Category: Recipes

Decadent Chocolate Chip Scones: A Delicious Twist on a Classic

Decadent Chocolate Chip Scones are a delightful variation of the traditional British scone. These scones combine the rich, buttery flavor of classic scones with the indulgence of chocolate chips, making them a perfect treat for any time of the day. Whether enjoyed with a cup of tea for breakfast, as an afternoon snack, or even as a dessert, these scones are sure to satisfy your sweet tooth.

Ingredients

For the Scones:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (semisweet or dark chocolate)

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat and Prepare:
   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in Butter:
   • Add the cold, cubed butter to the dry ingredients.
   • Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Combine Wet Ingredients:
   • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Form the Dough:
   • Add the wet ingredients to the dry mixture and stir until just combined.
   • Fold in the chocolate chips, ensuring they are evenly distributed.
6. Shape the Scones:
   • Turn the dough out onto a floured surface and gently knead it a few times.
   • Shape the dough into a circle about 1-inch thick.
   • Cut the circle into 8 wedges (like a pizza) and place them on the prepared baking sheet.
7. Bake:
   • Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown around the edges and a toothpick inserted into the center comes out clean.
8. Cool and Glaze (Optional):
   • Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
   • If desired, make the glaze by mixing powdered sugar, milk, and vanilla extract until smooth.
   • Drizzle the glaze over the cooled scones.

Tips for Success

• Cold Ingredients: Ensure that the butter and heavy cream are cold. This helps create a flaky texture in the scones.
• Do Not Overmix: Mix the dough until just combined to prevent the scones from becoming tough.
• Evenly Distribute Chocolate Chips: Fold in the chocolate chips gently to ensure they are evenly spread throughout the dough.

ENJOY!

Decadent Chocolate Chip Scones are a perfect indulgence for any occasion. Their buttery, flaky texture combined with the richness of chocolate makes them a delightful treat. Easy to make and even easier to enjoy, these scones are sure to become a favorite in your baking repertoire. Serve them warm with a cup of your favorite tea and savor the deliciousness!

Our Pairing Suggestions

• English Breakfast Tea: The robust flavor of English Breakfast Tea pairs beautifully with the rich, sweet chocolate chips. We suggest Taylors of Harrogate English Breakfast Tea

• Chai Tea: The spices in Chai Tea complement the sweetness of the scones, creating a cozy, warming combination. The classic Twinnings Chai Tea is a favorite of ours.

• Peppermint Tea: For a refreshing contrast, pair the scones with a cup of peppermint tea, which offers a cool, clean flavor. We cannot go past the Republic of Tea Chocolate Peppermint Tea

Enjoy baking these delightful scones and sharing them with friends and family. Happy baking and brewing!

Want more great recipes?

The Classic Lemon Drizzle Cake is a fabulous cake known for its light, moist texture and bright, tangy flavor. It’s a quintessentially British cake, often enjoyed with a cup of tea. This cake’s simplicity and refreshing taste make it a favorite for many, offering a perfect balance of sweetness and zest.

Ingredients

For the Cake:

• 1 1/2 cups self-rising flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• Zest of 2 lemons
• 1/2 cup whole milk

For the Drizzle:

• Juice of 2 lemons
• 1/2 cup powdered sugar

Instructions

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C).
   • Grease and line a loaf tin with parchment paper.
2. Cream Butter and Sugar:
   • In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
3. Add Eggs and Lemon Zest:
   • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
   • Mix in the zest of 2 lemons, which will give the cake its distinctive citrus flavor.
4. Combine Dry Ingredients:
   • Gradually fold in the self-rising flour, alternating with the whole milk. Start and end with the flour. Mix until just combined, being careful not to overmix.
5. Bake:
   • Pour the batter into the prepared loaf tin, spreading it evenly.
   • Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
6. Prepare the Drizzle:
   • While the cake is baking, mix the lemon juice and powdered sugar in a small bowl until smooth.
7. Drizzle:
   • As soon as the cake comes out of the oven, use a skewer to poke several holes all over the top.
   • Pour the lemon drizzle mixture evenly over the hot cake, allowing it to soak in.
8. Cool and Serve:
   • Let the cake cool in the tin for about 15 minutes, then transfer it to a wire rack to cool completely.
   • Slice and serve the cake with a cup of your favorite tea.

