Tea Party with a Grandson and his Girlfriend and Family Time

Tea party time over Labor Day weekend! 

My grandson, Riley, was home for a few days and his girlfriend was excited to come over for a charcuTEArie party.  

The charcuterie food was ready on the island with our birthday month teacups ready to fill with nuts, salami rose, assorted crackers, berry kabobs, mozzarella, tomato, and olive kabobs, meat and cheese rollups, scones, and treats.

The kabobs

Yummy drop chocolate chip drop scones with mock Devonshire cream

The three of us enjoying our tea.

Yield: 12-16

Author: Kitty, but recipe is adapted from How to Bake by Nick Malgieri

Oatmeal Chocolate Chip Scones

I used my favorite oatmeal raisin scone recipe, but added mini chocolate chips in place of the raisins, and made drop scones.

Ingredients

• For the Scones
• 1 and 1/2 cups flour
• 1 and 1/2 cups rolled oats
• 1/3 cup granulated or light brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter
• 1 cup mini semi-sweet chocolate chips
• 1 cup milk, plus milk for brushing the tops of the scone
• 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon (use sparkling sugar for crunch)
• Mock Devonshire Cream
• 1/2 cup whipping cream
• 1/2 cup sour cream
• 1 tablespoon powdered sugar

Instructions

1. For the Scones
2. Set rack in the middle of the oven & preheat oven to 450 degrees.
3. Combine the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse 5 times at 1-second intervals.
4. Cut the butter into 12 pieces, add to the bowl & pulse 12 times until the mixture looks like fine meal.
5. Add the chocolate chips & milk & pulse 3-4 times to form a very soft dough.
6. Generously flour the work surface, turn the dough out, and fold the dough over on itself for 3-4 times, until it is less sticky.
7. Divide the dough into 3 equal parts, for 12 scones, and make a 5" disk, or four equal parts, and make a 4" disk for 16 scones. Using a floured knife or bench scraper, quarter each disk. See NOTE for drop scones.
8. Arrange the scones on a parchment lined baking sheet, with 2" between them. Brush the tops with a little milk & sprinkle with the sugar-cinnamon mixture. Freeze the scones for 30 minutes, which is a trick I learned from King Arthur Flour, which helps for a higher rise. Bake the scones for 12-15 minutes, or until they are golden. Do not over bake as they will be dry.
9. I always freeze any extra scones, then thaw and reheat in a 350 degree oven for several minutes. Enjoy!
10. For the Mock Devonshire Cream
11. Beat the cream in a chilled bowl until stiff. Add sugar and fold in the sour cream. Serve with scones.

Notes

For drop scones: Drop the dough, by large spoonfuls, or with an ice cream scoop, onto cookie sheets that have been lined with parchment paper. You should get 12 large scones, or 16 medium.

You also can freeze the unbaked scones that have been shaped, and then store in a freezer proof bag or container, and bake as needed.

Some of my family came over for the Ohio State (my Alma Mater)  game to cheer on the Buckeyes!  Yes, we won...56-3!

I made mini sliders, a dense bean salad, and Gooey Peanut Butter S'mores Brownies.  Harper and Hayden asked to take some home for their school lunches.  They are really good!  You can find the recipe here.

 Thank you for your visit!  xo

I'm sharing with these parties:

Talking About It Tuesdays

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage