Tea and Crumpets.... Could there be anything more English? These griddlecakes are so moist, so delicious and so easy to make! 

• 3-1/2 cups flour
• 2-1/2 t. (1 pkg) yeast
• 1 t. baking powder
• 1 t. salt
• 1 cup milk (110 ̊F.)
• 1 cup water (110 ̊F.)
• 2 T. butter, melted
• canola /vegetable oil for greasing pan & rings

1. In mixing bowl add flour, yeast, baking powder and salt. Then add milk, water and butter. Mix on a low speed until smooth, about 2 minutes.

2. Cover the bowl with plastic wrap and place in warm place (or in your microwave with 1 cup hot water) for about 45 minutes.

3. Heat a large saute pan or skillet to medium heat (about 325 ̊F.). Use a paper towel and lightly coat with oil. Use the same paper towel to lightly grease the insides of 8 crumpet rings. Place the rings on the griddle to heat for 2 minutes.

4. Use a large cookie scoop and fill each ring about 1/2 full with dough. Cook until the tops turn from shiny to dry (about 7-8 minutes). Use tongs to remove rings. Then flip over and cook for another few minutes, so that it is cooked throughout and the bottom is lightly browned. Remove from pan to cool on a wire rack.

5. Use a serrated knife to split the crumpets and serve.

Note: If you like the "soft top" crumpets, use less dough in the rings and don't flip. That way only one side will be browned.

Download pdf recipe for: Crumpets

Simple and delicious, these strawberries have amazing flavor and look beautiful, too!

• 8 oz. cream cheese (regular or lite)
• 1/2 cup Vanilla Orange Marmalade (see Farmers' Market Gourmet #34 for recipe)
• large strawberries

For presentation:

• 1/2 grapefruit
• toothpicks
• lemon leaves

1. In a small bowl with a hand mixer, cream together the cream cheese and marmalade. Place in refrigerator while preparing the berries.

2. Rinse and pat dry the strawberries. With a small paring knife, cut out the stem, then hollow a cavity out in each of the berries.

3. Place the cream cheese mixture in a piping bag with a large star tip. Place the tip into each strawberry and fill with the cream cheese mixture, making sure it create a large drop flower on top.

4. Place a toothpick up through the bottom of the berry and place the blossom into the grapefruit half. (The grapefruit should be overturned onto a plate.)

5. Continue making blossoms and placing them into the grapefruit. When done, place the plate with the berries in the refrigerator to chill, but do not cover it until the cream cheese stiffens.

6. When you're ready to serve, slide rinsed lemon leaves under the edges of the grapefruit.

Note: You can also place the unfilled strawberries (with toothpicks) into the grapefruit half and keep in the refrigerator until you're ready to serve. Then at the last minute, pipe the cream cheese mixture into the berries. This method works well if you are traveling with this dish, as well.

Download pdf recipe for: Strawberry Orange Blossoms

This is a really tender, really delicious scone that is made with oats and brown sugar. In this episode, Cindy also shows how she makes her "faux" clotted cream. It's delicious on scones and a great substitute if traditional clotted cream is difficult to find where you live!

Oatmeal Cream Scones

Topping:

• 2 T. oats
• 2 T. brown sugar
• 2 T. butter

Scones: 

• 1-1/2 cups flour 
• 1-1/2 cup oats
• 1/3 cup brown sugar
• 2-1/2 t. baking powder
• 1/4 t. salt 
• 1/4 cup butter, cut into cubes
• 1/2 cup half and half or heavy cream
• 1 egg

 Preheat oven to 400 ̊F. Line baking sheet with parchment paper.

1. Topping: In a small bowl, whisk together the oats and brown sugar. With a pastry cutter, cut in the butter until it comes together. Set aside.

2. Scones: In a medium-size bowl, whisk together the flour, oats, brown sugar, baking powder and salt. Use a pastry cutter and cut into the butter, until it is the size of peas.

