Tea and Treats

I buy a magazine called Tea Time.  This soup recipe came from that magazine.  Simple to make and absolutely yummy. 

The Apple Walnut Scones also came from an edition of Tea Time Magazine.  However, I did not find this recipe on their site so I'll share it here.  It's one of the best scones I have ever made.

Apple Walnut Scones

Yield: 12 scones

2 cups self-rising flour

3 tablespoons sugar

1/4 cup cold salted butter

1 cup diced, peeled green apple

1/4 cup chopped walnuts, toasted

1/3 cup cinnamon baking chips

2/3 cup cold heavy whipping cream

1 large egg

1/2 teaspoon vanilla extract

1 tablespoon turbinado sugar

*Preheat oven to 350*.

*Line a baking sheet with parchment paper.

*In a medium bowl, combine flour and sugar, whisking well.  Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.  Add apple, walnuts, and cinnamon chips, stirring to combine.  Set aside.

*In a small bowl, combine cream, egg, and vanilla extract, whisking well.  Add to flour mixture, stirring until mixture comes together and forms a soft dough.

*Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet.  Sprinkle tops of scones with turbinado sugar.

*Bake until light golden brown, approximately 20 minutes.

*HELPFUL HINT -- I used my food processor instead of a pastry blender.

Click on Turbinado Sugar to read more about it

This little creamer found it's way to me and fits in perfectly with my Autumn tea things.  I have many lovely handmade tea things from special friends.  My tea of choice to serve with these delectable delights was HarSha from Harney and Sons.

~Piecefully, Stephanie