The Tea Witch Blog

MAPLE SCONES

1 ½ cup all-purpose flour

1 ½ teaspoon baking powder

½ teaspoon salt

3 tablespoons granulated sugar

¾ cup heavy cream

½ teaspoon vanilla extract

¼ teaspoon maple extract

INSTRCTIONS

1. Preheat your oven to 425 Fahrenheit and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. In a liquid measuring cup or bowl, stir together heavy cream, vanilla, and maple.
3. Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl. Use clean hands to finish mixing and shape dough into a ball. Turn out onto a lightly floured surface. Press dough out to a disk about 5 ½ inches across or ¾ inch thick.
4. Use a dough scraper or knife to cut circle in 6 triangles. Transfer scones to your prepared baking sheet, arranging the wedges in a circle about 1 inch apart. Brush the scones with a little cream to help them brown.
5. Bake for 14 to 16 minutes, until scones are baked through and lightly golden brown.
6. Cool before serving.

Yields 6 Scones

---

PUMPKIN CURD

2 cups of canned pumpkin puree

2 inches of fresh ginger root, peeled and grated

Grated zest and juice of 1 lime

2 cups granulated sugar

1/8 teaspoon nutmeg, ground

¾ cup (1 ½ sticks or cubes) unsalted butter, cut into cubes

4 eggs, beaten

INSTURCTIONS

1. Use a garlic press to squeeze the ginger and to reserve the juice. Discard the ginger solids.
2. In a medium-size saucepan over medium-low heat, place the lime zest and juice, ginger juice, pumpkin puree, nutmeg, and sugar. Stir until the sugar completely dissolves. Remove from heat and strain the pumpkin mixture into a heat-proof bowl set over a saucepan or double boiler of barely simmering water. Add butter and stir until completely melted.
3. Using a fine strainer, pour the beaten eggs through it and into the bowl with the pumpkin mixture. Continue cooking, stirring often at the beginning and then continuously at the end, until the mixture coats the back of a spoon, approximately 30 minutes. Do not let it boil or the mixture will curdle.
4. Remove from heat and pour the pumpkin curd mixture into warm sterilized glass jars. Seal and let it cool. The pumpkin curd will continue to thicken as it cools.
5. Use immediately or store in the refrigerator for 1 week.

Yields 3 cups

---

HONEY APPLE CIDER SCONES

2 cups all-purpose flour

¼ cup sugar

¼ cup firm butter

1/3 cup chopped apple

1 egg

1/3 cup apple cider

½ cup chopped pecans

1 ½ teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

INSTRUCTIONS

1. Preheat oven to 400 Fahrenheit and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Using a pastry blender, cut butter into flour mixture until it resembles course crumbs.
2. Mix in egg and apple cider.
3. Chop apple and blend into dough mixture.
4. Turn dough onto lightly floured board. Pat dough into a ½ thick circle.
5. Use 2” biscuit cutter to cut scones. Re-roll and flatten to use all the dough.
6. Arrange on your baking sheet, touching each other.
7. Melt 2 tablespoons of butter and brush the tops of the scones with the melted butter.
8. Bake for 12 minutes.
9. Place on a wire rack to cool. One cool, drizzle honey over the scones just before serving.

Yields 15

---

BACON JAM

¾ pound bacon cut into inch slices then cut in half

1 large shallot minced

2 garlic cloves minced

½ cup light brown sugar

¼ cup sherry vinegar

¼ cup water

¼ cup maple syrup

¼ cup bourbon (optional: half maple syrup, half water)

1 teaspoon yellow mustard

Dash of salt

INSTRUCTIONS

1. In a medium skillet, cook bacon, stirring occasionally, until done and on the verge of crisp, approximately 10 minutes. Remove to a paper towel-lined plate.
2. Add garlic and shallot directly to the same skillet with rendered bacon fat. Soften for approximately 4-5 minutes. Add remaining ingredients, stir well. Simmer on low heat for 10-15 minutes, stirring occasionally, until it starts to thicken and get a jam consistency.
3. Liquids should evaporate, at this time, add bacon. Stir well, off heat, and allow to cool slightly. This should leave you with a sticky bacon jam.

Yields 2 cups

---

CLOTTED CREAM

A pint of heavy whipping cream

INSTRUCTIONS

1. Preheat oven to lowest setting (around 175 to 180 F)
2. Pour heavy whipping cream into a 9×13 glass pan
3. Cover tightly with foil. Put the pan in the oven for about 12 hours until the top is lightly golden.
4. Remove from oven and let cool.
5. Move to the fridge for at least 12 hours until cream is solid.
6. Scoop into a jar and serve with scones.

---

PEAR BRIE PROSCIUTTO BRUSCHETTA

1 French baguette, cut into 12 thin slices

1 bosc pear, cut into 12 thin slices

4 – 6 oz brie cheese, divided into 12 pieces

6 oz prosciutto, 10 – 12 strips

3 tablespoons butter

INSTRUCTIONS

1. Spread butter on both sides of each bread slice, and toast lightly under a broiler for 1-2 minutes each side. You can also use a toaster.
2. When bread is golden, lay the pieces on a baking sheet and layer with slice of pear and brie. Finally, wrap a prosciutto and bake at 350 F for 10-13 minutes.
3. When the cheese has melted, remove from oven and allow to cool slightly before serving.

