The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Blueberry Rose Scones

So last October, every Wednesday, I have been a part of a Tea Party/Bible Study/Book Club. We started on The Magician’s Nephew by C.S. Lewis, and when we finished moved on to The Lion, the Witch, and the Wardrobe. 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 were inspired by the tea party between Mr. Tumnus and Lucy Pevensie.

Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk. 

The first week we had Chami Tea’s Winter Grey: Deviled Eggs (for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).

Let’s spill the tea.

The second week we were inspired by the time Edmund spends with the White Witch.

“Perhaps something hot to drink?” said the Queen. “Should you like that?”

Yes please, your Majesty,” said Edmund, whose teeth were chattering.

The Queen took from somewhere among her wrappings a very small bottle which looked as if it were made of copper. Then, holding out her arm, she let one drop fall from it on to the snow beside the sledge. Edmund saw the drop for a second in mid-air, shining like a diamond. But the moment it touched the snow there was a hissing sound and there stood a jewelled cup full of something that steamed. The Dwarf immediately took this and handed it to Edmund with a bow and a smile; not a very nice smile. Edmund felt much better as he began to sip the hot drink. It was something he had never tasted before, very sweet and foamy and creamy, and it warmed him right down to his toes.

‘It is dull, Son of Adam, to drink without eating,” said the Queen presently. “What would you like best to eat?”

‘Turkish Delight, please, your Majesty,” said Edmund.

The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious. He was quite warm now, and very comfortable.

Of course as that only mentions one thing to eat, we ended up adding other recipes that sounded good. We decided to go with: Rose Petal and Green Tea, Rose Petal Earl Grey Tea, Blueberry Rose Petal Scones, Radish and Lemon Butter Sandwiches, Zuppa Toscana Soup, Meatloaf, and Turkish Delight.

One thing I will be doing differently here than in my earlier posts, is that I will be sharing discussion questions that your group can discuss as you read and eat. I didn’t post discussion questions in the previous posts on The Magician’s Nephew, as I wasn’t in charge of that book. For discussion questions, click on this link.

This recipe comes from Parsnips and Pastries

Ingredients:

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, very cold and cut into small cubes
  • 6 ounces fresh blueberries
  • 1 cup half and half
  • 2 teaspoons rose water

Glaze:

  • 1/2 cup confectioners sugar
  • 1–2 tablespoons half and half
  • 1/2 teaspoon rose water
  • dried rose petals

Directions:

  1. First prepare the Rose Water.
  2. Preheat the oven to 400 degrees F.
  3. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
  4. Using a pastry cutter or food processor, cut the very cold butter into the flour mixture until pea-sized. Do not over-mix. You should still see pieces of butter in the mixture.
  5. Gently fold in the fresh blueberries.
  6. Make a well in the center of the bowl and pour in the half and half and rose water. Stir until just combined. Gently form the dough into a ball and place on a floured surface. Pat the dough down into a circle (about 6-8″ wide and 3/4-1″ thick).
  7. Cut the circle into 8 even triangles. Place the scones on a large, parchment-lined baking sheet. Space about a half-inch apart.
  8. Bake the scones until golden and cooked through, about 15-18 minutes.
  9. Make the glaze by stirring the half and half and rose water into the confectioners sugar until combined. Start with 1 tablespoon of half and half and add from there until the desired consistency is reached.
  10. Drizzle the glaze over cool scones and top with dried rose petals.
  11. For the best taste and texture, scones should be served the day of.

These were delicious but I liked the other Blueberry Scones I made better.

For more from our The Lion, the Witch, and the Wardrobe teas, go to Honey French Toast

For more recipes, go to Salmon, Cucumber, and Radish Canapés

For more scones, go to Cranberry Chai Scones

For more tea posts, go to Jane Austen Birthday Party: Party Favors II

The Magician’s Nephew: Melt-in-Your-Mouth Buttermilk Chocolate Cookies

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). This week we had Cinnamon Bun Scones, Curry Egg Salad Triple Stack Sandwiches, Savory Beef Hand Pies, Cranberry Feta Pinwheels, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.

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I though it would be able to post these faster, but I have really fallen behind and I’m trying hard to catch up though!

tea
And food to go with.

I had made something and I had all this buttermilk left over and nothing I could think of to do with it. So I started looking around online for a recipe. The only thing I could find that wasn’t too time consuming and I had all the ingredients for was Big Flavors from a Tiny Kitchen’s Melt-in-Your-Mouth Buttermilk Chocolate Cookies

Ingredients:

  • 2 cups Flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 3/4 cup Dutch process cocoa powder
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 2/3 cup buttermilk
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate baking chips (or another cup of chocolate chips)

Directions:

  1. Preheat the oven to 350°F.
  2. Line a baking sheet. (I used foil).
  3. In a medium bowl, whisk together flour, baking soda and salt and set aside.
  4. In a large microwave-safe bowl, melt the butter.
  5. While the butter is still warm, add the cocoa powder to the butter and whisk until smooth.
  6. Then whisk in sugar, vanilla extract, and buttermilk.
  7. Gradually add the flour mixture and stir until no streaks of flour remain.
  8. Gently stir in the chocolate chips.
  9. Drop dough by heaping tablespoons onto the prepared baking sheet, leaving a few inches in between each cookie to allow for spread.
  10. Bake for 10-14 minutes, or until cookies are set around the edges.
  11. Cool for 3-5 minutes, then transfer to a wire cooling rack.

These were delicious and I just know I’ll be making them again when I have leftover buttermilk; such as after I make my Irish Soda Bread.

teamansfieldpark

For more from The Magician’s Nephew Tea Party/Book Club, go to Savory Beef Hand Pies

For more recipes, go to Cinnamon Bun Scones

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

For more desserts, go to Easy Fruit Tarts

For more tea posts, go to Brisket and Slaw Roulades

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

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