Vanilla and Chocolate Chip Mini Scones for a Tea Party

These mini scones were leftover from my group's tea party that I hosted. 

Irish Soda Bread Scones

It's an Irish tea inside today. 

Christmas Tea and Scones

I am always honored when invited to join Mary and Pam for Tea on Tuesdays. 

Pumpkin Scones

Oh Fall, why can't you stay here for a while longer?? 

Oatmeal Raisin Scones and Mock Devonshire Cream

          Some neighbors and I wanted to do a little afternoon tea get together. 

Carrot Cake Scones

It turned chilly here and teatime is inside. 

Chai Spice Scones

I am so grateful that we have had cooler temperatures! 

Easy Scones with Spicy Jam and Clotted Cream

I had a little tea on my patio.

Irish Apple Raisin Scones and Shrimp Scampi

 

 

My St. Patrick's Day table is set and I've made us some delicious scones. 

Blueberry Scones with Lemon Glaze

For this Memorial Day, I made some Blueberry Scones, and I'm having some blueberry tea that my sister sent to me.

Irish Soda Scones

My home is decorated for St. Patrick's Day, and I'm serving some Irish Soda Scones.

Dried Cherry and Chocolate Chip Scones

It's my birthday week and a sweet friend from Australia mailed me the darling tiered tray because she thought it would look pretty with my birthday month teacup.  Wasn't that so thoughtful?

Easiest Scones Ever

I'm sharing the most fluffy, fabulous scone recipe today by my little waterfall.

Maple Walnut Scones

How about a maple walnut scone and a cup of maple tea today?  My leopard print pumpkin was mod podged my me several years ago, by using leopard print tissue paper.  It looks pretty with my quilt-as-you-go minky throw that I made about 10 years ago.  It was a fun project, and was pre-cut in fabrics that I chose. 

The little cottage girl teapot was one that my mom gave me, and she had found it at a thrift store. Isn't it sweet?  It's elevated on a teacup and saucer.  The maple tea was given to me from a friend, who visited Canada (before Covid-19!!).

This is a Johnson Brothers Olde English Countryside teacup.

This pretty brown transferware plate is called Harvest, by Clarice.

My grandson, Riley, turned 17, and completed three birthdays in one week of grandchildren!

 

 

Yield: 6

Author: Kitty, but recipe is adapted from King Arthur Flour

Print

Maple Walnut Scones

The original recipe made 24 mini scones or 12 large. I cut the recipe in half.

Ingredients

• For the Scones:
• 1 and 3/4 cups flour
• heaping 1/3 cup toasted walnuts, chopped finely (save some extra for garnishing)
  
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter (I used salted), cold, and cut into pats
• 1/2 cup cold milk
• 2 and 1/2 tablespoons maple syrup
• 1/4 teaspoon vanilla (maple flavoring would be good, but I didn't have any)
  
• For the glaze:
• 1/2 cup powdered sugar
• pinch of salt
• 2 tablespoons maple syrup
• 1/8 teaspoon vanilla (or maple flavoring)

Instructions

1. For the Scones:
2. Toast the walnuts in a 350 degree oven for 7-9 minutes, and let cool, and then finely chop.
3. In a large bowl, combine the flour, baking powder, walnuts, and salt.
4. In a separate bowl or large liquid measuring cup, combine the milk, maple syrup, and the vanilla or maple flavoring.
5. Add the wet ingredients to the dry and mix until a soft dough is formed.
6. Flour a piece of parchment paper and scrape the dough onto the parchment paper or work surface. 
7. Gently pat the the dough into a circle that's about 6" in diameter and 3/4" thick.
8. Transfer the circle to a baking sheet, leaving the parchment paper, and using a sharp knife or pizza cutter, divide into six wedges.  Gently separate the wedges so that they are about 1" apart.
9. Preheat the oven to 425 degrees.  Place the pan in fridge to chill for about 20-30 minutes.  This helps their texture. 
10. Bake the scones for 15-20 minutes or until golden brown.
11. Remove from the oven , wait a few minutes and separate them with a knife and transfer them to a cooling rack.
12. To make the glaze:  Combine all of the galze ingredients, stirring until smooth.
13. When the scones are cool, drizzle them with the glaze.  I topped the glaze with some extra of the finely chopped toasted walnuts.
14. You can store the scones, well wrapped, at room temperature for several days or freeze for longer storage. 

