Afternoon Tea Sandwiches, Cakes And Scones
You don't have to be British to enjoy these recipes!
Recipe Index
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Tea Sandwiches
Cheddar Chutney Tea Sandwiches
Cherry And Pecan Cream Cheese Spread
Chicken Salad Tea Sandwiches With Smoked Almonds
Cucumber And Smoked Salmon Sandwiches With Horseradish Butter
Cucumber Tea Sandwiches
Ginger Carrot Tea Sandwiches
Goat Cheese And Watercress Tea Sandwiches
Ham And Apricot Preserve Tea Sandwiches
Herbed Vidalia Onion Tea Sandwiches
Lobster (or Crab or Shrimp) Sandwiches With Chive Cream Cheese
Minted Radish Tea Sandwiches With Lemon Mayonnaise
Mozzarella, Prosciutto And Pesto Butter Tea Sandwiches 
Pear And Stilton Tea Sandwiches
Potted Meat Sandwiches
Prosciutto, Goat Cheese And Fig SandwichesRadish Poppy Seed Tea Sandwiches
Radish Chive Tea Sandwiches With Sesame And Ginger
Smoked Turkey And Cranberry Tea Sandwiches
Smoked Turkey Tea Sandwiches With Arugula Mayonnaise
Smoked Salmon Wasabi Tea Sandwiches
Tarragon-Caper Egg Salad Sandwiches With Smoked Salmon
Tomato Sandwiches
Turkey And Earl Grey Honey Butter Tea Sandwiches
Watercress and Egg Tea Sandwiches
Scones and Pastry (Our Sweet Breads are also great for Tea)
Cranberry Buttermilk SconesLemon Lavender Coffee Cake
Lemon Walnut Scones
Meyer Lemon Cherry SconesMaple Walnut Pound Cake With Maple Glaze
Orange Poppy Seed Scones
Pistachio Pound Cake With Drippy Icing
Sour Cream Coffee Cake With Pears And Pecans
Sour Cream Orange Coffee Cake With Chocolate Pecan Streusel
Squash Cardamom Tea Bread
Toasted Coconut Macadamia Pound CakeCHEDDAR CHUTNEY TEA SANDWICHES Makes 24 tea sandwiches
One 9-ounce jar Major Grey's chutney (about 1/2 cup), pieces chopped 1/2 pound sharp Cheddar cheese (preferably white), grated coarse (about 2 cups) 1/2 cup sour cream 3 ounces cream cheese, softened 12 very thin slices homemade-type whole-wheat bread 1/2 cup minced fresh cilantro leaves 1/3 cup mayonnaise In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well. Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2 inch round cutter cut 4 rounds from each sandwich. Put cilantro on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in cilantro. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
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MINTED RADISH TEA SANDWICHES WITH LEMON MAYONNAISE Makes 24 tea sandwiches
1 cup mayonnaise 2 tablespoons sour cream 1 tablespoon freshly grated lemon zest 2 teaspoons coarse-grained mustard 2 teaspoons fresh lemon juice, or to taste 24 very thin slices homemade-type white bread 1 cup mint leaves (from about 1 large bunch) 16 radishes, trimmed and sliced as thin as possible In a small bowl stir together mayonnaise, sour cream, zest, mustard, lemon juice, and salt and pepper to taste. Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and Cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled. Makes 24 tea sandwiches
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HAM AND APRICOT PRESERVE TEA SANDWICHES Makes 8 tea sandwiches
4 thin slices raisin-pumpernickel bread 2 tablespoons apricot preserves 1 tablespoon Dijon mustard 1/4 pound Virginia ham, thinly sliced Spread one bread slice with half of the preserves. Spread another slice with half of the mustard. Fill with half of the ham slices and close. Repeat using the remaining bread, preserves, mustard and ham. Trim the crusts from the 2 sandwiches. Cut each into 4 finger sized sandwiches.
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PEAR AND STILTON TEA SANDWICHES Makes 8 tea sandwiches 4 very thin slices honey-oat bread 1 tablespoon butter softened 1 ripe pear, halved and thinly sliced lemon juice 2 tablespoons crumbled stilton cheese (about 1/2 ounce) Spread each bread slice with the softened butter. Sprinkle the sliced pears with the lemon juice. Place 1/2 of the pear slices in a single layer on one slice of bread. Top with half of the crumbled cheese and the second bread slice. Repeat using the remaining pear slices, cheese and bread. Cut off crusts. Cut each into 4 finger sized sandwiches.
