October 2022 - Teas The Season

Fall is here and it’s the season for amazing baking. Cinnamon Apple Scones are one of those recipes. Easy to bake and perfect to enjoy, you can smell the aroma warming your home. Here’s how to put them together.

INGREDIENTS

All purpose flour
Sugar
Baking Powder
Baking Soda
Salt
Cinnamon
Unsalted Butter
Buttermilk
Egg
Shredded Apple
Powdered Sugar
Milk
Maple Syrup
Vanilla

PREPARATION

Preheat your oven to 425 degrees. Prepare 1 baking sheet or 2 cake pans with parchment paper. I prefer using the cake pans.

Mix all your dry ingredients together in one bowl. Cut in the butter, using your fingers to blend to crumbles. Peel and shred apple, squeezing out excess juice. Mix egg and milk together. Add apple, milk, and egg into the mixture. Fold gently until combined. Mixture will be loose.

If you prefer, you can use a food processor for this. Add all your dry ingredients to the bowl and pulse to combine. Add butter and pulse until small pea-sized crumbs. Add milk, egg and apple and pulse lightly bringing the dough together. It will resemble a course crumbly mixture but will come together when you knead it.

Turn out mixture onto floured surface and knead a few times, just to bring the dough together.

If using cake pans, form into one large circle or two smaller ones. This makes two 6-inch discs. Make cuts in the dough for the desired number of scones. I have made one large disc and cut it into 10-12 scones. This works also.

Top with cinnamon and sugar and place in the preheated oven for 15-20 minutes or until golden brown. I like to use Turbinado sugar with my cinnamon. When checking the scones, they will feel pretty firm to touch.

Remove from oven and allow to cool for 15 minutes. Using a serrated knife, cut through the scones. Finishing cooling while you prepare the glaze.

Glaze tops of scones with Maple Glaze. Spread or pipe the glaze onto the scones.

Apples Cinnamon Scones - glazed and ready to eat

STORAGE

I love to be able to have unbaked scones in my freezer, ready for that impromptu tea guest or to gift to a friend. These scones can be made ahead, placed in an air-tight container, and frozen for up to 3 months unbaked. When ready to use, bring to room temperature and bake as in the recipe. Now time to enjoy! Once baked, store for up to 2 days for best results.

SERVING

The best part of baking these Apple Cinnamon Scones is the serving. These scones are delicious with the traditional lemon curd and cream. Or slice an apple and serve warm with butter and jam for a delightful afternoon treat.

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Apple Cinnamon Scones

A great hearty fall scone with a light taste of apple and the flavor of cinnamon. Topped with a maple glaze. It's perfect with a cup of hot tea.

Course Scones

Keyword afternoon tea, afternoon tea scones, apples, cinnamon, fall, maple, scones

Prep Time 20

Cook Time 20

Cooling and glazing 20

Total Time 1

Servings 12 scones

Ingredients

2 cups All purpose flour
⅓ cup Sugar
2 tsp Baking Powder
½ tsp Baking Soda
Pinch of salt
1 tsp Cinnamon
½ cup Buttermilk Can use high fat or whole milk
1 Egg
1 cup Shredded Apple
¼ cup Unsalted Butter, chilled and cut in cubes
1 tbsp Cinnamon and Sugar Optional

GLAZE

1 cup Powdered Sugar
1 – 2 tbsp Milk
1 tbsp Maple Syrup
½ tsp Vanilla Extract

Instructions

Preheat oven to 425°. Prepare 1 baking sheet or 2 cake pans with parchment paper.
Combine all dry ingredients in bowl and mix together.
Cut in butter until in small crumbles.
Shred apple. Squeeze out excess juice. Add to mixture.
Mix together buttermilk and egg. Add to mixture.
Bring everything to a dough. If dough is sticky, add a little flour.
Turn out onto floured surface. Knead a few times.
Form into two 6-inch rounds. Place on prepared baking sheet or in prepared cake pans. Score the rounds into 6 scones. Sprinkle with cinnamon and sugar.
Bake in oven for 15-20 minutes or until golden brown. Remove and cool.
When scones are cooled, whisk together glaze ingredients and drizzle over scones. Let glaze harden before serving or storing.

