tea party recipes

Pineapple Scones

Pineapple Scones

This is one of my favorite scone recipes. Pineapple gives them a wonderful flavor, then they are topped with a crunchy cinnamon  and nut combination. What’s not to love?

We made these in class last night. Everyone loved them.

I am always surprised when someone tells me they don’t like scones. Often, the comment is that they are too dry. My reply is that you haven’t had a good scone.

Good scones are slightly crisp on the outside and tender on the inside. These scones never disappoint. These are great served warm from the oven, topped with jam.

 

Pineapple Scones

3 c. flour
1/3 c. sugar
1 T. baking powder
½ t. salt
¾ c. butter
1 (8 oz.) can crushed pineapple in juice, un-drained
milk
3 T. chopped nuts
1 T. sugar
½ t. cinnamon

In medium bowl mix together dry ingredients and cut in butter to resemble coarse crumbs. Stir in pineapple and stir until dough starts to hold together. Place dough on lightly floured surface and knead 10-12 strokes until dough holds together, but is tender and soft. When you first start to mix this dough- you might think there is something wrong- that you need to add more liquid. Be patient. There is a lot of moisture in the pineapple and as you mix the dough it WILL come together.  Roll or press dough ½ inch thick and cut out with 2-2 ½ inch biscuit cutter. Place on ungreased baking sheet. Re-roll scraps and cut out remaining dough. Brush scone with milk. Combine remaining ingredients and sprinkle over scones. Bake in a preheated 400-degree oven for about 15 minutes. Makes 21.

Pineapple Scones

Pineapple Scones

This is one of my favorite scone recipes. Pineapple gives them a wonderful flavor, then they are topped with a crunchy cinnamon  and nut combination. What’s not to love?

I am always surprised when someone tells me they don’t like scones. Often, the comment is that they are too dry. My reply is that you haven’t had a good scone.

Good scones are slightly crisp on the outside and tender on the inside. These scones never disappoint. These are great served warm from the oven, topped with jam.

I made these in a recent cooking camp with kids. We were having a tea party. For the kids, I left off the nuts, due to allergies. The kids loved them. They had them with strawberry jam and whipped cream.

Pineapple Scones

3 c. flour
1/3 c. sugar
1 T. baking powder
½ t. salt
¾ c. butter
1 (8 oz.) can crushed pineapple in juice, undrained
milk
3 T. chopped nuts
1 T. sugar
½ t. cinnamon

In medium bowl mix together dry ingredients and cut in butter to resemble coarse crumbs. Stir in pineapple and stir until dough starts to hold together. Place dough on lightly floured surface and knead 10-12 strokes until dough holds together, but is tender and soft. When you first start to mix this dough- you might think there is something wrong- that you need to add more liquid. Be patient. There is a lot of moisture in the pineapple and as you mix the dough it WILL come together.  Roll or press dough ½ inch thick and cut out with 2-2 ½ inch biscuit cutter. Place on ungreased baking sheet. Re-roll scraps and cut out remaining dough. Brush scone with milk. Combine remaining ingredients and sprinkle over scones. Bake in a preheated 400-degree oven for about 15 minutes. Makes 21.

Crumpets

Crumpets

Crumpets

If the only crumpets you ever tried are the ones sometimes sold in grocery stores you probably don’t like them. I love crumpets when I make them myself. They are a cross between a pancake and an English muffin. Crumpets should be moist, soft and light. We had them in a Tea Party class the other evening and paired them with raspberry jam and mock clotted cream. Several people in class said they had never liked them until they tasted these. You do need crumpet rings to cook them in but you can make your own. Many years ago my father made some for me from cans. We saved cans from things like canned tomatoes or corn. He cut off the lids on both sides and then cut the cans to about 1 1/2 inches in size. There is a rough edge so I am always very careful when handling them.    

Crumpets

 2 c. skim milk, scalded

3 c. flour

1 t. salt

1 package active dry yeast

¼ c. warm water

¼ c. butter, melted

Cool milk to lukewarm, then stir in flour and salt, beating until smooth. In small bowl place water and sprinkle over with the yeast. Let stand 5 minutes until bubbly. Stir in butter then add this to the flour mixture, beating well. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Grease 2 ½ inch muffin rings, or use 3 ½ oz. tuna fish cans and place in a hot, lightly greased skillet. Spoon 2 tablespoonfuls of batter into each ring, reduce heat to low and cook crumpets 12 minutes per side. Remove from rings and set aside to cool. Repeat procedure with remaining batter. Makes about 32 crumpets. Serve split and topped with jam or preserves and Devonshire clotted cream. You can make a mock version of clotted cream- recipe follows.

Mock Clotted Cream

1 c. whipping cream

¼ c. sour cream

Just beat together whipping cream and sour cream until soft peaks form.