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CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS Makes 24 tea sandwiches 3 cups chicken broth or water 2 whole boneless chicken breasts with skin (about 1 1/2pounds) halved I cup mayonnaise 1/3 cup minced shallot 1 teaspoon minced fresh tarragon leaves 24 very thin slices homemade-type white bread 1/2 cup finely chopped smoked almonds (about 2 ounces) In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine. In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste. Make 12 sandwiches with chicken salad and bread, pressing together gently. With 2 inch round cutter cut 2 rounds from each sandwich. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hour ahead, wrapped in plastic wrap, and chilled.
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CHERRY AND PECAN CREAM CHEESE SPREAD Makes about 3 cups. 1 cup dried sour cherries 1 cup water two 8-ounce packages cream cheese, softened 1/2 cup chopped toasted pecans 1 tablespoon fresh lime juice 1/2 teaspoon fresh thyme leaves 1/4 teaspoon freshly grated lime zest scones or crackers as accompaniments In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture. In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture, and salt and pepper to taste until spread is combined well. Spread may be made 2 days ahead and kept chilled, covered. Serve spread with scenes or crackers.
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LEMON CRANBERRY SCONES Makes about 16 scones with Lemon Curd, Jam and Double Devon or Clotted Cream 2 tablespoons freshly grated lemon zest (from about 3 lemons 2 1/2 cups all-purpose flour 1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries 1 tablespoon baking powder 1/2 teaspoon salt 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries 1 large egg 1 large egg yolk 1 cup heavy cream Preheat oven to 400 F. and line a large baking sheet with parchment paper. With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter, and zest until mixture resembles coarse meal and transfer to a large bowl. In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined. On a well-floured surface with floured hands pat dough into a I-inch thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden. Serve scones with crème fraiche or whipped cream. Scones keep individually in plastic wrap and foil, chilled, 1 day or frozen I week.
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ORANGE POPPY SEED SCONESMakes 12
2 1/2 CUPS all purpose flour 1/3 cup sugar 3 tablespoons poppy seeds 1 1/2 teaspoons cream of tartar 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces 2teaspoons grated orange peel 1 large egg 2 tablespoons orange juice Preheat oven to 400F. Lightly flour heavy large baking sheet. Mix 2 1/2 cups flour, sugar, poppy seeds, cream of tartar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in 2 teaspoons grated orange peel. Whisk egg and 2 tablespoons orange juice in medium bowl to blend. Add to flour mixture; stir until just blended. Turn dough out onto lightly floured surface; knead gently until smooth. Divide dough in half. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Arrange wedges on prepared baking sheet. Bake until golden brown, about 10 minutes. Serve warm with jam and Double Devon Cream.
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MAPLE WALNUT POUND CAKE WITH MAPLE GLAZEMakes 12 Servings
For the cake: 1 3/4 cups coarsely chopped walnuts (about 6 ounces), toasted 2 1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 5 large eggs 1/2 cup pure maple syrup (B grade if possible) 3/4 teaspoon maple flavoring 1/2 teaspoon vanilla extract For the glaze: 1/4 cup(1/2 stick) unsalted butter 2 tablespoons pure maple syrup (B grade if possible) 2 tablespoons whipping cream 6 tablespoons powdered sugar, sifted 12 walnut halves
Make the cake: Preheat oven to 350F. Butter and flour 12-cup bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into a medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract (batter may look curdled). Mix in dry ingredients. Fold in ground walnuts. Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.) Make the glaze: Melt butter with maple syrup and cream in heavy small saucepan. Add powered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.
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CUCUMBER TEA SANDWICHES
1-2 European cucumbers Salt and black pepper White wine vinegar Pumpernickel or wheat bread very thinly sliced Butter at room temperature
Peel a European cucumber and slice it into transparent slices with a mandolin or very thin slicer (a potato peeler works well too). Sprinkle these thin slices with a little of white wine vinegar and salt and let drain in a sieve for about 1/2 hour. Drain away any excess water and pat dry with a paper towel. Cover a slice of lightly buttered thin brown bread with 2 layers of cucumber and a bit of black pepper and top with another slice of buttered bread. Press firmly with the palm of your hand. Cut off the crusts. Cut into small rectangles or triangles. Cover with plastic wrap until served.
