60
Tea Celebrations
Blueberry-Basil Scones
Yield: 12 scones
Preparation: 20 minutes
Bake: 10 to 11 minutes
2
cups self-rising soft wheat flour*
2
tablespoons sugar
2½
teaspoons fresh lemon zest, divided
5
tablespoons cold salted butter
2
tablespoons minced fresh basil
¾
cup cold heavy whipping cream
½
cup fresh blueberries
½
cup plus 1 tablespoon confectioners’ sugar
2
tablespoons fresh lemon juice
Garnish: fresh blueberries and fresh basil
•
Preheat oven to 400°.
•
Line a baking sheet with parchment paper. Set aside.
•
In a medium bowl, combine flour, sugar, and 2 tea-
spoons lemon zest, whisking until combined. Using a
pastry blender, cut butter into flour mixture until mixture
resembles coarse crumbs. Add basil, stirring to combine.
Add cream, stirring until mixture forms a soft dough. (If
mixture seems dry, add more cream, 1 tablespoon at a
time, until a dough forms).
•
On a lightly floured surface, knead dough lightly
3
times. Roll out to a ½-inch thickness.
•
Scatter ¼ cup blueberries on half of dough. Fold
other half of dough over blueberries to enclose them.
Lightly roll out dough again to a ½-inch thickness.
Repeat scattering, folding, and rolling process for
remaining ¼ cup blueberries.
•
Using a 2¼-inch round cutter, cut 12 scones from
dough, rerolling scraps as little as possible. Place scones
2
inches apart on prepared baking sheets.
•
Bake until edges are light golden brown, 10 to 11
minutes. Remove to a wire rack.
•
In a small bowl, combine confectioners’ sugar, lemon
juice, and remaining ½ teaspoon lemon zest, whisking
until smooth.
•
Spoon glaze over scones, letting glaze drip down sides.
•
Garnish with fresh blueberries and basil, if desired.
*
For testing purposes, we used White Lily Enriched
Bleached Self-Rising Flour, available in grocery stores
throughout the Southeastern United States and online
at whitelily.com.
Creamy Tomato Soup
Yield: 1½ quarts
Preparation: 10 minutes
Cook: 20 minutes
1
tablespoon salted butter
2
tablespoons chopped shallot
2 (28-
ounce) cans peeled tomatoes*
2
teaspoons smoked paprika
½
teaspoon salt
¼
teaspoon ground black pepper
½
cup heavy whipping cream
¹
⁄
3
cup blue cheese crumbles
¹
⁄
3
cup crumbled cooked bacon
•
In a large saucepan, melt butter over medium-high
heat. Add shallot, and reduce heat to low. Cook until
soft, stirring occasionally, 2 to 3 minutes. Add tomatoes,
paprika, salt, and pepper, and bring to a boil. Reduce
heat, and simmer, covered, for 15 minutes.
•
Remove from heat, and add cream.
•
Using a hand-held immersion blender, blend to a
very smooth consistency. Adjust seasoning by adding
more salt and pepper, if desired.
•
Divide blue cheese and bacon among individual servings.
•
Serve warm.
*
For testing purposes, we used Cento San Marzano
tomatoes, which are prized for their sweetness.
A different type of tomato may be substituted.
