Renny Darling's

A Sedate & Proper Victorian Tea


Victorian Scones with Apricots & Pecans

2 cups flour
1 tablespoon baking powder
1/2 cup sugar
pinch of salt
1/2 cup cold butter (1 stick), cut into 8 pieces

1/2 cup chopped dried apricots
1/2 cup chopped pecans

2 eggs
1/3 cup cream
1 teaspoon vanilla

In the large bowl of an electric mixer, beat together first 5 ingredients, until mixture resembles coarse meal. Stir in apricots and pecans. Beat together eggs, cream and vanilla and add, all at once, stirring until blended. Do not overmix.

Spread batter evenly into a greased 10-inch springform pan and bake at 400° for about 20 to 25 minutes or until top is golden brown. Allow to cool in pan and cut into wedges to serve. Serve with Lemon Cream Cheese or butter and jam. Serves 8 to 10.

Lemon Cream Cheese

This lovely spread tastes very much like a cheesecake filling and is great with scones.

1 package (8 ounces) cream cheese
1/4 cup sifted powdered sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest (yellow part of the peel)
1/4 teaspoon vanilla

Beat cream cheese until light and fluffy. Beat in remaining ingredients until blended. Place in a lovely crock or bowl, cover and refrigerate until serving time. Yields about 1 cup.

 

Menu Place an Order