Books, Tea, and the Trinity: Applesauce Cake

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, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book 4 Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes.

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

This recipe comes from my myrecipes.com.

Ingredients:

Cake

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • ½ teaspoon baking soda
  • 1 cup thick applesauce
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg

Glaze:

• 6 tablespoons fresh lemon juice

•2 cups confectioners’ sugar

Directions:

  1. Preheat oven to 350°F.
  2. Butter a 9-by-5-inch loaf pan, line bottom with parchment and butter paper.
  3. In one bowl beat butter and sugar with an electric mixer until light and fluffy.
  4. Add the egg to the butter and sugar mixture.
  5. In a separate bowl, stir baking soda into the applesauce.
  6. In a third bowl mix the remaining ingredients
  7. Add the second and third mixture to the first butter mixture in 3 additions; alternating between the two.
  8. Pour the batter into the pan and bake until the top springs back when pressed, about 50 minutes.
  9. Cool in pan on a wire rack for 10 minutes, then turn out onto rack.
  10. Make the glaze by mixing the lemon juice and confectioners’ sugar.
  11. Spoon the glaze over cake.

These are so delicious. You can’t go wrong with potatoes and cheese! This is also easy to make, and doesn’t take that long to bake. I definitely recommend!

For more from our Books, Tea, and the Trinity tea times, go to Cheese Potato Crisps

For more cake recipes, go to Lemon Gingerbread Cake

For more dessert, go to Marmalade Rolls

For more recipes, go to Rice Krispies Chocolate Chip Cookies

For more tea posts, go to Spill the Tea: There & Back Again Cafe

Books, Tea, and the Trinity: Rice Krispies Chocolate Chip Cookies

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club; Books, Tea, and the Trinity. 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 and are trying desperately to catch up.

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 SandwichesZuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week of going through the A Horse and His Boy 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 Rice Krispies Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

I don’t have the empanada recipe as my friend made it and she winged it, but using a real recipe. As I don’t have that, I’m going to skip ahead to the next recipe, Rice Krispies Chocolate Chip Cookies.

This recipe I borrowed from my sister blog, Mysterious Eats and is one I LOVE to make over and over again.

“Not your traditional oatmeal cookie-an even better one! RICE KRISPIES add that extra crunch and the [chocolate chips] supplies the extra sweetness.”

Ingredients:

  • 1 Cup of All-Purpose Flour
  • 1/2 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Butter or Margarine, Softened
  • 1/2 Cup of White Sugar
  • 1/2 Cup of Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Kellogg’s Rice Krispies
  • 1 Cup of Quick-Cooking Oats
  • 1/2 Cup of Coconut or Chocolate Chips

Directions:

  1. Preheat the oven to 350 degree Fahrenheit
  2. Lightly coat two large cookie sheets with nonstick cooking spray or butter. Set aside.
  3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
  4. Place the butter in the bowl and beat with an electric mixer on medium until light and fluffy.
  5. Add the white and brown sugars and beat until blended, Add the egg and vanilla, beating to incorporate.
  6. Stir in the flour mixture. When well combined, stir in the cereal, oats and coconut or chocolate chips.
  7. Drop the cookie dough by tablespoonful onto the baking sheets, leaving room between the cookies.
  8. Bake for 12 mins, or until the cookies are lightly browned.
  9. Remove from the oven and let cool.

These are soo delicious! I love making them and once you try them, you will love them too!

And get those cookies out of the oven!

For more from our Books, Tea, and the Trinity tea times, go to Hummus and Veggie Sandwiches

For more cookie recipes, go to Snickerdoodles

For more desserts, go to Marmalade Rolls

For more recipes, go to Egg Salad and Cherry Tomatoes Sandwiches

For more tea posts, go to Sweet Cream 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