Our cooking club had a wonderful tea party at my house the other evening. This was our first one together, and the table was overflowing with the massive array of treats. Since having this tea, I read If Teacups Could Talk by Emilie Barnes and was so inspired to take moments with my family and friends to celebrate life and relationships in this way.
Somehow, in the midst of this, I was taken back to my late teens and early adult years when I spent hours poring over the "Victoria" magazines that came every month. This was truly something that shaped my tastes for clothing and decorating, although I would not say that I really decorate or dress in that style today. However, there were timeless and classic qualities about much of the clothing, decor and furniture. There is something pretty and restful about the magazine and the way it encouraged people to have a place of beauty to relax in either alone or with others. I would also dream of traveling someday to many of the beautiful places across the countrysides of England and France, among others, that were featured in those pages. It is funny that in the intervening years, getting married, moving away from my hometown and later stopping the subscription because I was overrun by magazines and needing to save some money, I still could not bring myself to throw out or give away the old copies. They were always so wonderful and enjoyable to reread. Right now, they are sitting in boxes in the garage, and all these last 5 years, I kept trying to get up the nerve to de-clutter and get rid of them. Instead, I think I am going to put them on a shelf in my soon-to-be organized office so they will be more easily accessible for relaxation and inspiration.
So, enough with my memories. I want to share my latest scone recipe that I made for our tea party and have been really enjoying. I loved them when they were fresh, but they are also very good days later. Just keep them stored in an air tight container in the fridge and then toast them when you want to have some. The outside becomes just slightly crispy like they just came out of the oven and the inside stays moist, tender and so flavorful. This is my new favorite snack or breakfast with tea or coffee after my youngsters are fed and I have a few minutes to sit and relax.
Serving: 16 mini scones or 8 regular sized
- 1 cup fresh or frozen blueberries
- 3-4 Tbsp sugar, divided
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 Tbsp butter, cubed
- 2/3- 3/4 cup heavy cream
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp lemon peel
- coarse (decorator) sugar for sprinkling on top
- Preheat oven to 400 degrees.
- Lightly grease cookie sheet, or may use a smaller rectangle baking dish
- Sprinkle fruit with 1 Tbsp of sugar and set aside.
- In a medium bowl, combine the flour, salt, baking powder, and remaining 3 Tbsp of sugar.
- Cut in the butter with a pastry blender or a fork (or just your fingers!) until chunks are very small pea-sized.
- Whisk together the cream, 1 egg, vanilla extract and lemon peel and then add into the dry mixture.
- Stir until the wet and dry ingredients begin to come together. If there is a lot of flour left in the bottom of the bowl, add a couple Tbsp of cream to the bowl and mix it all together.
- Then turn the dough out onto a lightly floured surface and lightly knead the dough a few times just until it holds together and some of the extra flour from the bowl has been incorporated in.
- Press or roll out into a rectangle or press into the rectangle pan if using one. Divide into 4 equal sections, pressing straight down with a sharp knife. Then cut diagonally across each section, pressing straight down.
- Lightly beat the remaining egg and brush over top of the scones.
- Sprinkle with the coarse sugar.
- Bake 12-15 minutes just until the outside is golden brown.
- Cool on a wire rack for about 5 minutes-- wonderful served warm with lemon curd.
Parts of this recipe was inspired by Lady Behind The Curtain's scones.
I Should Be Mopping The Floor party #55