Tea Time

I'm really into Jenny Hobick's blog/website. She is a mom, wife, ex-caterer, and her blog is about food, decorating, and party planning. It's my getaway website at work. I dream about planning brunches and parties with fun finger foods. I have scoured the website and yesterday morning I remembered her recipe for scones. It basically calls for flour, sugar, cream, eggs, and any mix-in you want, which I already had. I had also pinned this really simple recipe for lemon curd, which I've only had at the English Rose tea room in downtown Chattanooga served with scones. I always thought it was really fancy, but the recipe made it seem really easy to make.

Cranberry Scones with an Orange Glaze
from Jenny Hobick

2 cups plus 1/4 cup all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon sea salt

**I would use regular table salt. The sea salt pieces are too big.**

12 tablespoons cold unsalted butter, diced

2 extra-large eggs, lightly beaten

1/2 cup cold heavy cream

1 cup dried cranberries

1/2 cup confectioners' sugar

4 teaspoons freshly squeezed orange juice

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added. Fold in cranberries.


Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter.

Cut the disk into 6 pieces like a pie. Separate the pieces and put them on a silpat or parchment lined baking sheet. Bake at 400 degrees for 15-17 minutes. 

To make the glaze, stir together orange juice, zest and powdered sugar. Generously drizzle the glaze over warm scones.



Lemon Curd
from Big Flavors from a Small Kitchen

3 lemons

2 eggs

1 cup granulated sugar

4 tablespoons butter

Zest the lemons with a microplane grater. Cut each lemon in half and juice the lemons. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly and make sure the mixture does not come to a boil (or the eggs will curdle). When the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.

With a big pot of tea, this was one of the best breakfasts I've had since I went to the English Rose Tea Room.