3. In a measuring cup, add the cream and the egg. Use a fork to whisk together, then pour into the flour mixture.

4. Gently combine, just until the flour is moistened. Turn the scone dough out onto a lightly floured board. Use your hands to bring the dough together, then gently knead 3 or 4 times. Place the dough in the center of the baking sheet.

5. With your hands, press the dough out into an 8" circle. Take the topping and place it all over the top, then lightly press it into the scone dough.

6. Bake for 15 minutes, until lightly browned. Remove parchment from baking sheet and let cool on rack. When you're ready to serve, use a knife and cut the scones into wedges.

Download pdf recipe for: Oatmeal Cream Scones

Faux Clotted Cream

• 3 oz. cream cheese
• 1 T. sugar
• splash of vanilla
• 1 c. whipping cream

1. In a large mixing bowl, beat together the cream cheese and sugar until creamy.

2. While the mixer is on low speed, add the vanilla and drizzle in the whipping cream. Turn the speed up to medium for about 1 minute, then up to high speed. Continue beating until the cream is very thick.

3. Place is sealed container and store in refrigerator for up to one week.

Download pdf recipe for: Faux Clotted Cream

This lemon curd is thick & creamy, has an incredible lemon flavor and the perfect balance between sweet & tart. It's excellent on scones, as a filling for tarts, or even on poundcake. Truth be told, it's awesome just with a spoon, too!

• 1/2 cup water
• 1/2 cup + 2 T. sugar
• 2 T. cornstarch
• 4 egg yolks
• 1 T. lemon zest (about 3 lemons)
• 1/2 cup lemon juice
• 1-1/2 T. butter

1. Whisk the water, sugar and cornstarch together in a saucepan. Set aside.

2. Get the rest of the ingredients ready to go. Mix the lemon zest and lemon juice together in a measuring cup.

3. Take the saucepan with the water and cornstarch mixture over to the stove and place on medium heat. Bring the mixture to a simmer, whisking frequently as it thickens.

4. When mixture starts to boil and begins to turn translucent, whisk in the egg yolks, one at a time, the zest and lemon juice, and then the butter.

5. Bring the mixture to a brisk simmer, whisking constantly. Remove from heat and immediately pour the curd through a strainer into a bowl. Use a spatula to press the curd through the strainer. Let the curd sit on the counter until lukewarm, about 30 minutes. Then cover and refrigerate until chilled through.

Note: Lemon curd is great on scones, in a tart shell, on pound cake or angel food cake.

Download pdf recipe for: Lemon Curd

Not too sweet, but full of deep chocolate flavor. These heart-shaped scones are perfect for any Valentine's Day tea!

- Recipe -

2 cup flour

1/3 cup unsweetened cocoa powder

1/3 cup brown sugar

2 t. baking powder

1/4 t. baking soda

1/8 t. salt

1/2 cup butter, cut into small cubes

1 egg yolk

1 cup plain or vanilla yogurt

3/4 cup semi-sweet chocolate chips

Preheat oven to 375 ̊F. Line a baking sheet with parchment paper. Set aside.

1. In a large mixing bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Using a pastry blender, cut in the butter until the pieces are the size of peas.

2. To the flour mixture, add the egg yolk, yogurt and chocolate chips. Use a spatula to carefully toss the ingredients together.

3. When the mixture starts to come together and creates larger pieces of dough, stop mixing and turn out onto a floured board. Pull the dough together with your hands and lightly knead until the dough is nearly smooth. Use your fingertips to pat the dough out into a 10"-12" circle. Use a heart-shaped cookie cutter and begin cutting out the scones. Place on the baking sheet, leaving room for them to rise in the oven. Continue cutting out heart-shaped scones by gathering the bits of dough and patting them out.

4. Bake for 16 minutes, then remove to a wire rack to cool.

Download pdf recipe for: Double Chocolate Scone Hearts

Here's a great little savory bite for your tea tray!