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CRANBERRY DATE SCONESMakes 12 scones
3 cups unbleached all-purpose flour 1/2 cup sugar Grated zest of 1 large orange 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks(6 ounces) cold unsalted butter, cut into small pieces 1 heaping cup fresh or frozen cranberries (5 ounces) 1/2 cup chopped pitted dates 1 cup cold buttermilk 2 tablespoons sugar mixed with 1/8 teaspoon each cinnamon, allspice and mace, for sprinkling
Preheat the oven to 400F. Line a 15-by-12-inch baking sheet with parchment paper In a medium bowl, combine the flour, the 1/2 cup of sugar; the orange zest, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the cranberries and dates and toss. Stir in the buttermilk until a stiff dough forms. Turn the dough out onto a lightly floured work surface and knead gently just until the dough comes together. Divide the dough in half and pat each piece into a 7-inch round about 3/4-inch thick. Sprinkle the tops with the spiced-sugar mixture. Using a knife, cut each round into 6 wedges. Arrange the wedges 1/2 inch apart on the baking sheet. Bake in the middle of the oven for 20 to 25 minutes or until golden brown. Serve warm.
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CUCUMBER AND SMOKED SALMON SANDWICHES WITH HORSERADISH BUTTERMakes 16 sandwiches
1/2 cup lightly salted butter at room temperature 1 tablespoon white prepared horseradish 1 teaspoon chopped fresh chives 1 teaspoon chopped fresh dill 1/2 teaspoon salt 8 squares pumpernickel or wheat bread 1/2 medium English cucumber, sliced thin 4 ounces sliced smoked salmon
Combine butter, horseradish, chives, dill, and salt and mix well. Spread each piece of bread with 1 tablespoon of the butter mixture Place 1 ounce of sliced salmon on four of the bread slices. Top with thinly sliced cucumber and another piece of bread. Press firmly and cut off crust around sandwiches. Cut each whole sandwich into four squares or triangles, or with a round, crescent or star cutter, if desired. Keep tightly wrapped until serving.
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WATERCRESS AND EGG TEA SANDWICHESMakes 24 to 36 sandwiches
6 hard-boiled eggs, peeled and mashed 2 bunches of watercress, washed, stems removed, and coarsely chopped 1/4 cup chopped fresh chives 1/2 cup (approximately) homemade or fine quality mayonnaise Salt and pepper to taste Tabasco sauce to taste Fresh pumpernickel, sourdough, or whole-wheat bread, sliced thinly 1/4 cup chopped fresh parsley
Additional watercress and chives, plus green olives for garnish, optional In a mixing bowl, combine the eggs, chopped watercress, and chopped chives with just enough mayonnaise to moisten and bind the mixture. Season with salt and pepper and Tabasco and mix well. Using one or several kinds of bread, cut the slices into interesting shapes, using whatever cookie cutters you have on hand. Spread the egg and watercress mixture onto half the bread shapes and top each with a matching shape. Lightly spread the outside edge of the sandwich with mayonnaise. Roll in the parsley and serve on a bed of additional watercress and chives, garnished with green olives, if desired. Decorate with edible (make sure they are organically grown) flowers (pansies are especially nice)
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POTTED MEAT SANDWICHES
Leftover roast beef
Pinch of ground mace
Softened butter
Thinly sliced white or brown bread
Salt and freshly ground black pepper
Finely mince the beef in a food processor and add enough softened butter to bind together. Season with salt and pepper and a pinch of mace. Lightly butter the bread and spread the potted meat in an even, reasonably generous layer. Top with a second slice of bread, press lightly together, trim off the crusts and cut into neat fingers.
TOMATO SANDWICHES
Ripe, but firm tomatoes (Heirloom if you can get
them)
Salt and pepper
Thinly sliced, buttered white or brown bread
Put the tomatoes, stalks removed, into a basin, cover with boiling water, let stand for I minute then slide off the skins. Pat dry with kitchen paper, then cut the tomatoes into thin slices, and arrange on slices of buttered bread. Season with a little salt and pepper, cover with a second slice of bread and press down firmly. Trim off the crusts and cut into triangles. Pile neatly onto a sewing plate and cover with a slightly dampened tea-cloth until ready to serve. You cam also put one thicker slice on the buttered bread, salt and pepper, add the top slice, and cut with a round cookie cutter big enough for the tomato slice.
