Harlem Tea Room Cheddar-Thyme Scones

Our last pre-Christmas post.

Victorian-Christmas-Traditions

Let’s get started!

teaandscone

Thoughts Before Cooking:

So this comes from the same magazine that the Harlem Tea Room Baking Powder Scones were in, an old O- the Oprah magazine.

The article gave three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. As I already did the Baking Powder, I thought I would try out the Cheddar-Thyme ones.

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Ingredients:

  • 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets

  • 3.5 Cups of All-Purpose Flour, Plus Extra for Later

  • 2 Tsp of Baking Soda

  • 2 Tsp Cream of Tartar

  • 1/2 Tsp of Salt

  • 2 Cups of Grated Cheddar Cheese

  • 1 Tbsp of Fresh Thyme, Chopped

  • 1.5 Cups of Sour Cream or Buttermilk

  • 1 Egg, Beaten, or Milk for Brushing Scones

Directions:

  1. Preheat the Oven to 400 degrees F.

  2. Coat two baking sheets with butter.

  3. Sift flour, baking soda, cream of tartar, and salt into a large bowl.

  4. Add butter, using fingertips to combine until mixture takes on texture of fine cornmeal.

  5. Stir in 1.5 cups of grated Cheddar cheese and 1 Tbsp of chopped fresh Thyme into mixture.

  6. Add sour cream or buttermilk and stir until flour mixture is just moist and dough begins to stick together.

  7. Gather dough into a ball and knead lightly until fully integrated.

  8. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.

  9. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.

  10. Place on prepared baking sheets with space in between.

  11. Let stand ten minutes, then brush the tops with egg or milk.

  12. Sprinkle tops with an additional 1/2 cup of Cheddar cheese before baking.

  13. Bake until golden brown, 10-12 mins.

  14. Serve warm with butter, clotted cream, fruit preserves, or jam.

  15. Makes about 1.5 dozens.

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scones

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Thoughts After Baking:

Were very good. All they need was a bit of butter

fantastic

However, the thyme took forever. Like an hour to chop, but I made them another time with dried thyme and it wasn’t as good as fresh. It may take a long time, but it is worth it.

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Absolutely delicious and I will make again and again.

muffins

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For more Harlem Tea Room scones, go to Harlem Tea Room Baking Powder Scones

For more scones, go to Harvest Pumpkin Scones

For more recipes, go to Christmas Cheese Rounds

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Merry Christmas All!

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Irish Soda Bread

St.Patrick

Happy Saint Patrick’s Day!

Even though I already celebrated a holiday earlier this week, I just couldn’t resist doing something for Saint Patrick’s day.

eatinghobbyilovelucy

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celebratebettycrocker

Thoughts Before Baking:

I received this Betty Crocker Celebrate! cookbook several years ago for Christmas. Since then I have made a few different recipes from it, this being the first I have done for Saint Patrick’s Day.

Now I LOVE soda bread. This was my first time baking it myself.

So I’m not Irish, but I did take an Irish history class and was declared an honorary Irishwoman. So here I go.

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Ingredients:

  • Shortening
  • 2.5 Cups of All-Purpose Flour, plus extra for later
  • 2 Tablespoons of Sugar
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 3 Tablespoons of Butter
  • About 1 Cup of Buttermilk
  • Additional Butter, Softened

Directions:

  1. Heat Oven to 375 degrees F.
  2. Grease cookie sheet with shortening.
  3. Mix flour, sugar, baking soda, baking powder, and salt in a large bowl.
  4. Cut in 3 tablespoons of butter, using a pastry blender or crisscrossing two knives, until mixture looks like fine crumbs.
  5. Stir in just enough buttermilk so dough leaves the side of the bowl.
  6. Place dough on a lightly floured surface, gently roll the dough to coat.
  7. Knead 1 to 2 mins, or until smooth.
  8. Shape into a round loaf, about 6.5 inches in diameter.
  9. Place on the cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
  10. ***Holiday History*** The traditional X on top represents a cross, which is supposed to keep the devil away.
  11. Bake 35-45 mins or until golden brown.
  12. Remove from cookie sheet.
  13. Brush with additional softened butter.
  14. Cool completely, about 30 mins, before cutting.

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irishsodabread

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Thoughts After Baking:

It was sooooooo good!

joker-yum

I wanted to eat the whole thing. 🙂

bread

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For more bread recipes, go to Cheesy Pesto Pull Apart Bread

For more Betty Crocker recipes, go to Lemon Meringue Chiffon Cake

For more holiday posts, go to Sour Cream Lemon Pie

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