- Recipe -

• 8 oz. cream cheese
• 2 T. mayonnaise
• 1 green onion / scallion
• 1 t. Worcestershire sauce
•  1/4 t. soy sauce
• 3 dashes hot sauce
• 1/4 t. dry mustard
• Pinch of salt
• 8 slices Black Forest Ham
• crackers or sliced baguette

 1. In a bowl, with a hand mixer, combine the cream cheese, mayo, scallion, Worcestershire sauce, soy sauce, hot sauce, dry mustard and salt together in a small bowl until creamy.

2. Take the slices of ham and dry them thoroughly, with paper towels.

3. Divide the cream cheese mixture among the slices ham. Spread the mixture all over the ham, then roll them up lengthwise. Place on a plate or tray and continue making the 7 additional rolls.

4. Place the ham roles in the freezer for about 30 minutes. (Note: At this point, the rolls can be left in the freezer for up to one month, for future use.) Once the ham rolls are quite firm, slice them into 1/2 inch rounds.

5. To serve, place the rounds on crackers or sliced baguette.   

Download pdf recipe for Black Forest Pinwheels

Here's a wonderfully quick and delicious tea tray sweet and it uses ingredients that many times are already in your refrigerator!

- Recipe -

• 1 (10 ounce) can crescent roll dough
• 4 oz. cream cheese
• 1/4 cup sugar
• 1 t. lemon juice
• 1/2 t. vanilla
• Raspberry Jam

Preheat oven to 350 ̊F. Line a baking sheet with parchment.

1. In a medium-size bowl, mix together the cream cheese, sugar, lemon juice, and vanilla. Beat until smooth. Set aside.

2. Slice (unrolled) crescent roll dough into 8 slices and place on baking sheet. Use your thumb to create a large well in the centers.

3. With 2 small spoons, place some of the cream cheese filling into the centers of the puffs, leaving just a bit of room at the top. Then add a dollop of raspberry jam on top.

4. Bake for 15 minutes, then place onto cooling rack for 20 minutes.

These puffs are best at room temperature. If you're not serving them right away, then cover and place in the refrigerator. Before serving, bring them out and let them sit at room temperature for 20-30 minutes.

Download pdf recipe for: Raspberry Cream Cheese Puffs

With just a cup of blackberries you can make these delicious scones!

- Recipe-

● 2 cups flour

● 1 T. baking powder

● 1/2 t. salt

● 1/4 cup sugar

● 6 T. butter, diced

● 1 cup blackberries (fresh or frozen)

● 1 cup half & half (plus a bit extra for the tops)

● Sugar to sprinkle on top

Preheat oven to 400 ̇F. Line a baking sheet with parchment.

1. Place flour, baking powder and sugar in bowl. Mix, then cut in the butter with a pastry blender until pea-sized.

2. Toss in blackberries, then carefully mix in cream until dough comes together.

3. Turn dough out onto lightly floured baking sheet and gently press out into a circle that is about 1/2" thick.

4. WIth large knife, cut the dough into 8 triangles, making sure not to separate the wedges.

5. Brush the tops with a bit more cream, then sprinkle with sugar and bake for 15-18 minutes. Edges should be golden brown and the center, baked through. Remove off of baking sheet and let cool 15 minutes on cooling rack, then use a pie server to separate the wedges and serve. Delicious with Faux Clotted Cream (Come For Tea: Episode #4).

Download pdf recipe for: Blackberry Scones

These quick little bites are great for your tea tray. Ham and cheese wrapped in puff pastry...delicious!

- Recipe -

● puff pastry (defrosted, if frozen)

● 2-3 T. Dijon mustard

● 10 slices ham, thinly sliced

● 1 cup Gruyere cheese, shredded

Preheat the oven to 400 ̊F. Line a baking sheet with parchment paper.

1. On a piece of plastic wrap, lay out a 9 inch square of puff pastry. Spoon the dough with the mustard, making sure to leave la 1/2-inch border all the way around the edges.

