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Tuesday, August 18, 2009

An Autumn Tea

August is more than halfway over. School starts next week and I am looking at my calendar. It is already chock full of events related to my daughter's drill team schedule. Football games and fund raisers are penciled in nearly every week until December. I am wondering if I will find time for an Autumn Tea... I just have to find an open date! I found a couple of recipes that are just perfect for a chilly afternoon--Pumpkin Scones and Chai Tea Latte.

Hmmm...maybe a football game Tailgate Tea would be the answer. I'll let you know!

Pumpkin Scones

About 2 1/2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
About 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
3/4 cup canned pumpkin
1/2 cup plus 1 tablespoon milk
1 large egg yolk
1 tablespoon granulated sugar

In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form. In another small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened. Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges. Separate wedges and place on a lightly buttered 12- by 15-inch baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones. Bake in a 375° regular or convection oven until scones are golden brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool.
Yield:Makes 6 scones

Chai Tea Latte

2 cups water
4 heaping teaspoons of loose leaf black tea
1/4 cup sugar
1/2 teaspoon vanilla extract
2 cinnamon sticks
1 tsp grated orange peel
8 whole cloves
4 black peppercorns
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 tsp freshly grated nutmeg
2 cups half and half or milk

Bring the water, sugar, and spices to the boil. Simmer for 10 minutes. Pour into a tea kettle with an infuser (or be prepared to strain later). Add tea to the infuser and submerge in the water. Allow to steep for 3 -5 minutes. Add vanilla extract.Meanwhile heat the half and half (or milk) just to a simmer. Pour carefully in blender and blend until frothy.Strain tea into heated mugs that have been filled halfway with frothed milk. Serves 4.



Anonymous said...

Good Morning Karen!
By the present,may I let you know,
that I would like to thank you so much for your outstanding blog.
I have a passion for the afternoon
It was such a delight to read your
May I wish you a Blessed Day!
With my warmest wishes.
"In nothing more is the English genius for domesticity more notably
declared than in the institution of this festival-almost one may call it- of afternoon tea...
The mere chink of cups and saucers tunes the mind to happy repose".
-George Gissing

Pat Hartman said...

A football tailgate tea. What a delicious idea. I never thought of that. My husband and I are PSU grads and attend most of the games. That would be a great way to start the football morning.
Thank you so much for the idea.