2018 High Tea Recipe Box

EASY LEMON TARTS
1  16 oz pkg Pillsbury Sugar Cookie Dough
1   jar (8-10 oz) lemon curd
Fresh fruit for topping, optional

Preheat oven to 350, grease and flour mini muffin pans. Roll dough into small balls and press into the bottom and up the sides of each muffin cavity. Bake cookie tarts for about 10 minutes or until they just start to turn golden brown around the edges. Cool and remove from pan carefully.

Fill cooled cookie cups with lemon curd and top with a raspberry, a blueberry or a fruit of your choice. Store loosely covered in refrigerator for up to 3 days.

Makes 24 – 30 depending on the size of the rolled ball.


WHITE TEA CAKE                                                   
1  cup butter, cubed                                                 
1  cup water                                                             
2  cups all-purpose flour                                           
2  cups sugar                                                             
2  eggs, beaten                                                         
1  tsp salt
1  tsp baking powder
1/4 tsp baking soda
1  tsp almond extract

In a medium saucepan, bring butter and water to a boil. Immediately remove from the heat; stir in flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth. Pour into a greased 15 x 10 x 1 baking pan.

Bake @ 375 for 18 – 22 minutes or until golden brown and a toothpick inserted comes out clean. Cool on wire rack.

FROSTING
1/2  cup butter, cubed
1/4  cup milk
4-1/2 cups powdered sugar
1/2  tsp almond extract
1/2  cup sour cream
1  cup chopped walnuts (optional)

In a medium saucepan, bring butter and milk just to a boil. Immediately remove from heat; beat in powdered sugar and extract. Stir in walnuts (optional). Spread over warm cake.

GLUTEN-FREE LEMON BLUEBERRY SCONES               
2  cups gluten-free flour                                             
1-1/2  Tbsp lemon zest                                                       
1  Tbsp baking powder                                                         
1/2  tsp baking soda                                                           
1  stick salted butter
1  cup fresh blueberries
1/3  cup honey
1  egg
1/4  cup + 2 Tbsp to brush the tops
1  tsp vanilla extract
1/2  tsp almond extract

Preheat oven to 400 degrees and line baking sheet with parchment paper. In large bowl, combine flour, lemon zest, baking powder and baking soda until thoroughly mixed. Cut butter into small pieces and add it to flour mixture. Using your hands, work the butter into the flour mixture by rubbing it between your palms creating a smearing motion. Work quickly so your warm hands won’t melt the butter. Leave visible pieces of butter to create a flaky scone. Stir in blueberries and set aside.

In separate mixing bowl, combine the honey, egg, 1/4 cup buttermilk, vanilla and almond extracts. Pour wet ingredient mixture into the flour/butter mixture and mix just to combine. Place dough onto lightly floured work surface and pat/roll it into a ball.  Cut roll into 8 – 10 pieces and place on baking sheet.

Brush tops with remaining 2 Tbsp buttermilk. Bake for 15 – 18 minutes or until golden brown and done in center. Let cool for 20 minutes before glazing.

LEMON GLAZE
6  Tbsp coconut butter
2  Tbsp honey
2  Tbsp fresh lemon juice
3 – 4 drops almond extract

Combine all ingredients in a saucepan over low heat. Stir as coconut butter melts, heat only until all ingredients have combined. Remove from heat and place glaze in a squeeze bottle and make zig-zag lines across the scones. Can also drizzle with a spoon.