Harlem Tea Room Baking Powder Scones

teaandscone

Thoughts Before Cooking:

So I was going to make scones for a tea party and pulled out this recipe I had clipped from an old O- the Oprah magazine.

The magazine article is about Patrice Clayton opening up a tearoom in Harlem. This article must be really old though because the website hasn’t been updated since the mid 2000s and on Yelp it appears that it has closed down. 😦 That’s too bad.

The article gives three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. I only had the ingredients for the Baking Powder one, but I will test out the others and post when I do.

This recipe is designed to go with clotted cream and strawberry jam.

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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
  • 4 Tsp. of Baking Powder
  • 1/2 Tsp of Salt
  • 1  1/4 Cup of Milk
  • 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 powder, and salt into a large bowl.
  4. Add butter, using fingertips to combine until mixture takes on texture of fine meal.
  5. Add milk and stir until flour mixture is just moist and dough begins to stick together.
  6. Gather dough into a ball and knead lightly until fully integrated.
  7. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.
  8. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.
  9. Place on prepared baking sheets with space in between.
  10. Let stand ten mins, then brush tops with egg or milk.
  11. Bake until golden brown, 10-12 mins.
  12. Serve warm with butter, clotted cream, fruit preserves, or jam.
  13. Makes about 1.5 dozens.

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Thoughts After Baking:

I loved these. They were absolutely delicious.

loveitSupernatural

They aren’t super sweet, as traditional scones are not, and went perfect with my tea.

tea

I can’t wait to try out the other two recipes!

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For more scone recipes, go to Crasins Scones

For more recipes, go to Ratatouille

Butter Berry Cookies

CandyforChristmas

Thoughts before baking:

This is called Merry Berry Cookies in the mystery Candy for Christmas, but I changed the name. I’ll explain later.

So when I first read the recipe for the jelly cookie it intrigued me. Could jelly be good in a cookie? I hate it in donuts, but a cookie? Could this actually work? Could a jelly cookie be tasty?

don'tthinkphysicallypossible

I just had to find out.

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Ingredients:

  • 1.5 Cups of Butter
  • 2 Cups of White Sugar
  • 1/2 Cup of melted raspberry, blackberry, strawberry, or any berry jam
  • 2 Beaten Eggs
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Salt
  • 4 Cups of Flour
  • 1/3 Cup of White Sugar (for later)
  • Berry jam (for later)

Directions:

  1. Melt the butter in a large microwave-safe bowl. Add the sugar and mix it in thoroughly. Let the bowl sit on the counter while you do the next step.
  2. Melt the jam in the microwave or in a saucepan over low heat. Once it is the consistency of syrup, mix it in with the butter and sugar.
  3. Add the eggs, baking soda, and salt; stirring after each addition.
  4. Add the flour and mix thoroughly. Cover the bowl and refrigerate the dough for at least 2 hours.
  5. Preheat the oven to 350 degrees F.
  6. Roll the chilled dough into small walnut size balls. Put the 1/3 cup of sugar in a small bowl and roll the dough balls in it. Place them on a greased cookie sheet. Flatten the dough with a greased spatula. Make a small indentation with your thumb in the center of each cookie, fill indention with jam.
  7. Bake cookies for 10-12 minutes. Makes 8-10 dozen.

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Thoughts after baking:

First of all, I used strawberry jelly as that was what I had the most of. And the strawberry jelly was pretty good, I wonder how it would taste with a different one.

I’m not sure I copied the recipe out right, I think the salt and baking soda proportions are off. I’m pretty sure of the baking soda as the cookies came out really flat.

oopsmybad

After I took the dough out of the fridge, it was rock solid. I had to use an ice-cream scoop to get them out, that being the reason why they are so big.

Whoa

So after all that how did they taste? They are really good, but not very fruity. In fact, they have more of a buttery taste, which is why I changed the name from Merry Berry to Butter Berry.

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For more recipes inspired by the Hannah Swenson Mysteries, go to Special Ingredient Chocolate Chip Cookies

For more desserts, go to Peppermint Bark Chocolate Cupcakes

For more recipes, go to Chicken, Asparagus, and Tomato Pesto Pasta