Savories at Tea

St. Francis Scones

4 ½ cups flour

1/3 cup sugar

1 Tbs baking powder

1 tsp salt

1 cup unsalted butter

1 cup dried currants

2 eggs

1 ¼ cups heavy cream

Topping

1 egg beaten with 2 Tbs milk

1/3 cup packed brown sugar

Preheat the oven to 400 degrees. Lightly grease a baking sheet.

Combine dry ingredients in a large bowl. Cut the butter into small pieces and scatter over the dry ingredients. Work the butter into the flour using your fingers until it resembles cornmeal. Stir in the currants.

Beat together the eggs and cream. Slowly drizzle ½ cup at a time over the dry ingredients, tossing the mixture with a fork. Loosely press the dough into a ball.

Place on a floured board and knead 4-5 times to blend well. Discard any dry crumbs. Roll out the dough on a floured surface until it is 1 inch thick. Cut into scones using a 2-inch round cutter. Place the scones on the baking sheet and brush with the egg-milk mixture over each scone. Sieve brown sugar over the tops.

Bake for 14-15 minutes, or until the scones are golden.

Serve warm, with strawberry jam and clotted cream.

Yields 18-20.



Chicken salad tea sandwiches

1 cup cooked chicken, diced into 1/4 inch cubes

1/2 cup finely chopped dates

1/4 cup chopped hazelnuts, skin removed

1/4 cup crumbled, crisp bacon

1/2 cup mayonnaise

1 loaf Panera Whole Wheat bread, sliced thin

Combine all ingredients except bread. Place 2 slices of bread together and remove crust. Spread mixture on one slice and top with other slice. Slice diagonally.

Egg salad tea sandwiches

1 dozen large eggs

1/2 cup mayonnaise

Kosher salt and freshly ground black pepper

1 loaf Panera Classic White bread, sliced thin

In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.

Remove the yolk and finely chop the egg white. Smash the egg yolks in a large bowl. Add the mayonnaise, salt and pepper and mix until blended. Add the egg whites. 

Place 2 slices of bread together and remove the crust. Spread the egg mixture on once slice, top with the other slice and cut each sandwich into 3.

Puff Pastry Palmiers with Prosciutto & Fontina

1 pkg frozen puff pastry

Dijon mustard

½ lb thinly sliced prosciutto

½ lb thinly sliced fontina cheese

Preheat oven to 350 degrees

Spread mustard evenly over thawed puff pastry.  Cover with 1 layer of prosciutto and fontina cheese.  Roll each side to the center.  Put in freezer for 15 minutes.  Slice into ¼ inch thick slices.  Lay slices flat on greased foil.  Bake until golden brown, about 10 minutes

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