I promised that I would post the recipes I used at my neighborhood’s December Kaffee Klatsch.
The first recipe is a raspberry-blueberry scone that was really good and at the end of the event only a couple was left.
I first tasted this delicious scone last fall on a trip to a tea room in Central Florida. But before sharing the recipe, let me share a little about this small, beautiful tea room and the wonderful fashion show we were treated to.
Now, take a moment and remember the last time you had a perfect day, a day when all your experiences made you happy and content.
Take another moment to relive and savor those memories.
I understand that perfect days are different for everyone, but I would like to share with you a perfect day I experienced last fall.
That perfect day was the day I took part in the Tea-Quila Rose club’s eighth annual travel tea to the Ruffled Rose Tea Room in Trenton, Florida.
We arrived in Trenton and I was immediately struck by the old buildings including the Old Crystal Ice House, which is where the tea room is located as well as a variety of other small shops.
I spent some time walking through the Suwannee Valley Quilt Shoppe, and then strolled back to the tea room and was delighted to see how beautiful the room looked.
There were beautiful quilts on the walls, antique furniture filled with delicate china cups and saucers, old-fashioned hats hanging on the wall, miniature tea sets, stuffed bears and dolls from another day.
Tea hostess Danette Baker welcomed everyone and gave a little history of the building as well as other buildings to visit while we were in Trenton and then explained how the afternoon would proceed.
We were treated to an amazing menu, and a fashion show, with one poised and graceful model after another, wearing beautiful fashions from a time when dresses were festooned with lace, buttons, bows, flowers, and ladies wore pearls, gloves and beautiful hats.
As each beautiful model entered the room Johanna described the fashions the girls were wearing, in what circumstances the girls would have worn the clothes as well as a glimpse of what life was like in Victorian times.
2 ½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup cold butter
½ cup fresh blueberries
½ cup raspberries
½ teaspoon almond extract
1 cup heavy whipping cream
Garnish: fresh raspberries, fresh blueberries, and fresh mint
- Preheat oven to 350°.
- Line a baking sheet with parchment paper. Set aside
- In medium bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add blueberries and raspberries, tossing to coat with flour. Set aside.
- Add almond extract to cream. Add cream mixture to flour mixture, stirring to combine. (If mixture seems dry, add more cream, 1 tablespoon at a time, until dough forms and is uniformly moist.)
- Using a levered ¼-cup scoop, drop dough onto prepared baking sheet.
- Bake until edges are golden brown, approximately 20 minutes.
- Garnish with raspberries, blueberries, and mint, if desired.
Yields 17 scones
The most important thing to remember about making scones is to use cold butter and cut into dough. Other than that the dough was very easy to put together. The tea room served the scones with Devonshire cream.
1 cup heavy whipping cream
½ cup powdered sugar
1 ½ teaspoon clear vanilla
I served with sweetened whipped cream without the vanilla. I made two batches of the scones and only had couple left when everyone left the brunch.
Note: Portions of the blog are from an article I wrote and was published in The Villages Daily Sun, October 14, 2013.