SMOKED SALMON PINWHEELS
5 or 6 thin slices of soft brown bread, crusts
removed
1 tablespoon very finely chopped fresh parsley
1 tablespoon very finely chopped watercress
6 ounces low fat cream cheese
Black pepper
1 1/2 tablespoons lemon juice
Pinch cayenne pepper
1/2 pound very thinly sliced smoked salmon
Using a rolling pin slightly flatten and stretch the bread. Cream the cheese, lemon juice, parsley and watercress together, mixing in the seasonings. Spread the mixture evenly over the bread, cover with the slices of smoked salmon and very carefully roll up firmly. Wrap each roll in foil, or plastic wrap, and refrigerate for at least 2 hours (overnight is best) to chill well. Remove the wrapping and cut each roll using a sharp or serrated knife into 5-6 slices. to serve arrange the pinwheels on a plate and garnish with a generous sprig of watercress and a twisted lemon.
LEMON WALNUT SCONES
Makes 12 scones
1 1/3 cups unbleached all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon double-acting baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2/3 cup whole-wheat flour
1/3 cup miller's bran (available at natural foods stores and some supermarkets)
3/4 cup chopped walnuts
2/3 cup raisins
1 /2 tablespoons freshly grated lemon rind
1 large egg
1/2 cup buttermilk
An egg wash, made by beating 1 large egg yolk with 1 teaspoon water
Softened butter as an accompaniment
Assorted jams, lemon curd and clotted or double Devon cream as accompaniments
Into a bowl sift together the unbleached flour, the brown sugar, the baking powder, the baking soda, and the salt, blend in the butter until the mixture resembles coarse meal, and stir in the whole-wheat flour, the bran, the walnuts, and the raisins until the mixture is combined. In a small bowl whisk together the rind, the egg, and the buttermilk, add the mixture to the hour mixture, and stir the mixture with a fork until it just forms a sticky but manageable dough. Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a 3/4-inch-thick round. Cut out rounds with a 2- to 2 1/4-inch cutter dipped in flour and arrange them on a buttered baking sheet. Form the scraps into a ball, pat the dough into a 3/4-inch-thick round, and cut out rounds in the same manner. Arrange the rounds on the baking sheet, brush the tops With the egg wash, and bake the scenes in the middle of a preheated 400F oven for 15 to 17 minutes, or until they are golden. Serve the scones warm with the jams or curd and clotted or double Devon cream.
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SMOKED TURKEY TEA SANDWICHES WITH ARUGULA MAYONNAISE
Makes 6 servings 1/2 CUP mayonnaise
1/3 cup (packed) coarsely chopped arugula leaves plus 30 whole arugula leaves (about 4 large bunches total)
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread, crusts trimmed
10 ounces thinly sliced smoked turkey
Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves on top of turkey on each sandwich. Top with the remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.
TARRAGON-CAPER EGG SALAD SANDWICHES WITH SMOKED SALMON
Makes 6 sandwiches 6 hard-boiled large eggs, peeled
1 tablespoon finely chopped shallot
2 teaspoons finely chopped fresh tarragon
2 tablespoons drained capers, rinsed and finely chopped
1/2 cup mayonnaise
6 (4 to 5-inch) soft round seeded rolls, split
18 watercress sprigs, tough stems discarded
1`/4 pound sliced smoked salmon
Mash eggs coarsely with a fork. Then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.
PROSCIUTTO, GOAT CHEESE AND FIG SANDWICHES
Makes 6 sandwiches 6 oz soft mild goat cheese (3/4 cup) at room temperature
1 1/2 teaspoons freshly ground black pepper
3 tablespoons butter, softened
6 (4- to 5-inch) soft round seeded rolls, split
6 fresh figs, trimmed and sliced lengthwise 1/4 inch thick
1/2 pound paper-thinly sliced prosciutto
12 arugula leaves, tough stems discarded
Stir together the goat cheese and pepper with a fork. Spread butter on cut sides of the rolls. Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and arugula.
