Today I decided to share with you my favorite recipes to follow for a classic tea party treat: scones with jam and clotted cream.
Today I made Merida's Scrumptious Scottish Scones (p.18) and Aurora's Homemade Jam (p.50)!
There isn't a clotted cream recipe in my princess cookbook, so I like to use this simple one I once found online, called Easy Mock Devonshire Cream Recipe.
Since this is the Fourth of July weekend, I wanted to come up with a way to honor the holiday at my tea party. That's why I chose strawberry jam and added blueberries to the scones... so that we'd have Red, White, and Blue dishes (red strawberry jam, white clotted cream, and blue blueberry scones!) So festive!
Merida's Scrumptious Scottish Scones
Yeilds 6
Ingredients for the dough:
1 cup flour
1/4 cup rolled oats
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
3 tbsp packed brown sugar
4 tbsp cold butter
1/2 cup raisins OR chocolate chips (but I used blueberries instead)
1 large egg
1/4 cup milk (I used buttermilk)
Ingredients for the topping:
1 tsp milk (again, I used buttermilk)
1 tbsp brown sugar
a pinch of rolled oats
Directions:
1. Heat oven to 400 degrees F.
2. In a large bowl combine the flour, rolled oats, baking powder, salt, cinnamon, nutmeg, and brown sugar.
4. Fold in the blueberries (or raisins or chocolate chips) gently.
5. In a small bowl whisk the egg and buttermilk (or regular milk) together.
6. Pour the egg mixture into the flour mixture, while stirring. Continue stirring only until they are just combined. Avoid over stirring.
7. Prepare a lightly floured surface and rub a little flour on your hands.
8. Bring the dough onto the flour and use your hands to pat it into a flat circle about 3/4 of an inch thick.
9. Use a pastry brush to spread the [butter]milk on the top of the flattened dough.
10. Sprinkle the brown sugar and rolled oats on the top of the dough.
11. Cut the circle into 6 triangular pieces, just the way you would cut a pie.
12. Place the pieces slightly apart on an ungreased baking sheet.
13. Bake scones for 8 to 10 minutes or until they begin to turn golden brown. Let cool for at least 5 minutes before serving.
Final product:
Aurora's Homemade Jam
Makes 1/2 cup (If the measurements seem off in my pictures, it's because I doubled the recipe when I made it this time but I'll be explaining it just the way the book does. You can decide to double it too or not.)
Ingredients:
1 cup sliced strawberries
3 tbsp cold water
2 tsp cornstarch
2 tbsp sugar
Directions:
1. Use a potato masher or fork to crush the sliced strawberries in a medium saucepan.
2. In a small bowl mix the cold water and cornstarch together.
3. Stir the sugar into the water/cornstarch mixture.
4. Add your mixture to the strawberries in the saucepan.
5. Heat on medium-low until it starts bubbling. Then turn the heat down to low and cook for 4 to 5 minutes, stirring constantly.
6. Remove from heat and allow jam to cool completely.
Final product:
Easy Mock Devonshire Cream
I found this recipe on the Taste of Home website where it states that it was "originally published as Mock Devonshire Cream in Taste of Home's Holiday and Celebrations Cookbook Annual 2006, p.154"
Yeilds 24 servings
Ingredients:
1 cup sour cream
3 tablespoons confectioners' sugar
1 cup heavy whipping cream
Directions:
1. In a small bowl beat the cream cheese until fluffy.
2. Beat in the sour cream and confectioners' sugar until smooth.
3. Add the whipping cream.
4. Beat on medium speed until combined, then switch to high speed and beat until stiff peaks form.
6. Refrigerate until serving.
Final product:
Thank you for following along with these awesome recipes! I hope you like the festive red, white, and blue idea for the upcoming holiday. But even if you aren't having a tea party this Independence Day, still keep these instructions at hand because this is the perfect treat for any and every tea party!
Littlefield, Cynthia. The Disney Princess Cookbook. Disney Press, 2013
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