Notes:

I like to freeze the unbaked scones and then pull out what I need and bake them fresh. You may allow a few extra minutes of baking time, if needed.

Created using The Recipes Generator

 

 

 Thank you for your visit!  xo

I am sharing this with:

Keep In Touch 

Full Plate 

All About Home with Debra 

All About Home with Amber 

Love Your Creativity Link Party

Meal Plan Monday

Apple Cinnamon Scones

Even though it doesn't feel like Fall here in Texas, I'm pretending that it does!  These Apple Cinnamon Scones will help me to get in the mood.  I bought a huge bunch of mums on clearance at a grocery store for 99 cents and was able to get four vases filled. 

Yield: 12-14 scones

Author: Kitty, but adapted from King Arthur Flour

Apple Cinnamon Scones

These scones are perfect for Fall, and I made them into drop scones. They are a perfect treat with a cup of coffee or tea.

ingredients:

• 2 3/4 cups flour
• 1/3 cup  granulated sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon apple pie spice or ground cinnamon
• 1/2 cup ( cold butter
• 3/4 cup apple, chopped into 1/2" pieces ( I peeled the apple, but you  don't need to)
• 3/4 cup  cinnamon chips
• 2 large eggs
• 1 teaspoon vanilla
• 3/4 cup  applesauce, unsweetened preferred
• Topping:
• 3 tablespoons coarse white sparkling sugar
• 1/2 teaspoon ground cinnamon

instructions:

How to cook Apple Cinnamon Scones

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.
2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
3. Stir in the chopped apple and cinnamon chips.
4. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6. Line a baking sheet with parchment.
7. Drop the dough onto the parchment paper, using an ice cream scoop.
8. To make the topping: Stir together the coarse sugar and cinnamon. Brush each scone with milk, and sprinkle with the topping.
9. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.  See NOTE
10. Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
11. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

NOTES:

I like to freeze the scones completely and put in a freezer proof container or bag, and take out a scone when needed and bake.

Created using The Recipes Generator

 My grandson, Caiden (#19) finally had a home game and I was able to see him play!

 Cissy and her cheerleading team was asked to perform with some other middle school teams at the TCU game.  My two youngest sons went to TCU on art scholarships.

 Here we are after the game...left to right, Molly, my daughter, me. Riley in back, Cissy, and Caiden.

 I also was asked recently by my youngest son to go to the Kite Festival in Dallas.  We were so hot, and my son bought the little ones a rainbow snow cone.  

Sitting under the tent helped us to cool off!

I am sharing this with:

Meal Plan Monday

Full Plate

Love Your Creativity Link Party

Birthday Scones and Birthday Fun

 I reached a milestone birthday yesterday, and I decided to make myself some scones with raspberries because I love them so much.  I surrounded my table with some of my birthday cards so that I could enjoy looking at them again.  

 I have always wanted a February teacup, so this year I found one on eBay at a good price and ordered it. 

 My oldest son and DIL bought me this pretty Cineraria plant.  I thought it looked pretty with my teacup.  This is the first time in 70 years that my Mom and I won't be talking on my birthday, so I included a favorite picture of the two of us having fun at my youngest son and DIL's wedding.

