** 'Mary's Tea Room' SCONES **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

CHOCOLATE CHIP-TOFFEE SCONES

Posted by: ckathynot_ca - Posted on: 9/11/2007

Kathy says, "I found this recipe off the main board and thought it sounded good. Someone make it and tell me how it is so I can fantasize over it!"

CHOCOLATE CHIP-TOFFEE SCONES

3 1/4 cups all purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup walnuts, toasted, chopped
1/2 cup chocolate-covered English toffee bits
2 cups chilled whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted
Additional sugar

Preheat oven 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges. Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.

CHOCOLATE SCONES

Posted by: KC10 - Posted on: 6/5/2007
Originally Posted by: crockett - Posted on: 5/30/2007

Kay says, "Found something on page 50 I thought I'd bring in here!! So what happened to the days when I could find three dozen or more new recipes on the board to try in one serious search session. And tonight all I could find was a whopping 6!!! I miss those days of finding endless treasures!! Guess that's one reason I don't spend a whole lot of time going back to page 50 looking any more!! Oh well!! *VBS* :O)"


CHOCOLATE SCONES
(Copied from Rec 4 Living
A very simple and delicious recipe to make chocolate scones with the nutty taste of walnuts mixed in them. Yummy!!! )

2 C. all-purpose flour
1/2 C. granulated sugar
1/3 C. unsweetened Dutch process cocoa powder
2 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbs. cold butter
2/3 C. chopped walnuts
2/3 C. heavy cream
1 egg, beaten

Preheat oven to 375 degrees. In bowl combine flour, sugar, cocoa powder, baking powder, and salt. Cut in butter with a pastry blender or two knives, forming coarse crumbs. Stir in walnuts. Combine beaten egg with cream and add to dry ingredients. Mix to combine and form soft dough. Turn dough out onto a floured surface and knead softly, just until all flour is incorporated. Divide dough into two equal portions; flatten each portion into a circle about 3/4 inches thick. Slice each circle into 8 wedges. Place wedges onto a lightly greased cookie sheet. Bake the scones 15 to 20 minutes. A toothpick inserted in the center will emerge with a few moist crumbs still clinging to it. Do not over bake. Remove to a rack to cool slightly. Serve warm or cold.

CINNAMON BUN SCONES

Posted by: KC10 - Posted on: 3/28/2007
Originally Posted by: TXSue - Posted on: 3/22/2006

Kay says, "Was looking for a specific recipe tonight and came across a couple scone recipes I thought someone here might like to try! So here you go. Let us know if you try them how they turned out! I'm thinking I'd like to try the Cinnamon Buns recipe soon!"

TXSue says, "These were posted by BonnieQ - a big thank you to you Bonnie!! This was my first attempt at scones, but they sounded so wonderful, I couldn't resist. They are absolutely wonderful! I used the orange juice/powdered sugar glaze. I'm in heaven.... "

CINNAMON BUN SCONES

2 cups all-purpose flour
1 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
10 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons butter or margarine, chilled and cut into pieces
3/4 cup whole or 2% milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup toasted, chopped pecans
2 teaspoons ground cinnamon

GLAZE
3/4 cup powdered sugar
3 teaspoons orange juice or milk, or as needed

Heat oven to 425 degrees F. Spray cookie sheet with cooking spray.
In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

CRANBERRY SCONES

Posted by: KC10 - Posted on: 8/13/2007
Originally Posted by: Lunasee_KS - Posted on: 8/13/2007

Kay says, "Look what I found bright and early this morning!! LOL Thought I'd bring it into the Tea Room since it sounds awfully good to me! :O)"

Lunasee_KC (Anita) says, "Got this recipe from Southern Living. Made these also with frozen blueberries."

CRANBERRY SCONES

2 cups flour
1/2 cup sugar
2 tsp baking soda
1 cup fresh or frozen cranberries, thawed
1/2 cup milk
2 lg. eggs
1 Tb. milk
2 Tb. sugar
1/2 cup of melted butter

Stir together first 4 ingredients in a large bowl; stir in cranberries.
Whisk together butter, 1/2cup of milk, and 1 egg; add to flour mixture, stirring until dry ingredients are moistened and dough forms.
Drop by 1/3 cupful onto a lightly greased baking sheet.
Whisk together remaining 1 egg and 1 TBS milk. Brush tops of dough with egg mixture and sprinkle with sugar.
Bake at 400° for 20 mins. or until golden brown.

CRANBERRY TEA SCONES

Posted by: CHEFCAROL - Posted on: 9/25/2006
Originally Posted by: Rochester

Carole says, "I wanted to post the cranberry scone recipe I mentioned this morning. The recipe came off the board and they are really good. So here it is:"

CRANBERRY TEA SCONES

2 c flour
1/2 c sugar
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp salt
1/2 c shortening
1/2 c dried cranberries
2 eggs slightly beaten
1/4 c milk

Mix dry ingredients together. Blend in shortening with a pastry blender. Add remaining ingredients - mix with fork and divide dough into two parts. Turn each onto floured board. handle as little as possible. Flatten into circles 1/2 thick. Cut into triangles (8 each circle). place on greased baking sheet(s). Bake at 400 degrees for 15 minutes or until golden brown. I have made this into a mix to give as a gift with tag with instructions for adding egg and milk and shaping and baking.

