Recipes

Fiona’s Devonshire Tea Scones

This is the BEST scone recipe ever.  If you follow this recipe to the letter, I guarantee your scones will be good enough to serve to the Queen!  Perfect scones, EVERY TIME!!

Ingredients

450g self-raising flour

100g butter, cut into small pieces

100g caster sugar

250ml full cream milk (plus a little extra for glazing)

Method

Preheat oven to 220 degrees celsius.

1. Sift the flour into a bowl.  Add the butter and rub into the flour using your fingertips and lifting the flour as high as you can whilst doing so (to aerate it as much as possible) until the mixture resembles fresh breadbrumbs.

2. Stir in the sugar.

3. Pour in most of the milk and stir using a round-bladed knife to form a soft dough, adding more of the milk if necessary.

4. Turn onto a lightly floured surface and knead gently (only once or twice – go for the least amount of kneading possible so that the scones stay light and aerated) to form a smooth ball.

5. Roll or press the dough out to a thickness of 2cm.  Using a 6cm round cutter, stamp out 12 rounds, gently re-rolling the trimmings (again taking care not to overhandle the dough).

6. Place the scones on a flat tray covered with baking paper and lightly brush the tops with milk.  Bake for 12 – 15 minutes until golden.  Transfer onto a wire rack to cool slightly and then serve with jam and cream.


Julie’s Quick Mix Cupcakes

This recipe has been sent in by Julie Knopper (a Tea-Mail subscriber and fellow High Tea Lover).  Makes 12 (muffin size) cupcakes

Ingredients

125g butter – chopped (can be melted if easier)

1 tsp vanilla essence

165g (3/4 cup) castor sugar

2 eggs

225g (1 1/2 cups) self-raising flour

125ml (1/2 cup) milk

Method

1.  Pre-heat oven to moderate temperature.

2.  Combine all ingredients in mixing bowl of electric mixer, beat on slow speed until all ingredients are combined.  Then beat on medium speed until mixture is smooth and changed in colour.

3.  Fill 12 muffin papers evenly with mixture.

4.  Bake in moderate oven until golden brown, approximately 20 – 25 minutes.

5.  Turn onto wire rack to cool.

6.  Ice, if desired, when cool.

 

Julie’s Cheese Puffs

This recipe has been sent in by Julie Knopper (a Tea-Mail subscriber and fellow High Tea Lover).

Ingredients

2 x free range eggs (beaten)

1 x 250g block Kraft cheddar cheese (blue box)

2 x large slices bread (wholemeal or multi-grain to be made into fresh breadcrumbs)

1 x 300ml carton or bottle of cream

1 x large handful of parsley

125ml milk

1 x tablespoon butter

1 x medium brown onion

1 x round clove of garlic (chinese garlic) or 3 – 4 cloves garlic

4 x sheets puff pastry

Method

1.  Preheat oven to 180 – 200 degrees celcius

2.  Chop parsley (set aside).

3.  Grate cheese (set aside).

4.  Chop bread into breadcrumbs in food processor (set aside).

5.  Chop onion and garlic.

6.  Melt butter, then add cream, beaten eggs and milk.

7.  Add breadcrumbs, cheese and parsley and mix together.

8.  Cut out puff pastry with a scone cutter and place into greased patty cake tins.

9.  Spoon heaped teaspoons of mixture into the pastry cases.

10.  Cook in oven for 15 – 20 minutes.

Children’s Rosey Tea

This recipe was sent in by Annette Tana who served this tea for her daughter’s tea party and said it was a real hit!

Ingredients

¾ cup of freshly squeezed lemon juice

11/2 cups of castor sugar

2.5 L soda water

2 drops red food colouring

Method

  1. Dissolve sugar in lemon juice over a low heat in a small pan.
  2. Bring to boil until it thickens slightly.
  3. Let cool to room temperature.
  4. Mix in soda water and colouring.
  5. Refrigerate.