Tag Archives: tea

The Make Ahead Options

Thank you for the great feedback on our two new scone recipes! We’re also very excited about them along with our two kitchen tested Make Ahead Options.

Tip: We’ve discovered that both options work very well with baking powder biscuits.

Since we like to make our scones as close to tea party time as possible, the frozen option is our personal favorite. 

We’ve pretty much run our course, along with trying your patience, on scone postings, so next week join us for some teapot talk!

For those who are wondering about the options, they are listed below for your convenience. They are also inserted in our recipes: Triple Chocolate Scones & World’s Best Scones Made Even Better.

Make Ahead Option #1: After mixing your dry ingredients and add-ins (ie: dried fruit, chocolate chips, nuts, etc) seal this mix in an airtight container such as a plastic bag and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and add the butter, milk and vanilla according to recipe directions. You’ll have tea & scones within a 1/2 hour if you multi-task on the tea. And this is also a great, inexpensive gift idea!

Tip: Exclude moist add-ins such as fresh fruit or lemon zest until you are ready to make your scones. At that time, add them between cutting in the butter and adding the milk & vanilla.

Make Ahead Option #2: After cutting your scones into desired shapes, place them on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil or freezer bags. Well wrapped scones will keep at least one month. When ready to use, place frozen scones on a lightly greased cookie sheet and bake according to recipe. Do not thaw first or add additional baking time for small scones, however, large scones may require a few extra minutes. You’ll have scones in approximately 20 minutes!

You’re invited to click Teapots ‘n More and browse our selection of english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets.

Advertisements

World’s Best Scones Made Even Better

Cranberry Pecan & Triple Chocolate Scones

What’s different? Since scones are basically a sweet biscuit, we dropped the egg. Additionally, we reduced the milk and added two Make Ahead Options. These options allow you to make scones in as little as 20 minutes. We’re especially excited about Make Ahead Option #2 which goes from freezer to oven. We hope you enjoy this new & improved recipe!

World’s Best Scones (made even better)

Makes 24 small scones, 1 1/4 inch (our favorite size) or 10-12 scones, 2 inch or 8-12 wedges.

2 cups flour
1/3 cup sugar
1 Tbsp. baking powder (Yes, that is a Tablespoon.)
1/2 tsp. salt
1 tsp. vanilla
6 Tbsp. butter
6 Tbsp. (3 fl. oz.) milk
1/4 cup chopped nuts, if desired
1/2 cup of one or two of the following, if desired: currants, raisins, dried cranberries, dried chopped cherries, chocolate chips, cinnamon chips, dried chopped apricots or apples, etc.

1. Preheat oven to 400 degrees. Sift together first 4 ingredients in a large bowl. Add one or two of the above dried fruits, nuts or chips or leave plain.

Make Ahead Option #1: At this point, you can turn the oven off and seal this mix in an airtight container (such as a plastic bag) and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and proceed with step 2. You’ll have tea & scones within a 1/2 hour if you multi-task on the tea. 🙂

2. Cut butter into dry ingredients until approximately the size of peas.

3. Measure vanilla into a small bowl and add milk. Pour most of the vanilla milk  into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk may be added 1-2 teaspoons at a time.

4.  Turn dough onto a lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. Tip: Do not knead dough and use as little flour as possible to keep the dough from sticking to the board.

Sparkling White Sugar Crystals

5. Cut into desired shapes and place on a lightly greased baking sheet. Lightly brush tops with milk if desired. Sprinkle with raw sugar crystals or Sparkling White Sugar crystals such as those found at cake decorating supply stores or King Arthur Flour. Raw sugar crystals can be found in the baking aisle of many grocery stores. Tip: If using a biscuit cutter or glass, dip the cutting edge in flour first.