Yield: 8Author: Kitty

White Chocolate Raspberry Scones

I am a lover of raspberries and decided to make these scones for my birthday. I adapted the recipe from one that I found on the Epicurious site. They are so good and VERY moist. Blueberries would be good, and dried cherries or apricots. It's not a mistake that there is no butter in this recipe. You could also increase the whipping cream a little and just make drop scones.

ingredients:

• 1 and 1/2 cups + 2 T.  all-purpose flour
• 1/4 cup sugar
• 1/2 tablespoon plus 1/2  teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup white chocolate bits or white baking morsels
• 1 cup chilled whipping cream
• 1/2 cup frozen raspberries
• 1 tablespoons butter, melted
• Additional sugar ( I like to use sparkling sugar)

instructions:

1. Preheat oven to 375 degrees and lightly grease a baking sheet (I just use parchment paper).
2. In a large bowl, mix flour, 1/4 c sugar, baking powder and salt.
3. Stir in white chocolate chips and slowly add whipping cream, stirring in just enough to moisten ingredients.
4. Turn out onto lightly floured surface. Add frozen raspberries and knead gently for about 2 or 3 minutes until a soft dough forms.
5. Pat dough into rectangle about 1 to 1-1/2 inches high.
6. Divide into 4 smaller rectangles. Cut each rectangle diagonally, forming a total of 8 triangles.
7. Transfer to baking sheet,  spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
8. Bake 15 to 20 minutes until lightly browned.

NOTES:

I often cut  scones, place them on parchment paper and freeze the scones.  When frozen, transfer to a freeze proof container and then bake one, or how ever many you'd like, allowing maybe a couple of extra minutes.

Created using The Recipes Generator

I had dinner at my oldest son and DIL's house last Friday, and shared a wonderful birthday celebration with them.  For dessert, we had an assortment of mini Nothing Bundt cakes.  It was a fun time!

Selfie Time!

I had another party with the rest of my family, last night.  What a fun time we had with great food and happy memories.  They gave me a book with letters written by all of my family members which was very thoughtful and emotional.  

I am sharing this with these lovely parties:

Cooking and Crafting with J & J
Keep In Touch

Full Plate

Dishing It! & Digging It!

Christmas Scones

We really had some beautiful days here in Texas, and I set up our tea outside today.  Won't you join me for some Christmas Scones?  My baking Santa has been busy in the kitchen!  The greenery in the vase is from my East Palatka Holly trees, which look so pretty in the Winter and the birds like to feast on the berries. 

 I made this tea cozy, to add some festive cheer to my teapot.  

 My friend, Rosie, gifted me this Royal Albert teacup from her late mother's collection.

.

 This Santa keeps me company in my Kozy Kitchen!

My late hubby and I always made Christmas Jam for years and years to give as gifts.   The past five years, I made it by myself, but this year, Cissy helped me, and it was a special time to share with her.  You can find the recipe here.  

Yield: 12Author: Kitty, and adapted from King Arthur Flour

Christmas Scones

I needed to use up some buttermilk and found this wonderful recipe.

ingredients:

• 2 cups flour
• 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/2 cup (8 tablespoons) unsalted butter, cut into pats
• 1 cup dried cranberries, packed
• 1 cup diced pecans
• 1 cup buttermilk
• sparkling sugar, optional, but adds a nice crunch

instructions:

1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
2. Mix the dry ingredients in a large mixing bowl. Add the butter, working it in to make an unevenly crumbly mixture.
3. Add the fruit and nuts, mixing until they're evenly distributed. Stir in the buttermilk.
4. Turn the dough out onto a well-floured surface and cut it into two pieces. (Keep sprinkling on flour if you need to.) Form each into a disk, and gently pat each disk into a round about 6" in diameter.
5. Transfer the disks to the prepared baking sheet, and sprinkle them with sparkling sugar, if desired, pressing it in firmly.
6. With a bench scraper or sharp knife, cut the round into 6 wedges. Do this by cutting straight down through the dough so you shear the edges.  Separate the scones slightly; there should be about 1" between them at the outside edge.  Repeat with second disk.
7. Bake the scones for 20 minutes, or until they're just beginning to brown. A toothpick inserted into the center of one should come out clean, or perhaps with a few moist crumbs clinging to it.
8. Remove the scones from the oven, and serve them warm. To serve later, reheat for 10 minutes, lightly tented with foil, in a preheated 350°F oven.
9. Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.