2. Shred the cheese on top of the mustard, then layer the ham on top of the cheese.

3. Place another piece of plastic wrap over the the pastry and roll slightly with a rolling pin to gently fuse the ingredients to the pastry. (This will help the palmiers keep their shape while they bake.)

4. Mark the center edges of the pastry and begin rolling the edge closest to you, towards the center. (Make sure the roll is tight and as straight as possible.) Then roll the other side towards the center until they meet in the middle. (Make sure the pastry touches and sticks together.) Wrap the roll in plastic wrap and place it in the freezer for about 30 minutes.

5. Unwrap the dough and lay it on a cutting board. Using a non-serrated knife, cut the roll in half. Then begin making 1/4 to 1/2 inch slices. Arrange them on the baking sheet, leaving space for the pastries to puff and expand. Bake until golden brown, about 10-12 minutes. Serve warm.

Download pdf recipe for: Savory Palmiers

Here's an easy and fresh sweet for your tea tray! These strawberries are filled with a cheesecake filling and topped with graham cracker crumbs. 

- Recipe -

● large strawberries

● 6 oz. cream cheese (the spreadable type, if possible)

● 1/2 t. lemon juice

● 4 T. sugar

● 1 t. vanilla

1. After washing the berries, use a paring knife to remove the stem and hollow out the center. Place the berries in the cups of a mini-muffin pan to help them stand up.

2. In a small bowl, mix together the cream cheese, lemon, sugar and vanilla. Place the mixture into a resealable plastic bag that has one of the corners cut off. Squeeze the cheesecake mixture into the strawberries, letting it mound over the top a bit.

3. Roll the top of the filled strawberry in a small bowl filled with the graham cracker crumbs. Place the berry back into the mini muffin pan well.

4. When you've done all the berries you need, place the muffin pan in the refrigerator, uncovered. They are ready to serve after 30 minutes. (These Poppers will keep in the refrigerator for up to 48 hours.)

Download pdf recipe for: Strawberry Poppers

Scones are always great with a cup of tea, but when you add some fresh raspberries and a little lemon zest, they are perfection!

- Recipe -

● 2 cups flour

● 1/4 cup sugar

● 2 t. baking powder

● 1/8 t. salt

● 6 T. chilled butter (cut into pieces)

● 1/2 cup + 2 T. 2% milk

● 1 egg

● 1 lemon, zested

● 1 t. vanilla

● 1 cup raspberries

● milk & sugar for the tops

Preheat oven to 400 ̊F. Line a baking sheet with parchment.

1. In a large bowl whisk together the flour, sugar, baking powder, and salt.

2. With a pastry blender, cut the butter into the flour until the butter is pea-sized. Set aside.

3. In a small bowl or measuring cup, combine the milk, egg, lemon zest and vanilla. Mix lightly with a fork and pour into the flour mixture, but don't mix yet! Add the raspberries, and then gently toss the ingredients together with a spatula, until the dough comes together.

4. Sprinkle some flour onto the parchment and place the dough on top of the flour. Using your hands, gently press the dough into a circle, then pat out until it is about 1" thick. If the dough becomes sticky, dust with a bit more flour.

5. Using the tip of a paring knife, score the scones into 8 wedges. 6. Pat some milk onto the tops of the scones, then dust with sugar. 7. Bake for about 18 minutes until lightly browned.

Download pdf recipe for: Fresh Raspberry Scones

These fresh and delicious tea sandwiches use ingredients that California is known for!

- Recipe -

● sour dough or wheat bread

● light or regular mayonnaise

● 1/3 fat cream cheese

● slices of avocado

● slices of tomato

● fresh sprouts (clover, alfalfa)

● salt & pepper

1. Trim the crusts from the bread.

2. Spread a thin layer of mayo on each slice, then a layer of cream cheese.

3. Lay slices of avocado down the center of half the bread, then cover with slices of tomato. Salt and pepper the tomato.