CREAMY ORANGE SCONES

Posted by: KC10 - Posted on: 6/8/2007
Originally Posted by: TriainAtlanta - Posted on: 6/5/2007

Kay says, "Takin' a bit of a break from weeding. I've been seeing the scone recipe popping back to the first page for several days now and finally decided it needed to find a home here for our scone lovers!"

CREAMY ORANGE SCONES
These require no rolling or shaping; simply dollop batter into a cake pan, top with marmalade and sparkling sugar, bake, and cut into wedges.

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (3 1/2 ounces) sugar
grated rind (zest) of 1 orange
1/2 cup (1 stick, 4 ounces) butter
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon Fiori di Sicilia flavoring
1 cup (8 ounces) buttermilk OR 1 cup (8 ounces) water + 1/4 cup (1 ounce) buttermilk powder

Topping:
2/3 cup (7 ounces) orange marmalade
3 to 4 tablespoons coarse white sugar (sparkling sugar)
Preheat the oven to 400°F. Lightly grease a 9" round cake pan.

In a medium-sized mixing bowl, whisk together the flour, buttermilk powder (if you're using it), baking powder, salt, sugar, and grated rind.
Cut the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender; you can also do this with an electric mixer. Mix till the butter is fairly well combined with the flour; a few lumps remaining are OK.
Whisk together the egg, vanilla, Fiori and buttermilk or water. Add this to the dry ingredients, stirring gently till everything is well moistened and just combined.
Spread the scone batter in the prepared pan. Spread the marmalade atop the scone batter, gently pushing it down with a fork. Sprinkle with the sugar.
Bake the scones in a preheated 400°F oven for 30 minutes, or till the edges are golden brown and a cake tester inserted into the center of one comes out without crumbs clinging to it. Remove the pan from the oven, and after 5 minutes, turn the scones out onto a rack, jam side up. While they’re still warm, cut each round into 12 wedge-shaped scones. Serve with additional marmalade and Devon cream, if desired.

Yield: 12 scones.

FAMOUS HALEKULANI SCONES

Posted by: Atchan - Posted on: 10/18/2006

Judi says, "Here's my scone recipe from the Halekulani Hotel in Hawaii. It is an uncomplicated formula that uses buttermilk and includes a sprinkling of currants. Pastry Chef Franz Schaier, suggests serving the scones with whipped Devonshire cream & strawberry jam, but if Devonshire cream is not a staple in your fridge, here's a substitute topping.

FAMOUS HALEKULANI SCONES

1 1/2 Cups Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
3-4 T. Unsalted Butter, room temp.
2/3 Cup Buttermilk
1/2 Cup Currants
1 Egg, beaten

Preheat oven to 400 degrees.
Lightly grease a baking sheet.
Sift together flour, baking soda, and salt. Blend in butter. Mix in the buttermilk & currants.
Turn dough onto a generously floured surface. Roll to a thickness of 1/2", then cut into 2-2 1/2" rounds. Place on baking sheet, about 2" apart. Brush tops with beaten egg.
Bake 12-15 minutes, until golden brown. Serve with topping and strawberry jam.

Makes 12 scones.

Judi says, " Enjoy! Aloha!"

DEVONSHIRE CREAM SUBSTITUTE

1/2 Cup Cream Cheese
2 T. Sugar
1/2 Cup Sour Cream
1 tsp. Lemon Juice

Whip topping ingredients together until fluffy.

GINGERBREAD SCONE MIX

Posted by: KC10 - Posted on: 6/8/2007
Originally Posted by: TriainAtlanta - Posted on: 12/6/2004

Tria says, "Gingerbread Scone Mix - great for gifts!! - I have had this recipe for quite awhile but finally tried it this week-end - and I am giving it for gifts. It could be a gift in a jar - or a bag. It is really good - and a little different. I will make some notes at the end, too."

GINGERBREAD SCONE MIX
This came from the AJC and the source was BHG.com

Scone Mix - Makes 3 batches for gifts.

3 3/4 cups plain flour
1/2 cup packed brown sugar
2 Tbs. baking powder
2 tsp. ground ginger
1 tsp. ground cinnamon (I used Saigon)
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
3/4 cup shortening

To make the mix:
Combine the flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, cloves and nutmeg. Using a pastry blender - or your fingers - I used my hands after a couple of swipes with the blender (I think you could do it in the food processor - but not really necessary)
Cut in the shortening until mixture resembles coarse crumbs.
For each gift, spoon 1 3/4 cups of the mix into a plastic bag or jar. Seal and store up to 6 weeks at room temperature (up to 6 mos. in freezer).
Include instructions with the gift/mix.

Scone Directions:

Preheat oven to 400 degrees.