Created using The Recipes Generator

I am sharing this with these lovely parties:
Tuesday Cuppa Tea 

Cooking and Crafting with J & J
Keep In Touch

Full Plate

Dishing It! & Digging It!

Cinnamon Bun Scones for the Royal Wedding Watch

 I fixed a tray for my bedroom, for watching the wedding of Harry and Meghan.  I'm using my pretty rose teapot and matching teacup that some dear friends gave me.  I have a tin of English breakfast tea for brewing, and a sausage and asparagus frittata, fresh berried with whipped cream and a yummy scone.

 I enjoyed the wedding while viewing from my comfy bed!

 The first kiss and hooray for love!

 Cissy came over on Friday and she mixed up the Cinnamon Bun Scones.  Here she is cutting the butter into the flour mixture.  She tried my pastry blender first, and then I showed her how to cut by using two knives.  She preferred this method.  The previous weekend, most of my family went to Arkansas, where we stay with friends on their ranch.  When Cissy came the days before we went, she asked what we were making.  I told her that we had three desserts to bring for our trip, but I didn't think we could make them all in an hour.  She so wisely said, "Yes we can.  We are professionals!"  Do you know what??  We completed all three in an hour!!

Yield: 12 sconesAuthor: Quaker Oats, and made by CissyPin it

Cinnamon Bun Scones

These yummy scones are reminiscent of cinnamon buns, but without all the wait!

ingredients:

2 cups flour

1 cup oats (quick or old-fashioned)

1/4 cup plus 2 tablespoons sugar (divided use)

1 tablespoon baking powder

1/4 teaspoon salt

1 stick butter, chilled and cut into 8 pieces

1/4 cup milk

1 egg, lightly beaten

1 teaspoon vanilla

1/2 cup toasted pecans (see note)

2 teaspoons cinnamon

 Glaze (recipe follows)

instructions:

Preheat oven to 425 degrees.  Spray cookie sheet with nonstick spray or line with parchment paper.

In a large bowl, combine flour, oats, 1/4 cup sugar, baking powder, and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

In small bowl, combine milk, egg, and vanilla; blend well.  Add to dry ingredients all at once, and stir with fork or rubber spatula just until dry ingredients are moistened.

In second small bowl, combine remaining 2 tablespoons sugar with pecan and cinnamon; mix well.  Sprinkle evenly over dough in bowl,  gently stir batter to swirl in cinnamon mixture. (Do not blend completely.) Drop dough by 1/4 cupfuls 2  inches apart on cookie sheet.

Bake 11-13 minutes or until golden brown.  Remove to wire rack; cool 5 minutes.  Drizzle glaze over tops of warm scones and serve. 

GLAZE:  In small blowl, combine 3/4 cup confectioners' sugar and 3-4 teaspoons orange juice or milk.

NOTE: To toast pecans, preheat oven to 350 degrees.  Spread pecans in single layer in baking pan and bake until lightly browned and fragrant, about 6-8 minutes.

http://www.kittyskozykitchen.com/2018/05/cinnamon-bun-scones-for-royal-wedding.html

Created using The Recipes Generator 

Create beautiful and printable recipe cards for your recipes. It works with Blogger, SquareSpace, Wiz, Wordpress, and any other platform you could think of. The best recipe plugin for Blogspot and Squarespace. Use this tool to add a printable recipe card for Blogger.

My grandson, Caiden, celebrated his 13th birthday in Arkansas!  He had fun 4-wheeling, fishing, playing paint ball,  and swimming in the river!

My granddaughter, Avery, turned 11 this past week, and I was able to take her to dinner on the day before her birthday.  It's always so nice being with this sweet girl!

Here's a picture of our family members that went to Arkansas. 

I am sharing this with these lovely parties:

Tuesday Cuppa Tea 

Cooking and Crafting with J & J
Keep In Touch 

Tea in the Garden

Share Your Cup

Full Plate

Dishing It! & Digging It!