SQUASH CARDAMOM TEA BREAD
Makes eight servings 2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup cooked winter squash Puree (e.g., acorn, butternut, etc.--frozen squash puree can be used)
1/4 cup buttermilk
Preheat the oven to 350F. Coat a 9 by-5-by 4-inch loaf pan with cooking spray. Sift the flour, cornstarch, baking soda, cardamom, ginger, cinnamon and salt. Using an electric mixer, beat the butter at high speed until fluffy. Gradually beat in the sugar. Add the eggs, 1 at a time, beating between additions. Beat in the vanilla. At low speed, beat in the flour mixture, alternating with the squash puree and buttermilk. Scrape the batter into the prepared pan and smooth the top. Bake for 55 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes. Turn it out onto a rack and let cool completely
GOAT CHEESE AND WATERCRESS TEA SANDWICHES
Makes 8 Servings
2 5 1/2-ounce logs soft fresh goat cheese (such as Montrachet),
room temperature
1/2 cup chopped watercress leaves
16 thin slices cinnamon-raisin, date or whole wheat sandwich
bread, crusts trimmed
5 tablespoons (about) unsalted butter room temperature
3/4 cup finely chopped toasted pecans
Watercress sprigs (for garnish)
Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter. Garnish with watercress sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly and chill.)
TOASTED COCONUT MACADAMIA POUND CAKE
For the cake:
2 cups sweetened flaked coconut (about 6 ounces
a 7-ounce jar macadamia nuts (about 1 1/2 cups)
2 sticks (l cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
8 ounces cream cheese, softened
4 large eggs
1 tablespoon vanilla
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
For the glaze:
1/4 cup water
3/4 cup sugar
1/4 cup amber or dark rum
Preheat oven to 350F, and butter and flour a l0-inch (3-quart)
bundt pan.
Make pound cake:
Spread coconut in a shallow baking pan and toast in middle of
oven, stirring occasionally and watching carefully to avoid
burning, until golden, 10 to 12 minutes. Transfer coconut to a
bowl and cool. Spread nuts in pan and toast in middle of oven
until pale golden, 8 to 10 minutes.
Cool nuts and chop coarse. In a bowl with an electric mixer beat
together butter and brown sugar until light and fluffy and beat in
cream cheese. Add eggs, 1 at a time, beating well after each
addition, and beat in vanilla. Sift flour, baking powder, and salt
into bowl and beat just until combined well. Stir in coconut and
chopped nuts. Spread batter evenly in pan and bake in middle of
oven 1 hour to 1 hour and 10 minutes, or until a tester comes out
clean. Cool cake in pan on a rack 5 minutes and invert onto rack.
Make the glaze:
In a small heavy saucepan bring water with sugar to a boil,
stirring until sugar is dissolved. Stir in rum. Brush hot glaze
evenly over outside of warm cake until absorbed. Cool cake
completely.
CRANBERRY BUTTERMILK SCONES
Makes 16
3 cups unbleached all purpose flour
1/4 cup plus 2 teaspoons sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into
small pieces
3/4 cup dried cranberries
l/2 cup buttermilk
3 large eggs
1 teaspoon water
Position rack in center of oven and preheat to 375F. Butter two 9-inch-diameter cake pans. Combine flour, 1/4 cup sugar, baking powder and salt in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out onto floured surface. Knead gently just until soft dough forms. Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan. Press out dough into 8-inch-diameter round. Using sharp knife, score top of each round into 8 wedges. Whisk remaining egg with 1 teaspoon water in small bowl. Brush mixture over scones. Sprinkle with 2 teaspoons sugar. Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up. Cut along score marks. Serve warm.
MEYER LEMON CHERRY SCONES
Makes About 16 Scones
These scones are lighter than most, and will spread slightly during baking.
2 tablespoons freshly grated lemon zest (from about 3 lemons;
preferably "Meyer")
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh
cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups dried cherries (could also use 1 1/4 cup dried
cranberries or dried 1 1/4 cups fresh cranberries, chopped coarse)
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: creme fraiche or whipped cream
Preheat oven to 400F, and line a large baking sheet with parchment paper. With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter, and zest until mixture resembles coarse meal and transfer to a large bowl. Add dried fruit to flour mixture. (If using fresh cranberries, in a small bowl toss together fresh cranberries and 3 tablespoons sugar before stirring into flour mixture.) In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden. Serve scones warm with crème fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled 1 day or frozen 1 week.