Tips for Success

• Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before starting. This helps in achieving a smooth, even batter.
• Lemon Zest: Use a fine grater or zester to avoid the bitter white pith beneath the lemon skin.
• Drizzle Timing: Pour the lemon drizzle over the cake while it’s still warm from the oven. This ensures that the syrup penetrates the cake, adding moisture and flavor.

Pairing Suggestions

• Earl Grey Tea: The citrusy notes of Earl Grey complement the lemony flavor of the cake. We love Taylors Classic Earl Grey

• Green Tea: A light, floral green tea pairs well, offering a refreshing contrast to the sweet and tangy cake. Our choice is Luxmi Estates Tokyo Green Tea

• Chamomile Tea: For a calming combination, try pairing your lemon drizzle cake with a soothing cup of chamomile tea. We suggest Harney&Sons Chamomile Tea

And Enjoy!

The Classic Lemon Drizzle Cake is a delightful treat that’s perfect for any occasion. Its light, fluffy texture and vibrant lemon flavor make it a crowd-pleaser, especially when served with a nice cup of tea. Whether you’re hosting a tea party or looking for a delicious dessert, this cake is sure to impress. Enjoy the simplicity and elegance of this timeless bake!

Looking for more great recipes?

In the world of tea, each sip can send us on a journey of flavors, aromas, and sensations. Tea calms our senses and soothes our soul. With an endless choice of teas, finding the perfect blend can be an adventure in itself.

Today we wanted to explore some of the classic teas we serve at a tea party. We will share with you the best tea flavors available and where to buy them.

Chamomile Herbal Tea:

Relax and unwind with a soothing cup of Chamomile Herbal Tea. Known for its calming properties and mild, apple-like flavor, chamomile tea is the perfect choice for winding down after a long day or preparing for a restful night’s sleep. We recently tried and loved Wild Bliss Organic Chamomile Tea and will be using this a lot more now.

Peppermint Infusion:

Refresh your senses with the invigorating flavor of Peppermint Infusion. This cooling herbal tea offers a burst of minty freshness with every sip, making it an ideal choice for revitalizing your mind and body any time of day. We love Taylors of Harrogates version of Peppermint Tea the best.

Masala Chai:

Sometimes the tea you need is bold and spicy, then we suggest Masala Chai, a traditional Indian tea blend that combines black tea with a blend of aromatic spices such as cinnamon, cardamom, ginger, and cloves. This rich and flavorful brew is perfect for warming up on chilly days or indulging in a cozy afternoon treat.

We recommend Golden Masala Chai with tumeric and maca.

Fruit Infusion Teas

For a burst of fruity flavor, we love to serve a variety of fruit-infused teas such as Raspberry Hibiscus, Peach Apricot, or Blueberry Acai. These refreshing blends make vibrant brews that are perfect for enjoying hot or iced.

We love to serve an iced Blackberry Raspberry Hibiscus Tea

With these classic tea flavors you are sure to have a fabulous tea party. Your guests will be delighted whether they prefer the bold richness of black tea, the delicate sweetness of green tea, or the soothing comfort of herbal infusions, there’s a tea flavor to suit every taste and occasion.

Happy sipping!

Tea parties are designed to be exquisite affairs where every sip and bite matters. Tea Pairings take your tea party to the next level by matching the right tea to your tea party menu. This is the perfect way to impress your guests by tantalizing their taste buds with complementary flavors and aromas.

In this post we take you on a short journey into the art of tea pairings, and together we will explore the perfect combinations for a memorable tea party.

Savory Delights Pairings:

Add a new dimension to your savory course, by suggesting paired teas that will bring out the best of your beautiful menu choice.

Our menu suggestions:

Finger Sandwiches: Light and delicate cucumber sandwiches or savory smoked salmon can be beautifully complemented by a floral and refreshing green tea, such as Jasmine or Sencha.

You can find our tea party sandwich recipes here.

Quiches and Tarts: The buttery richness of quiches and savory tarts pairs wonderfully with a classic Earl Grey or a bold Assam tea, to add a hint of citrus or maltiness.

