October

 

 

October is coming up… a month of fall leaves and pumpkins.  Which are all great ideas for a tea.  But what else is coming up in October?   

 

How about a fun Halloween Tea?   That doesn’t mean that it can’t be just as elegant as any other tea. 

 

But if you want to REALLY do a Halloween tea – you need to have special treats. 

 

 

 

 

 

 

No, I don’t mean these !

 

 

 

 

 

 

 


 

But what I have always said about any event you do… if you are going to do it – do it well.  Be creative, no boxes of cupcakes from Safeway.

 

 

 

 

 

 

 






 

 

 

 

 

 

 


How about a red velvet cake with some creative icing?

 

 

 

 

 

 

 

 

 

 

 

 

 


These are definitely something I think would be fun to do…

 

 

 

One of the main things to remember with any tea – it is not just ‘lunch’.  It is delicate and beautiful, hence, finger sandwiches and small tasty delectable’s.  Any tea should be a feast for the eyes.

 

 

 

 

 

 

 

 

 

 

 

 



















Nothing is more apropos to a tea than scones.  And there are a million different recipes out there, but for those of you that are Starbuck fans (I am not), here is one of their seasonal recipes.

 

 

Pumpkin Scones with Spiced Glaze

Yield: 8 scones

Prep Time: 30 minutes

Cook Time: 14 to 16 minutes

Total Time: 45 minutes

 

Ingredients:

 

For the Scones:
2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 tablespoons cold butter, cut into small cubes
½ cup canned pumpkin
3 tablespoons half-and-half (can substitute heavy cream)
1 large egg

 

For the Powdered Sugar Glaze:
1 cup + 1 tablespoon powdered sugar
2 tabelspoons milk

 

For the Spiced Glaze:
1 cup + 3 tablespoons powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch ground ginger
Pinch ground cloves

 

Directions:

1. Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.

3. In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.

4. Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.

5. Make the Powdered Sugar Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.

6. For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Pumpkin Scones with Cranberries Recipe

 

Ingredients:

• 2 cups unbleached flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons plus 1 teaspoon sugar
• 4 tablespoons unsalted butter, cut into pieces
• 1/2 cup lowfat or whole milk
• 1/2 cup unsweetened pumpkin purée
• 3/4 cup fresh or dried cranberries tossed with 1 tablespoon flour

 

Directions:

1. Preheat oven to 400 degrees.

2. In a mixing bowl, combine flour, baking powder, salt, ginger, cinnamon, nutmeg and 3 tablespoons of the sugar; stir to blend. Cut the butter into the dry ingredients until it is in pea-sized pieces.

3. Combine the milk with the pumpkin puree and blend well. Stir the milk and pumpkin mixture, along with the cranberries, into the dry ingredients until the dough starts to come together. Turn the dough out onto a lightly floured surface, gather it together, and knead lightly. Do not overwork the dough.

4. Flatten or roll the dough into a round about an inch thick. Cut into 8 to 12 pie-shaped wedges and lightly sprinkle them with the remaining teaspoon of sugar. Place the scones on a baking sheet and bake in the center of a preheated oven until golden on top, about 18 minutes. Cool on a baking rack for a few minutes and serve warm.

5. If prepared ahead of time, these scones can be wrapped in foil and gently reheated at 300 degrees for about 10 to 15 minutes, or until warmed through. Makes 8 to 12 scones.

 

 

But always remember the most important part…. 


Be sure to share this with friends.

 

 

                                                                     © Michelle Young 2012