Raw Sugar

Make Ahead Option #2: At this point, place your scones on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil. Well wrapped scones will keep at least one month. When ready to use, proceed to step six, using frozen scones. Do not thaw first. You’ll have scones within 20 minutes! 😀

6. Bake for 10-15 minutes depending on size. The 1 1/4 inch scone will be done in about 10 minutes. Sprinkle again with large sugar crystals while scones are still hot for visual appeal. Best served within 1 day of baking with butter or clotted cream and jam. Store in airtight container if serving later in the day. Tip: When baking, start checking your scones at the minimum baking time. You can always bake longer, but overdone is ruined.

Check out our Triple Chocolate Scone recipe too!

Tips for great scones: Scones are like biscuits. To get a tender, flaky scone, the dough should be handled as little as possible and you should always use cold butter and cold milk.

For more tips, check out our article on Squidoo: How to Make Great Scones.

Some of our favorite combinations are:

Cranberry-Orange Pecan:  1/2 cup dried cranberries, 1/4 cup chopped pecans and 1/2 tsp. orange zest

Cinnamon Chip: 1/2 cup mini cinnamon chips and 1/2-1 tsp. ground cinnamon

You’re invited to click Teapots ‘n More and browse our selection of english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets. 

Pumpernickel Cheddar Triangles

This is an easy open face tea sandwich recipe that gives you a salty-sweet taste when garnished with thin slices of sweet gherkin pickle. We use square loaves of pumpernickel from our favorite bakery. If you don’t have square loaves available, use whatever you can find and cut your sandwiches in the shape that pleases you: squares, circles, diamonds or cookie cutter shapes. Our recipe is below the video which has some good visuals and tips for making tea sandwiches. We hope you enjoy this offering!

Pumpernickel & Cheddar Triangles
(makes 60 small triangle sandwiches)

1 long rectangular loaf of pumpernickel bread from bakery, thinly sliced (1/4″) into at least 15 sandwich slices
1 16 ounce container of Sharp Cheddar Cheese Spread such as Kaukauna or Wisconsin Cheeseman, softened
2-3 Small Sweet Gherkin pickles, thinly sliced for garnish
Softened butter or margarine

1. Discard end pieces of loaf. Thinly spread each slice with softened butter. Spread cheddar cheese in a fairly thin layer over butter.

2. Slice crusts off and cut each square twice diagonally to form 4 triangles. TIP: Use a pizza cutter for quick, easy cutting. 🙂

3. Refrigerate these sandwiches in an airtight container, separating each layer with a sheet of wax paper. Before serving, garnish each triangle with 1 or 2 slices of sweet pickle.

You’re invited to visit Teapots ‘n More for lovely english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets.

Potato Chip Cookies

Potato Chip Cookies
Buttery, rich with a light crunch…Bet you can’t eat just one!
Makes 2-3 Dozen.

3/4 cup butter (not margarine)
3/4 cup granulated sugar
1 egg yolk
1 1/2 cups flour
3/4 cup crushed potato chips (We recommend the kind with ridges.)
1 tsp. vanilla
1/2 cup roasted, salted cashew nuts, chopped

1. Cream butter and sugar. Add egg yolk and vanilla. Mix well.

2. Add flour. Mix well. Add potato chips and cashews.

3. Roll into 1″ balls and flatten with a fork.

4. Bake at 350 degree oven for 12-15 minutes, until light brown. Remove to a cooling rack and store in an airtight container for 1 week, if they last that long!

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

Chocolate Tea Truffles

Chocolate Tea Truffles

Tea & chocolate…a perfect pair!
Makes approximately 2 dozen truffles.

 10 oz. semi-sweet or bittersweet chocolate, chopped in small pieces

3 Tbsp. sweet butter (unsalted)

½ c. heavy cream

1 Tbsp. corn syrup

1 ½ tsp. loose green tea

Unsweetened cocoa powder

Powdered sugar

 1. Place cream and corn syrup in saucepan. Heat over medium heat just to a simmer. Take off heat and add green tea. Steep 3-4 minutes and strain out tea leaves.  