Cheese Platter: Whether it’s a creamy Brie or a sharp Cheddar, cheese lovers will appreciate the balanced complexity of an oolong tea like Tieguanyin (Oolong tea) or a lightly oxidized Darjeeling, which cuts through the richness with a floral and fruity profile.

Sweet Treats Tea Pairings:

Pairing teas with sweet treats at a tea party is a joy. Here are our menu suggestions:

Scones with Clotted Cream and Jam: The quintessential tea party indulgence, English scones are elevated when paired with a traditional English Breakfast tea or a robust Ceylon tea, whose malty notes compliment the richness of the cream and sweetness of the jam.

Pastries and Petit Fours: Delicate pastries and petit fours find their match in a fragrant and slightly sweet tea like Moroccan Mint or a floral Jasmine Pearl tea, enhancing the intricate flavors without overpowering them.

Chocolate Desserts: For chocolate lovers, a rich and robust black tea such as Keemun or a smoky Lapsang Souchong creates a harmonious balance, bringing out the depth of flavor in decadent chocolate desserts.

Our other favorite pairings:

Fresh Fruit: Fruits like strawberries, raspberries, and melons pair beautifully with a delicate white tea like Silver Needle or Pai Mu Tan, allowing the natural sweetness of the fruit to shine.

Nuts and Dried Fruits: The nutty and earthy flavors of almonds, walnuts, and dried apricots find harmony with a smooth and mellow tea such as a Golden Monkey black tea or a nutty Hojicha green tea.

The secret to good tea pairing lies in experimentation and discovering combinations that delight your guests. By offering a selection of teas and food, your tea party will surely be a resounding success, leaving guests enchanted and eager for more.

When you feel the need to inject a little sweetness and joy into your day, this fluffy pink slice is sure to make you smile. It is pink and fluffy and has the perfect combination of sweet marshmallow with a crumbly shortbread base. This is one slice that is hard to decline a second serving.

This recipe is a childhood favorite that we remember our mothers and grandmothers baking for birthdays and celebrations. It was the treat that we all wanted to eat first!

You may not have heard of Princess Louise, the 6th daughter of Queen Victoria. But, we are certain you are going to love this old-fashioned cake slice, that was named after her.

Louise Cake is one of our favorite recipes for serving at Afternoon tea.

This delightfully easy-to-bake treat has a thin layer of cake that is topped with raspberry jam and coconut meringue and then baked in the oven to make a sweet crisp coconut-flavored slice.

Ingredients

For the Cake Base:

125 grams (4.4 ounces) of unsalted butter

3/4 cup sugar (fine)

3 egg yolks (at room temperature)

2 cups flour

2 teaspoons baking powder

1/2 teaspoon vanilla essence

For the Coconut-Meringue Topping:

1/4 cup castor sugar (very fine)

3 egg whites (at room temperature)

1 1/4 cups desiccated coconut

1 teaspoon vanilla essence

3/4 cup raspberry jam

Method

Preheat the oven to 150 C / 300 F.

Lightly grease an 11 x 7-inch (30cm x 20cm) rectangular cake tin.

In a mixing bowl cream together the butter and sugar until light and fluffy.

Add the three egg yolks, one at a time, beating well after each addition.

Sift the flour and baking powder together. Fold into the creamed butter-sugar mixture. (The dough will seem quite crumbly)

Press dough into the bottom of the greased cake tin.

Bake for 10 minutes then remove from the oven to cool for 5 minutes.

Increase the oven temperature to 180°C.

To make the coconut-meringue topping:

In a clean bowl, beat the three egg whites until soft peaks appear.

Gradually add the 1/4 cup sugar while continuing to beat the whites until they form stiff, glossy peaks.

Gently fold in the desiccated coconut and vanilla essence.

Spread a thin layer of jam over the slightly cooled base in the pan.

Spoon and spread the coconut meringue over the jam, making sure the meringue completely covers the jam.

Return to the oven on a lower shelf and bake for 15 -20 minutes or until the meringue top is a soft eggshell color.

Remove from the oven and cool in the tin for 10 minutes then remove and cut into squares.

Want more Afternoon tea recipes?

Try our delicious Carrot Cake with crushed pineapple and Cream Cheese Icing.

What better way to add some authenticity to a 1920s party than to use some of the original recipes from the roaring 1920s?