1 3/4 cups scone mix
1 egg, beaten
2 Tbs. milk
1 Tbs. molasses
More milk and sugar for garnish, if desired

Pour the scone mix into a medium size bowl and make a "well" in the center of mixture.
Beat egg - in a small bowl - or measuring cup - add molasses and milk and combine with beaten egg. Pour liquid into the "well" of the dry mixture and combine well until well moistened. Turn dough out onto a lightly floured surface and knead gently 10 times or until the dough is smooth. Form a 6 to 8 in. circle (depending on how thick you want your scones) and cut into 8 wedges. (they are generous) Place wedges 1 in. apart on an ungreased baking sheet. Brush w/ additional milk and sprinkle with sugar if desired. (I did this and it adds a nice touch)
Bake 10 to 12 minutes or until bottoms are brown. Serve warm.


Tria's notes:
I was very impressed with this recipe and I am not a huge "scone" fan. This would be great for holiday breakfasts/brunches - and teas. I am probably going to cut them in smaller wedges - or cut out in cute Christmas trees - the next time - to have smaller servings. I am going to give the gift mix to a few of my "British friends" - and "tea drinkers". I think you will like this recipe. I am also going to include a small jar of molasses with the gift mix - in case they don't have the molasses on hand. It is nice and spicy - and not too sweet!
It's nice sometimes to include a small jar of molasses just in case the recipient doesn't have it on hand.

HARROD'S SCONES

Posted by: Omatje_Calif - Posted on: 9/13/2006

HARROD'S SCONES

3 c. unbleached all-purpose flour
2 T. baking powder
6 T. cold butter, cut into small pieces
6 T. sugar
1/2 c. golden raisins
1 c. milk

Preheat oven to 400 degrees. In a medium bowl, stir the flour and baking powder together until well blended. Using a pastry cutter, 2 knives, or your fingers, cut or rub the butter in until the mixture resembles coarse crumbs. Stir in the sugar and raisins and mix well. Quickly stir in the milk to make a firm dough. Turn the dough out onto a floured work surface and knead lightly until smooth. Roll out to a 3/8-in. thickness and cut into 2-in. rounds with a pastry cutter. Place the scones 1 inch apart on a parchment-lined or greased baking sheet, brush with a little milk, and bake in preheated oven for 15-20 minutes, or until lightly golden. Let cool slightly on a wire rack. Serve warm.

Makes about 12 scones.

HEART SHAPED SCONES FOR HELEN

Posted by: socaldeb - Posted on: 10/26/2006

Debra says, "Received this in a book years ago from a friend, who knew my love for Helen Keller. - These come out so Yummy! I have loved them for years. Hope you do also."

HEART SHAPED SCONES FOR HELEN

2 cups flour
1/2 cup sugar
1 Tablespoon baking powder
Zest (finely grated rind) of 1 orange
1/4 teaspoon salt
1/2 stick (4 Tablespoons) cold butter, cut in pieces
2 eggs
2/3 cup sour cream( or orange or lemon-flavored low fat yogurt)
1/2 cup dried cranberries or currants
1 Tablespoon coarse or regular sugar, for topping

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or grease it lighlty. In a mixing bowl, or food processor fitted with the steel blade, combine flour, sugar (not the sugar for topping), baking powder, zest, salt and butter pieces. Use a pastry cutter,or process in short bursts, until the butter looks like crumbs.
2. Seperate the eggs, setting aside one egg white; beat the whole egg and extra yolk together in a small bowl. add sour cream (or yogurt) and dried fruit. Stir these with wet ingredients into the dry ingredients to make a sticky dough.
3. Turn out onto a lightly floured surface and pat dough into a cricle about 1 inch thick. Cut out eith a heart-shaped (or round) 2 1/2-inch cutter. Place 1 inch apart on the baking sheet. Beat the reserved egg white with a fork until frothy; brush over the top of the sconces. Sprinkle with 1 Tablespoon sugar.
4. Bake for 15 to 20 minutes, until puffed and lighlty browned.

IRISH OATMEAL SCONES

Posted by: Atchan - Posted on: 6/20/2007

IRISH OATMEAL SCONES

Scones don't have to look like biscuits or wedges. This easy variety came from a farmhouse in Ireland. Enjoy with seed jam & imitation clotted cream. This recipe will make 12 muffin shaped scones.

3/4 Cup Milk or Cream
1 large Egg
3-4 tablespoons light brown sugar
1 teaspoon Vanilla
2-1/4 Cups all purpose Flour
1 Cup old-fashioned Rolled Oats
1 tablespoon double acting baking powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 stick (6 T.) cold, unsalted Butter, cut into small pieces
1/2 Cup dried Currants or Raisins
Non-stick Spray

Spray a 12 cup muffin plan with nonstick spray and set aside. In a bowl, whisk together milk, egg, brown sugar, & vanilla. In another bowl, stir together dry ingredients. Use a pastry blender or two knives to cut butter into dry ingredients until mixture resembles coarse meal. Stir in the currants and the milk mixture just forms a sticky dough. Drop by 1/3 cup measures into prepared muffin cups and bake in the middle of a preheated 400 degree oven for 15-18 minutes, or until golden brown.