Afternoon Tea | Slow Living Baking

Hello! I strive to live a slower and more traditional lifestyle while finding God's beauty in the ordinary.🕯

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Recipes


Mini Scones

Ingredients:

1 cup all-purpose flour

2 Tbsp sugar

1 1/4 tsp baking powder

1/8 tsp salt

4 Tbsp unsalted butter

1/2 cup heavy cream, straight from fridge

1 Tbsp heavy cream, for tops of scones

1 Tbsp white decorating sugar, for tops of scones (optional)

extra flour, for dusting work surface


Directions:

1.) Make the Scones. Preheat oven to 425 degrees F.

2.) Combine dry ingredients and mix together evenly. Cut butter into dry ingredients, into pea sized bits.

3.) Pour cream in and mix with large spoon until the mixture clumps up into a shaggy mess.

4.) Scatter plenty of extra flour on the work surface. Place shaggy dough onto the work surface, then flour your hands and knead the dough a few times until it comes together.

5.) Roll dough out so that it is 1 1/4″ thick. Punch out small rounds of dough using the well-floured cookie cutter. Place on large baking sheet at least 1″ apart.

6.) Brush tops of scones with heavy cream, then scatter with decorating sugar if you like. Bake scones for 8-10 minutes, or until the tops are lightly golden brown

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Mock Clotted Cream

Ingredients

·3 oz softened cream cheese

·3 tbsp sugar

·pinch of salt

·1 cup heavy whipping cream


Directions

1. Cream the cream cheese, salt, and sugar in a large bowl

2. Slowly add the whipping cream and beat until soft peaks form

3. Chill before serving



Rose meringues
(Recipe from preppykitchen.com)

Ingredients

· 2 egg whites

· 1/2 cup caster sugar

· 1/2 teaspoon rose water

· Pink gel food coloring optional


Instructions

1.Preheat the oven to 200°.

2.Whip the egg whites on high speed with an electric mixer until stiff peaks form.

3.Gradually, and very slowly, add the sugar, while continuing to whip. The mixture should be very stiff and glossy.

4.Add the rose water and 1-2 drops of food coloring (if using) Fold until combined

5. Pipe rosettes onto parchment lined baking sheets, and bake for about 1 1/2 hours or until the meringues are very dry and peel off the parchment easily.