We are here to help with 10 of the most fabulous prohibition cocktails from the 1920s and 30s. Cheers!

• BRANDY JULEP
• BRANDY SOUR
• CARLETON RICKEY—St. Louis Style
• CHAMPAGNE JULEP
• FANCY WHISKEY SMASH
• GILLETTE COCKTAIL—Chicago Style
• GIN DAISY
• LADIES’ DELIGHT—Thursday Luncheon Punch
• MINT JULEP—Kentucky Style
• OLD FASHION COCKTAIL
• Want more inspiration for a fabulous 1920s style party? We have more….

BRANDY JULEP

Into a small Bar glass pour ¾ of a Wine glass of Water and stir in 1 heaping teaspoonful of Bar Sugar.

Bruise 3 or 4 sprigs of Mint in the Sugar and Water with a Muddler until the flavor of the Mint has been extracted.

Then withdraw the Mint and pour the flavored Water into a tall Shell glass or large Goblet, which has been filled with fine Ice, and add:

1 jigger of Brandy.

2 dashes Jamaica Rum.

Stir well.

Decorate with few sprigs of Mint by planting the sprigs stems downward in the Ice around the rim of glass; dress with Fruit and serve

BRANDY SOUR

Fill large Bar glass ¾ full Shaved Ice.

2 teaspoonfuls Bar Sugar.

3 dashes Lemon or Lime Juice.

3 dashes Seltzer or Apollinaris Water.

1 jigger Brandy.

Stir; strain into Sour glass; dress with Fruit and serve.

CARLETON RICKEY—St. Louis Style

Use a large Mixing glass; fill with lump Ice.

Juice 1 Lime.

Drop squeezed Lime in glass.

1 jigger Old Bourbon Whiskey.

Fill with Sweet Soda.

Stir well and serve.

CHAMPAGNE JULEP

Fill medium size Shell glass ⅓ full Cracked Ice.

2 teaspoonfuls Bar Sugar.

2 sprigs bruised Mint.

Pour Champagne slowly into the glass, stirring gently at the same time.

Dress with fruit; dash with Brandy and serve with Straws.

FANCY WHISKEY SMASH

Fill large Bar glass ½ full Shaved Ice.

2 teaspoonfuls Bar Sugar.

3 sprigs Mint pressed with a muddler in 1 jigger aerated Water.

1 jigger Whiskey.

Stir well; strain into Sour glass; dress with Fruit and serve.

GILLETTE COCKTAIL—Chicago Style

Use a large Mixing glass; fill with Lump Ice.

Juice ½ Lime.

1½ jiggers Burnette’s Old Tom Gin.

½ teaspoonful Bar Sugar.

Stir well and strain into Cocktail glass.

GIN DAISY

Juice of ½ of a Lime.

1 shot Cusenier Grenadine.

1 jigger Sir Robert Burnette’s Old Tom Gin.

Serve in a Mug with Lump Ice; fill with Seltzer.

Stir well and decorate with the skin of the Lime and fresh Mint and serve with Straws.

LADIES’ DELIGHT—Thursday Luncheon Punch

1 quart of Orange Pekoe Tea (cold).

1 quart of Old Country Club Brandy.

1 pint of Lemon Juice.

1 pint of Orange Juice.

½ pint of Pineapple Juice.

2 quarts Berncastler Berg.

1 pint of Bar Sugar.

Use a large Punch bowl with one Lump of Ice.

Pour in mixture; add one quart of Cook’s Imperial Champagne.

Stir well; decorate with fresh Mint, Fruit in season, and serve.

MINT JULEP—Kentucky Style

Use a large Silver Mug.

Dissolve one lump of Sugar in one-half shot of Water.

Fill mug with Fine Ice.

Two jiggers of Old Bourbon Whiskey.

Stir well; add one bouquet of Mint and serve.

Be careful and not bruise the Mint.

OLD FASHION COCKTAIL

Use a Toddy glass.

1 lump of Ice.

2 dashes of Angostura Bitters.

1 lump of Sugar and dissolve in Water.

1½ jiggers of Bourbon Whiskey.

Twist a piece of Lemon Skin over the drink and drop it in. Stir well and serve.

Want more inspiration for a fabulous 1920s style party? We have more….