HERBED VIDALIA ONION TEA SANDWICHES
Makes 24
2/3 cups mayonnaise
1 cup minced fresh curly parsley
2 tablespoons minced fresh tarragon
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Tabasco, or to taste
12 very thin slices firm white sandwich bread
2 Vidalia or other sweet onions, e.g., Walla Walla (1 pound total)
cut into 1/8-inch-thick rounds
Stir together 1/3 cup mayonnaise, 1/4 cup parsley, tarragon, lemon juice, salt, pepper and Tabasco in a bowl. Cut 4 rounds from each slice of bread with a 1 5/8-inch round cookie cutter, and arrange in 1 layer on a tray. Spread rounds evenly with herbed mayonnaise. Cut out 2 or 3 rounds from each onion slice with the cutter. Top half of the bread rounds with the onion rounds, transferring onion rounds carefully with a spatula so the rings don't separate, Invert remaining bread rounds on top of onions. Lay 2 12-inch squares of wax paper on a work surface. Spread remaining 1/3 cup mayonnaise in a very thin layer over one wax paper square and spread remaining 3/4 cup parsley evenly over the other square. Carefully roll the edges of each sandwich first in mayonnaise to coat lightly, then in parsley, and arrange sandwiches on a serving platter (Sandwiches may be made up to 2 hours ahead, and refrigerated covered with plastic wrap.)
SMOKED SALMON WASABI TEA SANDWICHES
Makes 24
Look for wasabi powder in the spice aisle or
the Asian foods section of the market.
3 teaspoons water
8 ounces cream cheese, room temperature
12 very thin slices whole wheat bread
8 ounces thinly sliced smoked salmon
2 teaspoons grated lemon peel
3 tablespoons chopped fresh cilantro
1 tablespoon honey
1 teaspoon Earl Grey tea (1 bag), finely ground
Pinch of salt
1/2 Granny Smith apple, peeled and coarsely shredded
1 teaspoon fresh lemon juice
16 thin slices pumpernickel bread
3/4 pound sliced smoked turkey
SOUR CREAM ORANGE COFFEE CAKE WITH CHOCOLATE PECAN STREUSEL
Makes 12 servings
The streusel here is both a filling and a topping — for twice the crunch and flavor.
For the Streusel:
1 1/2 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
6 tablespoons (3/4 stick) chilled salted butter, diced
1 1/2 cups coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate chips
For the Cake:
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/3 cups sugar
3/4 cup (1 1/2 sticks) salted butter, room temperature
3 large eggs
1 1/2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream
1/4 cup orange juice
Powdered sugar
Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)
Make the cake:
Preheat oven to 350F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel. Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Make Ahead: Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
Pinch of salt
1 1/2 sticks (6 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
1/4 cup finely chopped candied orange peel (1 1/2 ounces)
3/4 cup buttermilk
1 tablespoon heavy cream
1 tablespoon demerara or turbinado sugar, for sprinkling (Brown sugar can be substituted, but it will not have the nice crunchy texture)
Softened butter and marmalade, for serving
SOUR CREAM COFFEE CAKE WITH PEARS AND PECANS
Makes 12 servings
This cake has a crunchy pecan-brown sugar topping and a layer of pears in the middle.
For the Topping:
1 1/2 cups pecans (about 6 ounces)
1/3 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
2 tablespoons (1/4 stick) chilled unsalted butter, cut
into 1/2-inch cubes
For the Cake:
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup (packed) golden brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups 1/2-inch cubes peeled pears
Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
Make the cake:
Preheat oven to 350F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping. Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Make Ahead: Can be made 1 day ahead. Cover and store at room temperature.)