Yields 12

---

POMEGRANATE PECAN WHIPPED FETA CROSTINI

1 French baguette, cut into 12 thin slices

1 pomegranate, collect the seeds

1 cup roasted pecans

8 oz block feta cheese

½ cup Greek yogurt

2 tablespoon olive oil

3 tablespoons butter

INSTRUCTIONS

1. Combine the feta cheese, Greek yogurt, and olive oil in a food processor or blender and process until smooth. If the texture is too thick, add in 1 teaspoon of water at a time until desired consistency is reached.
2. Spread butter on both sides of each bread slice, and toast lightly under a broiler for 1-2 minutes each side. You can also use a toaster.
3. When bread is golden, lay the pieces on a baking sheet and layer with the whipped feta, roasted pecans, and the pomegranate seeds.

Yields 12

---

APPLE BUTTER TURKEY GOUDA TEA SANDWICHES

2 tablespoons apple butter

24 very thin slices wheat or white bread, crusts removed

12 slices deli turkey

12 thin slices smoked gouda cheese

INSTRUCTIONS

1. Spread apple butter over each bread slice.
2. Layer the turkey and cheese over each of the 12 bread slices; top with remaining bread. Cut each sandwich into quarters.

Yields 4 dozen

---

BEET ARUGULA GOAT CHEESE TEA SANDWICHES

4 oz goat cheese, softened

2 tablespoons snipped chives

2 tablespoons chopped fresh dill

2 teaspoons extra virgin olive oil

Pinches of salt

Ground pepper to taste

24 very thin slices of wheat or white bread, crusts removed

2 tablespoons chopped walnuts, toasted

4 oz sliced pickled beets

2 cups arugula

INSTRUCTIONS

1. Mash goat cheese, chives, dill, oil, salt and pepper together in small bowl. Spread the goat cheese mixture on one side of the 12 slices of bread. Sprinkle with walnuts, then layer on beets and arugula. Top with the rest of bread slices and cut into quarters.

Yields 4 dozen

---

RICH CHOCOLATE CHIP TOFFEE BARS

2 1/3 cups all-purpose flour

2/3 cup packed light brown sugar

¾ cup (1 ½ sticks) butter or margarine

1 egg, slightly beaten

2 cups semi-sweet chocolate chips, divided

1 cup coarsely chopped nuts

1 can (14 ounces) sweetened condensed milk

1 ¾ (10-ounce package) English toffee bits, divided

INSTRUCTIONS

1. Heat oven to 350 F. Grease 13x9x2 – inch baking pan.
2. Stir together flour and brown sugar in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add egg, mix well. Stir in 1 ½ cups chocolate chips and nuts. Reserve 1 ½ cups mixture. Press remaining crumb mixture onto bottom of prepared pan.
3. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust. Top with 1 ½ cups toffee bits. Sprinkle reserved crumb mixture and remaining ½ cup chips over top.
4. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining ¼ cup toffee bits. Cool completely in pan on wire rack. Cut into bars.

Yields 30 bars

---

ALMOND FUDGE TOPPED SHORTBREAD

1 cup (2 sticks) butter or margarine, softened

½ cup powdered sugar

¼ teaspoon salt

1 ¼ cups all-purpose flour

2 cups (12-ounce package) semi-sweet chocolate chips

1 (14-ounce) can sweetened condensed milk

½ teaspoon almond extract

½ cup sliced almonds, toasted

INSTRUCTIONS

1. Heat oven to 350 F. Grease 13x9x2-inch baking pan.
2. Beat butter, powdered sugar, and salt in a large bowl until fluffy. Add flour; mix well. With floured hands, press evenly into prepared pan.
3. Bake 20 minutes or until lightly browned.
4. Melt chocolate chips and sweetened condensed milk in heavy saucepan over low heat, stirring constantly. Remove from heat, stir in extract. Spread evenly over baked shortbread. Garnish with almonds, press down firmly. Cool. Chill 3 hours or until form. Cut into bars. Store covered in room temperature.

Yields 24 to 30 bars

---

PEANUT BUTTER CHIP TRIANGLES

1 ½ cups all-purpose flour

½ cup packed light brown sugar

½ cup (1 stick) cold butter or margarine

1 2/3 cups (10-ounce package) peanut butter chips, divided

1 can (14 ouches) sweetened condensed milk

1 egg, slightly beaten

1 teaspoon vanilla extract

¾ cup chopped walnuts

Powdered sugar (optional)

INSTRUCTIONS

1. Heat oven to 350 F. Stir together flour and brown sugar in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in ½ cup peanut butter chips. Press mixture into bottom of ungreased 13x9x2-inch baking pan. Bake 15 minutes.
2. Meanwhile, combine sweetened condensed milk, egg, and vanilla in a large bowl. Stir in remaining chips and walnuts. Spread evening over hot baked crust.
3. Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut in 2 or 2 ½ inch squares diagonally into triangles. Sift powdered sugar over top, if desired.

Yields 24 to 40 triangles