4. Place the sprouts on top of the tomato. Cover with the other sides of the bread, pressing the sandwich together.

5. Look at the shape of the sandwich and cut into smaller tea sandwiches (squares, fingers, etc...)

6. To keep the tea sandwiches fresh, lay a barely damp paper towel on top, cover with plastic wrap and refrigerate. These sandwiches will keep for at least a couple of hours in the refrigerator.

Download pdf recipe for: California Tea Sandwiches

This simple tea bread has lots of great coconut flavor!

- Recipe -

● 1-1/4 cup sweetened flaked coconut, toasted

● 1/3 cup sweetened flaked coconut, untoasted

● 2 cups flour

● 2/3 cup sugar

● 2-1/2 t. baking powder

● 1/2 t. salt

● 3/4 cup milk

● 1/2 cup melted butter

● 2 eggs

● 2 t. vanilla

● 1/2 t. almond extract

Preheat oven to 350 ̊F. Spray a large loaf pan with baking spray.

Make a parchment sleeve and spray again.

1. In food processor, use the steel blade and process the toasted and untoasted coconut together until ground fairly fine.

2. In a large mixing bowl, stir together the ground coconut, flour, sugar, baking powder and salt. Add the milk, butter, eggs, vanilla and almond. Mix until just combined.

3. Pour into loaf pan and bake for 1 hour. Test with a skewer for doneness.

4. Let bread sit in pan for 10 minutes, then use parchment sleeves to remove to cooking rack

Note: Toast coconut by placing in dry skillet over medium heat. Stir continuously, until lightly toasted.

Download pdf recipe for: Coconut Tea Bread

A scrumptious savory for your tea tray! These little nibbles can also be made ahead and kept in the freezer until you need them.

- Recipe-

● 12 slices bread

● 1-2 T. butter, softened

● 8 oz. cream cheese

● 3 T. mayonnaise

● 3 green onions, finely chopped

● 3 drops Tobasco sauce

● 3/4 cup Parmesan cheese

1. Cut out 24 (2") circles out of bread. Butter one side of the bread. Place on baking sheet and broil the buttered side until browned. Set aside.

2. In a bowl, mix together the cream cheese, mayo, onions, Tobasco and 1/2 cup of the Parmesan cheese.

3. Turn the bread rounds over and spread with the cream cheese mixture, making sure to mound slightly. Place the last 1/4 cup of Parmesan cheese on a small plate and dip the tops of the puffs into the cheese. Place back on the baking sheet. Broil until puffy and light brown. (You may want to move the pan around so that they will brown evenly.

Note: These puffs can be made ahead and frozen. Before the final broil, take the puffs (while they are still on the baking sheet) and place them in the freezer. Once frozen, take them off the sheet and place them in a freezer-storage bag. When you're ready to serve them, place them on a baking sheet, let them thaw at room temperature for 15 minutes, then broil until puffy and light brown.

Download pdf recipe for: Parmesan Puffs

Fresh orange juice and zest makes this curd delicious on scones. (Perhaps the Orange Black Currant Scones in the previous episode?)

- Recipe -

● 1/2 cup sugar

● 2 T. cornstarch

● 1/2 cup water

● 4 egg yolks

● 1 T. orange zest (about 2 oranges)

● 1/2 cup fresh orange juice

● 1-1/2 T. butter, cut into 4 pieces

1. Mix the sugar, cornstarch and water in a small saucepan. Bring mixture to simmer over medium heat, whisking frequently as mixture begins to thicken. When mixture starts to simmer and get really thick, whisk in the egg yolks, zest, then orange juice, and finally butter. (You will want to work pretty quickly!)

2. Bring the mixture back to a simmer, whisking constantly, then remove from heat. Transfer curd into a small bowl and let it sit on the counter until lukewarm, about 30 minutes. Then cover and refrigerate until chilled through.

Great on scones!

Download pdf recipe for: Orange Curd