2 grated
carrots
2 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon sweet ginger paste (optional)
Salt and pepper to taste
4 slices multi-grain bread
4 teaspoons butter
Alfalfa sprouts
In a medium bowl, combine carrots, cream cheese, mayonnaise, and ginger paste; add salt and pepper. Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and top with the remaining bread slices, buttered side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then
RADISH POPPY SEED TEA SANDWICHES
Makes 16 Quarters
1 cup
minced radishes
1 teaspoon poppy seeds
1 cup cream cheese, softened
8 slices best-quality white bread
1/2 cup unsalted butter, room temperature
3/4 teaspoon salt
24 leaves of young arugula, spinach, or radicchio
In a medium bowl, combine minced radishes, poppy seeds, cream cheese, and salt; blend well. Spread one side of each piece of bread lightly with butter. Top the buttered side of 4 slices of bread with radish mixture (about 1/4-inch thick). Top with arugula, spinach, or radicchio leaves and top with the remaining bread slices, buttered side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
LOBSTER TEA SANDWICHES WITH CHIVE CREAM CHEESE
Makes 40 Quarters
Shrimp or crab may also be used in this tea sandwich recipe, or any combination thereof.
3/4 cup soft butter or cream cheese
1/4 cup finely chopped chives
20 slices bread of your choice
2 cups finely chopped cooked lobster meat (or cooked crab
or shrimp)
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon prepared horseradish (optional)
Salt and pepper to taste
Combine the butter and chives and spread the mixture onto 1 side of each slice of bread. Mix the remaining ingredients together in a small bowl, then evenly spread the mixture over 10 of the bread slices. Top with the other 10 slices, remove the crusts, and cut. Makes 40 quarters or 30 fingers.
SMOKED TURKEY AND CRANBERRY TEA SANDWICHES
Makes 24 Quarters
Butter
12 slices pumpernickel or other favorite bread
1 bunch watercress
¾ pound very thin sliced smoked turkey
Cranberry sauce, prepared or homemade
Butter bread. On each of the 6 slices of bread, arrange watercress and turkey. Spread with cranberry sauce. Close sandwiches with remaining bread. Cut into quarters.
LEMON LAVENDER COFFEE CAKE
Makes 8 Servings
For the cake:
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lavender buds, crushed
1 1/2 cups sugar
1 cup butter, soft
2 eggs
1 teaspoon vanilla
1 Tablespoon lemon zest
Juice of 1 lemon
1 cup sour cream
For the streusel:
1/2 cup all purpose flour
1/2 cup rolled oats
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1 teaspoon lemon zest
1/4 teaspoon salt
1/2 cup melted butter
1/2 cup toasted almonds, chopped
Preheat the oven to 350F. Butter and sugar a 9-inch round cake pan. Stir together the flour, almond flour, baking powder, baking soda, salt and lavender in a large bowl. Cream butter and sugar in a separate bowl until light and fluffy. Beat in eggs 1 at a time until combined. Mix in vanilla extract, lemon zest and lemon juice. Starting with the dry mixture, mix into the batter in 3 additions alternation with the sour cream, beating at low speed just until combined. To make the streusel, combine all ingredients in a large bowl and blend with hands until combined and moistened. Divide the batter into 2 equal portions. Put one half into the baking pan, top with half of the streusel, then pour the remaining batter on top of the streusel. Sprinkle the remaining streusel on top. Bake in the preheated oven for 40-45 minutes, until risen and streusel is crisp and golden brown.
CHERRY STREUSEL COFFEE CAKE
Makes One 9 Inch Tube Cake
For the cake:
1/2 cup unsalted butter, room temperature, plus more for
pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup frozen sour cherries, thawed and drained well
For the streusel (makes more than you need):
2 1/4 cups all-purpose flour
3/4 cup packed light-brown or confectioners' sugar
2 1/4 teaspoons ground cinnamon
1 teaspoon coarse salt
3/4 cup unsalted butter, room temperature
For the milk glaze:
1 cup confectioners' sugar, sifted
2 tablespoons milk
Make the streusel:
In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in
butter using a pastry blender, until large, moist clumps form. Streusel can
be refrigerated in an airtight container for up to 2 weeks.
Make milk glaze:
In a medium bowl, whisk together the confectioners' sugar and milk until
completely smooth. Immediately drizzle glaze over cake.
Make the cake;
Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a
medium bowl, sift together flour, baking powder, baking soda, and salt; set
aside. In the bowl of an electric mixer fitted with the paddle
attachment, beat the butter, sugar, eggs, and vanilla on medium speed until
light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts,
alternating with the sour cream and beginning and ending with the flour.
Beat until just combined, scraping down the sides of the bowl as needed.
