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Spring is here and for some ladies it is a wonderful time for a tea. I am currently serving as co-president of the Ladies Group of St. Andrew Parish. One of the annual events is our May Tea with some members ‘sponsoring’ a table and being fully responsible for providing a unique tablescape and some edibles. Others just bring some wonderful finger foods to enjoy. I am seriously thinking about co-sponsoring a table which means I need to start planning what I would do. (The photo below was the table I was assigned as a guest for last year’s May Tea.)
For this month’s CreativeHOP, I decided to try my hand at baking scones. They are definitely a favorite for any tea party, whether sweet or savory. I had a hankering for something citrus in flavor, so I set out looking for ideas to make a lemon scone. The recipe below pulls from 3 different recipes (basic scone recipe with ideas for customizing in the (affiliate link) How to Cook Everything Cookbook, Amazing Lemon Scones, and Lemon Ginger Scones with Brown Rice Flour and Agave Nectar to bring my own twist in these Lemon and Ginger Scones.
As I am continually trying to make things a little more healthy, I used freshly ground soft wheat berries (which gives you a whole wheat pastry flour.) This makes the scones have a bit more of a ‘chew’ or ‘crunch’ factor when you take a bite without adding any nuts. My second attempt at a healthier recipe was substituting agave nectar for granulated sugar. Finally, I used an organic lemon for the fresh zest so that I didn’t have to worry so much about pesticides in the rind.
Something I might try in the future is substituting the rind and juice with a few drops of lemon essential oil. I just haven’t gotten super brave about making those substitutions yet.
- For the scones:
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. ground ginger
- approximately 1/3 tsp. salt (I use Himalayan pink)
- 3/4 cup cold unsalted butter, cut into small cubes
- 9 Tbsp. whole milk or cream
- 3 Tbsp. lemon juice
- 2 1/2 tsp. lemon zest
- 1 egg
- For Icing:
- 2 cups powdered sugar
- 1/3 cup butter, melted
- 2 1/2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- water as needed to get desired consistency
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, toss together the dry ingredients (flour, baking soda, baking powder, ground ginger, and salt.)
- Using a pastry blender, cut the butter cubes into the flour mixture until a crumbly consistency is achieved.
- In a separate bowl, mix together the milk, lemon juice, lemon zest, vanilla extract, and egg.
- Add the wet ingredients to the dry ingredients, stirring just long enough to incorporate everything.
- The resulting 'dough' will most likely be sticky. Running your hands under very cold water can help avoid too much sticking while you press the dough into a round approximately 3/4 of an inch in height.
- Cut the dough into wedges (approximately 10.)
- On a cookie sheet lined with parchment paper or well greased, place the wedges with about 1 inch between each. Bake 11 to 15 minutes (time varies on size of the scone.)
- Cool for at least 15 minutes before glazing.
- Preparing the Icing
- In a small bowl, blend together the icing ingredients. Add water 1 tsp. at a time until you get the desired consistency for drizzling on top of the cooled scones.
Having walked through this process once, I am feeling more confident in trying out different flavor combinations. In many ways, scones are a slightly more decadent biscuit and either baked item can be customized through the addition of fruits, nuts, or even meat and cheese.
Do you enjoy a nice tea party?
What is your favorite flavor of scone you’ve either made or eaten?
For more amazing Easter and Springtime ideas, check out some blog posts from a few of my favorite bloggers:
- Easy Easter Craft: Washcloth Bunny by Confessions of an Overworked Mom
- Easy DIY Garden Markers by A Mom’s Take
- Bunny Cupcakes by This Mama Loves
- Simple Spring Wreath by Simply Southern Mom
- Carrot (Cake) Cupcakes by Mom Does It All
- Ultimate Easter Egg Dye Guide by The Guavalicious Life
- >DIY Homemade Bird Feeder by My So Called Balanced Life
- Edible Easter Placemats by Two Boys One Girl and a Crazy Mom
- DIY Colorful Spring Wreath by Home and Garden Cafe
- Monogrammed Earrings by How Was Your Day
- Nest Necklace by Style on Maine
- Fun and Healthy Easter Recipe for Kids: Crepe Cookies by Our Family World
- Make an Easy Painted Eggs Easter Craft with Dollar Store Supplies by My Kids Guide
- Spring Button Canvas by Better in Bulk
- Carrot Cake Cookie Cups by About a Mom
- Spring Tulle Wreath by Upstate Ramblings
- Easy DIY Spring Tote Bag for Girls by Philzendia