After receiving several requests for the recipes we used at our High Tea fundraiser this year, we decided to open our recipe box to share with you several of our favorites. Hope your family enjoys them as much as we do!
Our 2013 scone recipe came from Jenna’s Scottish Great-Great Grandmother! She calls it a “traditional country scone” recipe, but we all agree that there’s something EXTRA special about these scones!
Dozens and dozens of scones were baked in preparation for this year’s event
11 T Butter, melted but not hot
1/4 cup milk
1/3 cup sugar
2 1/4 cups all-purpose flour
1 t cream of tartar
1 T baking powder
Dump dry mixture into liquid and mix until just wet. Let stand 3-5 minutes. Divide into two balls, placing each on a baking sheet with parchment paper, pressing lightly to about 1-1/2″ thick and 9″ diameter. Press any berries into the dough at this point, mix in nuts prior to forming. Cut into 6 or 8 pie shaped pieced, but leave in a circle to bake. Sprinkle cinnamon and sugar over the top or spread a little jam in the dead center (or both!). Bake at 400 degrees for 18 minutes +/-. Separate wedges and return to oven for about 3 minutes. Do not bake on bottom rack.
Add your choice of the following:
1 cup diced dried fruit
1 cup small currants
1 cup frozen berries
1 cup chopped nuts
Thanks to Dawne for the following recipe for Smoked Salmon Dip, which we piped into cucumbers on the tea plates this year.
SMOKED SALMON DIP
1 8 oz cream cheese, room temperature
10 oz canned salmon
1 tbs grated onion
1 tsp lemon juice
1 drop red food coloring
2-3 drops liquid smoke (to taste)
Mix all ingredients well.
We served this yummy Cold Cucumber Soup back in 2011 and loved it so much that we brought it back this year. JoAnn found the recipe through Country Living.
COLD CUCUMBER SOUP
3 medium english cucumbers
3/4 cup thinly sliced green onions
1 tbsp lemon juice
1 tsp lemon zest
3/4 tsp sea salt
1/2 tsp ground peper
1 1/2 cups sour cream (we used plain yogurt)
2 cups vegetable broth
Puree cucumbers, green onions, lemon juice and zest, salt, pepper and vegetable broth in blender or food processor. Stir in sour cream and chill until very cold, about 1 hour. Serve topped with additional chopped cucumber, green onion and lemon zest.
JoAnn’s Chicken Puffs are a SWC High Tea staple – these winners are brought back year after year after year!
JOANN’S CHICKEN PUFFS
Makes 20-30 small puffs or 10 large puffs
1/2 cup water
1/4 cup butter
pinch of salt
1/2 cup flour
2 tbs sugar (optional)
Combine water and butter in saucepan. Boil until butter is melted and the mixture is very hot. Remove from heat and add flour, sugar and salt all at once and stir quickly until mixture is smooth and forms a thick ball. Thoroughly beat in eggs, one at a time. Place spoonfuls of dough on a greased cookie sheet and bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake for another 10 minutes until puffs are brown and crisp. Do not double this recipe!
10 lbs boneless skinless chicken breast
4 (8oz) packages softened cream cheese, stirred
3 large sweet onions, finely chopped
1 quart mayonnaise
1 bunch celery, finely chopped,
Boil chicken breasts in water seasoned with salt and pepper until cooked through. Drain and let cool. Chop into very small pieces. In a large bowl, combine chicken, mayonnaise, cream cheese and chopped onion and celery. Add garlic powder, salt and pepper to taste. Mix thoroughly.
Make a small slit in the puff and stuff with the chicken mixture.
This year we featured a delicious take on the traditional tea dessert that had us all begging for the recipe. Tracie’s recipe for Raspberry Sugar Cream Tarts can be found here.
Raspberry Sugar Cream Tarts cooling and awaiting their fresh raspberry garnish!