High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"Horn O' Plenty To Go Around" 2 cups self-rising flour
It’s almost that time again to set out your cornucopia and celebrate the traditions of the Fall harvest and the upcoming holidays. To go along with that Horn O’ Plenty and all the other trappings on your Autumn Afternoon Tea table, you will want to fill your three-tiered server with heartwarming Fruitcake Scones. They’re nothing like their often belittled cousin, and you and your guests will be treated to all the sweet goodies hidden inside.
1/3 cup plus 2 tablespoons
granulated sugar, divided
(can substitute Splenda)
6 tablespoons unsalted butter
1 (8 oz.) container mixed
candied fruit
3/4 cup chopped pecans
1/3 cup buttermilk
1/4 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 egg white, lightly beaten
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Combine flour and 1/3 cup sugar in a large bowl.
Cut in the butter, with a pastry blender, until the mixture forms coarse crumbs.
Mix in the candied fruit and pecans.
In a separate bowl, whisk together the buttermilk, heavy cream, egg and vanilla.
Add the buttermilk mixture to the flour mixture, and stir until it is just combined. The dough will be sticky.
Divide the dough into two balls. On a lightly floured surface, roll each of the dough balls into an 8" circle, and cut them into 6 wedges. Brush the wedges with the beaten egg white and sprinkle evenly with the two tablespoons of sugar.
Place the scones on the baking sheets and bake 10-12 minutes, or until lightly browned.
To finish dressing your Autumn Afternoon Tea table, put out a pot of Stash’s Orange Cranberry tea, a tangy herbal blend of hibiscus flowers, lemongrass, orange peel, rosehips, natural cranberry flavor and wild sweet orange flavor extract, that is also caffeine free. You will single-handedly give that normally dreaded fruitcake a good name.