Notes

These scones can be made in a food processor. Put dry ingredients into food processor bowl. Pulse to mix. Add butter and pulse until crumbly. Then add buttermilk, egg, and apple. Pulse lightly and then turn out on floured surface.

You can make 12 scones in one round depending on the size you want.

These scones can be made ahead of time and frozen unbaked up to 3 months. Allow to thaw for 10 minutes and then bake and glaze as above.

Store in air-tight container up to 1-2 days.

These scones have a dense quality. You can add 1/2 cup chopped pecans if you like. for a heartier texture.

The teacup pictured is vintage Royal Vale and the plate is vintage Homer Laughlin Eggshell Nautilus Dresden pattern.

This is a very easy and quick recipe for Cranberry Ham Salad. Served on Raisin Bread, this is a great choice for an afternoon tea sandwich. This Cranberry Ham Salad spread can be served on any bread and even crackers for a great appetizer or snack.

INGREDIENTS

Chopped Ham
Celery
Green Onion
Sweet Pickle Relish
Mayonnaise
Hard Boiled Egg
Dried Cranberries
Bread of choice

PREPARATION

Simple and quick, if you have chopped ham, it’s as simple as measuring everything and mixing in a bowl. If you don’t have chopped ham, I use 12 ounces of cooked ham and pulse in my food processor. As listed in the recipe, I use my food processor to chop the onion and celery as well. Just combine and mix together.

STORAGE

Cranberry Ham Salad can be made ahead of time, a great option when planning an afternoon tea or do ahead lunches. Storing in the refrigerator, this will last up to 5 days. If storing in the freezer, will last up to a month.

SERVING

This is a very versatile spread and not just restricted to bread. I like to use raisin bread, but any bread will work crackers. You can also add chopped pecans or walnuts as another variation. It’s all up to your imagination!

You can also use crackers or vegetables to create a delicious crudité.

Crackers and Cucumber as options for serving.

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5 from 1 vote

Cranberry Ham Salad on Raisin Bread

Ham salad spread. Very versatile and can be used for several sandwiches and on many different types of breads. This makes 3 cups of sandwich spread.

Course afternoon tea

Cuisine American

Keyword afternoon tea, Afternoon Tea Savory, ham salad, sandwich spread

Prep Time 30

Total Time 30

Servings 12 Sandwiches

Ingredients

2 cups Ground Ham Can use 12 ounces ham slices. Pulse in food processor to desired texture, small crumble.
2 tbsp Green Onions
1 Hard Boiled Egg
⅓ cup Celery
2 tbsp Pickle Relish
½-¾ cup Mayonnaise
⅖ cup Dried cranberries
Bread Slices I use raisin bread for tea sandwiches.

Instructions

Measure out ham, set aside. If needing to prepare, place in food processor and pulse until in crumbles. Remove and set aside in mixing bowl.
In food processor, lightly pulse green onion, celery, and hard boiled egg. Remove and place in mixing bowl with crumbled ham.
In mixing bowl, place ham, green onion, celery, hard boiled egg, pickle relish, dried cranberries and mayonnaise. Fold together. Add more mayonnaise if you like a wetter / looser spread.
Use as desired.

TEA SANDWICHES

If using for tea sandwiches, spread on full slice of bread, top with 2nd slice of bread. Trim off crusts and cut into 4 triangles. You can use any type of bread – I like the taste of Raisin Bread.

Notes

Can add chopped walnuts or pecans. Chop or pulse in food processor and then add to mix.

This salad will last up 5 days in the refrigerator.

You can freeze this salad, but should be freshly made to get the best benefit. Can be stored up to one month if frozen. Place in freezer safe container and ensure no air.

And of course, this makes a delightful savory for your afternoon tea.