• Take the high cost out of high tea

    Posted on January 11th, 2009 Saver Queen 8 comments

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    My post on how to host a cost-effective tea party was a big hit.  Ever since then, I’ve been meaning to follow-up with the scone recipe I used.  

    I relied on good old Alton Brown, who is, by the way, a genius when it comes to cheap and cheerful cooking.  His recipe is as follows:

    • 2 cups flour
    • 4 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1/3 cup sugar
    • 4 tablespoons butter
    • 2 tablespoons shortening
    • 3/4 cup cream
    • 1 egg
    • Handful dried currants or dried cranberries

    Heat oven to 375 degrees.

    In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

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    My grandmother's strawberry jam - the perfect compliment to the cream

    To make the cream:

    •  4 ounces mascarpone
    • 1 cup (240 ml) heavy whipping cream
    • 1 teaspoon pure vanilla extract 1 or 2 tablespoons granulated white sugar
    • Zest of lemon or lime (optional) 

    Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time. Makes about 1 1/2 cups. 

    As you can see, the ingredients required to make the scones are simple and modest and not expensive.  The only expensive thing on the list is the mascarpone.  However it does last quite a while in the fridge, so you can use it when making other kinds of desserts too.  

    It makes a lovely sunday treat without the high cost of high tea.

     

    The Saver Queen

    Recipes
     

    8 responses to “Take the high cost out of high tea”

    1. livingmyrichlife January 11th, 2009 at 15:39

      Ok…now I’m seriously craving scones with Jam and cream. Such a great idea having high tea. I should do this for bookclub when I host next.

    2. Squawkfox January 11th, 2009 at 21:25

      @livingmyrichlife Such a good idea…using this recipe when hosting a get together.

      Looking at these stunning scones inspires me to dust off my grandma’s china tea cups and enjoy some high noon goodness. :D

    3. Kate January 11th, 2009 at 22:46

      I wonder if it would work with spelt…

    4. Micaela January 12th, 2009 at 00:07

      Thanks for the comment on my blog! As a dutch girl I love the idea of a saving tips blog, naturally. These look yummmmy.

    5. Money Funk January 12th, 2009 at 13:54

      Seriously, why haven’t they invented smellovision or literally, direct TV, where you can just grab a morsel through the TV? ;)

      Looks delish!

    6. Katie January 12th, 2009 at 14:12

      Thanks for the recipe,

      Something you may want to share with your readers, free download until the 15th
      http://www.oprah.com/article/oprahshow/20081119_tows_bookdownload

    7. Catherine January 12th, 2009 at 17:06

      Thanks for the recipe for the cream SQ ~ think I’ll continue to use mine for the scones though ;o)
      Kate ~ you might have to tweak the recipe with the spelt. I made spelt biscotti (dipping them 1/2 way into melted chocolate) for my daughter-in-law at Christmas. It was more runny pre-baking, the two ‘loaves’ ran into each other, but, they still turned out wonderful.
      I make spelt pancakes for myself every weekend. Let me know if you want the recipes.

    8. Suburban grandma February 11th, 2009 at 23:01

      I love drinking tea, and your scones recipe sounds yummy. I have to bake these to serve them with my tea.
      I tried to find your tea-party post, but could not find the page. I have a post about tea gadgets, and your tea loving readers might be interested in visiting it, here is the link: http://suburbangrandma.com/recipes/tea-gadgets-snap-close-pincer-spoon-infuser-tea-strainer-tea-pot-cozy/
      You are welcome to leave your link on my blog.

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