Spoon about half the batter into the prepared pan. Arrange the cherries in a
single layer on top of the batter; avoid placing any cherries against the
pan's edge, as they may stick or burn if not fully encased in batter. Top
with the remaining batter, making sure it is evenly distributed, and smooth
with an offset spatula. Sprinkle streusel evenly over the top of the batter.
Bake until cake is golden brown and springs back when touched, 40 to 45
minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined
with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto
rack, then re-invert (so streusel side is up), and let cool completely.
Spoon glaze over the cake, letting it drip down sides. Let cake sit until
glaze is set, about 5 minutes, before serving. Cake can be kept at room
temperature, wrapped well in plastic, for up to 4 days.
PISTACHIO POUND CAKE WITH DRIPPY ICING
Makes 120-12 Servings
For the cake:
Vegetable-oil cooking spray
3 cups all-purpose flour, plus more for dusting
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
3/4 cup (6 ounces) cream cheese, room temperature
1 cup salted shelled pistachios, ground to a paste in a food processor
3 cups sugar
6 large eggs, room temperature
2 teaspoons pure vanilla extract
1 tablespoon coarse salt
3/4 cup coarsely chopped salted pistachios
For drippy icing (makes enough for 2 cakes):
1 cup plus 3 tablespoons confectioners' sugar
3/4 cup heavy cream
1 teaspoon fresh lemon juice
For garnish:
1 1/2 cups unsalted pistachio slivers
Make the icing:
Whisk all ingredients in a small bowl until smooth. Pour
through a sieve into another bowl. Use immediately.
Make the cake:
Preheat oven to 325F. Coat two 8 1/2-by-4 1/2-inch loaf
pans with cooking spray. Line with parchment; spray
parchment, and dust with flour, tapping out excess.
With an electric mixer on medium speed, beat butter, cream
cheese, and pistachio paste until fluffy, about 3 minutes.
Reduce speed to medium-low. Gradually add sugar; beat until
smooth. Scrape down side of bowl. Beat in eggs, one at a
time, and vanilla. Reduce speed to low. Add flour and salt;
beat until just combined. Fold in chopped pistachios.
Divide batter among pans; smooth tops. Bake until a cake
tester inserted into centers comes out clean, about 1 hour
35 minutes. Let cool in pans 20 minutes. Unmold, and remove
parchment. Let cool. Cakes can be wrapped well in plastic
and stored at room temperature for up to 1 day.
Drizzle cakes with icing, and sprinkle with pistachio
slivers.
RADISH CHIVE TEA SANDWICHES WITH SESAME AND GINGER
Makes 16 Servings
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds
3/4 teaspoon grated peeled fresh ginger
1/4 teaspoon Asian sesame oil
16 1/4-inch-thick baguette slices
10 radishes, thinly sliced
Fleur de sel (optional)*
*Available at some supermarkets and at specialty foods stores.
Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.
MOZZARELLA, PROSCIUTTO AND PESTO BUTTER TEA SANDWICHES
Makes 2 dozen
To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need one round for each sandwich.
6 tablespoons unsalted butter, room temperature
3/4 cup fresh basil leaves, (about 2 ounces), packed, rinsed well,
and dried
1/2 garlic clove
3 tablespoons finely grated Parmesan cheese
1 tablespoon pine nuts
8 ounces sliced prosciutto
1 pound fresh mozzarella cheese
2 loaves rustic bread, (approximately 5 by 11 inches), cut
lengthwise into 1/4-inch-thick slices
Make the pesto butter:
Combine butter, basil, garlic, Parmesan, and pine nuts in the bowl
of a food processor fitted with the metal blade; process until
blended. Set aside.
Make Sandwiches:
Lay prosciutto slices flat on a piece of plastic wrap, and cover
with another piece of plastic wrap. Place in freezer for 10 minutes.
Remove prosciutto from freezer; use a 2 1/4-inch round cutter to cut
into rounds. Slice mozzarella 1/8 inch thick, and cut into rounds.
Cut bread using the same cutter, being sure to remove all the crust.
Spread a thin layer of pesto butter on two bread rounds. Layer one
round with a round each of mozzarella and prosciutto; top with other
bread round. Repeat with remaining ingredients. Cover with damp
paper towels until ready to serve.
You don't need a hat and gloves to enjoy these elegant tea accompaniments!
Updated March 23, 2008