 2. While tea steeps in cream mixture, place chopped chocolate and butter in microwaveable bowl. Microwave on high for 30 seconds. Stir and microwave on high for 30 seconds more. Stir to mix. Chocolate mixture should be smooth.

 3. Pour strained cream mixture over chocolate. Let sit 2 minutes. Stir chocolate and cream together to mix.

 4. Pour into an 8 x 8 inch baking dish and place uncovered in refrigerator for approximately 1 hour.

 5. Remove from refrigerator and spoon 24 equal portions onto a wax or parchment covered cookie sheet. Place back in refrigerator for 1 hour.

 6. Pour some cocoa powder into a pie plate or round, shallow pan. Add enough powdered sugar to make it slightly sweet.

 7. Remove truffle portions from refrigerator and roll quickly into balls. Roll in cocoa powder mixture and place in airtight container, placing wax paper between layers.

 8. Arrange on tray shortly before serving. Keeps 2 weeks in refrigerator.

Variations:

Use Earl Grey black tea or 1/3 cup fresh, clean, pesticide free mint leaves or violets in place of green tea.

 Coat with melted chocolate before rolling in unsweetened cocoa powder.

 Serving suggestion:  Place truffles in small paper candy cups.  

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

Lemon Cream Puffs

Lemon Cream Puffs
(Makes 30-40 puffs)

30 – 40 Mini Cream Puffs**

2 Containers of Cool Whip Non-Dairy Whipped Topping (8 oz.)
2 cups Lemon Curd or 16 oz. ready made

1. Mix together 1 cup lemon curd with whipped topping. Slice tops of cream puffs almost all the way through. Lift top and fill each with 1-2 teaspoons of lemon filling. Add a small dot of remaining lemon curd to top of lemon filling. Replace cream puff tops and dust with powdered sugar before serving.

Note: This recipe can be made a few hours in advance and kept covered, in the refrigerator. Other fruit jams can be used in place of the lemon curd. Sweet tart flavors work best. Also try substituting a thin slice of fresh fruit or small berry for the dot of lemon curd/jam.

** See Cream Puff recipe below.

Cream Puffs
(Makes 30-40 mini puffs)

1/2 cup of butter
1 cup water
1 cup flour
1/4 teaspoon of salt
4 eggs

1. In a medium saucepan melt butter. Add water and bring to a boil. Add flour and salt all at once; stir vigorously.

2. Cook and stir until mixture forms a ball that doesn’t separate. (It will pull away from the side.)

3. Remove from heat and cool slightly, about 5 minutes.

4. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth and glossy, 1-2 minutes. (The batter gets more glossy with each egg you add. Just make sure egg is completely beat into the flour mixture. Even if your arm gets tired, don’t rush this step. Beating the eggs is what makes the cream puffs rise so don’t try to beat them in all at once.)

4. Drop batter by teaspoonfuls (about the size of a quarter) onto a greased baking sheet, approximately 1 inch apart. Bake in a 400 degree oven for 20-25 minutes. Puffs will be golden brown, dry and sound hollow when tapped. Store in an airtight container for 2 days until ready to use or freeze up to 2 weeks.

You’re invited to click Teapots ‘n More to browse a large selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

Orange Clove Spice Tea

Orange Clove TeaServes 8

8 cups of water
1/2 tsp. whole cloves
1 stick of cinnamon, broken in pieces
9 level teaspoons of black tea
sugar to taste
1/2 cup orange juice
Juice of 2 small lemons
cheese cloth

1. Tie up cloves and cinnamon stick in cheese cloth. Add to water and bring to a boil. Pour onto the tea and allow to brew for 5 minutes.

2. Strain tea; stir in fruit juices and sugar to taste.

3. Place a thin orange slice in each cup before pouring tea.

Note: This tea can be made ahead of time and reheated over a low heat. Do not simmer or bring to a boil.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.