30
Tea Celebrations
Irish Soda Scones
Yield: 8 to 11 scones
Preparation: 10 minutes
Bake: 15 minutes
2
cups bread flour
2
tablespoons sugar
1
teaspoon baking soda
½
teaspoon salt
¼
cup cold salted butter
¼
cup dried currants
1
teaspoon caraway seeds
¾
cup plus 2 tablespoons whole buttermilk
Lingonberry jam* (optional)
Clotted cream (optional)
•
Preheat oven to 350°.
•
Line a baking sheet with parchment paper. Set aside.
•
In a medium bowl, combine flour, sugar, baking soda,
and salt, whisking until combined. Using a pastry blender,
cut butter into flour mixture until mixture resembles
coarse crumbs. Add currants and caraway seeds, stirring
to combine. Add buttermilk, stirring until a soft dough
forms. (If mixture seems dry, add more buttermilk,
1
tablespoon at a time, until dough is uniformly moist.)
•
Using a levered 3-tablespoon scoop, drop dough
onto prepared baking sheet.
•
Bake until edges are light golden brown and a
wooden pick inserted in centers comes out clean,
approximately 15 minutes.
•
Serve with lingonberry jam and clotted cream, if desired.
*
Lingonberries are related to cranberries. Lingonberry
jam can be found at specialty-foods stores and online.
Substitute a favorite jam, if desired.
Potato-Leek Soup
Yield: 2 quarts
Preparation: 30 minutes
Cook: 30 minutes
3
tablespoons butter
2
cups sliced leeks, white part only (¼-inch slices)
1
quart chicken broth
1
cup water
8
cups cubed peeled potato*
2
teaspoons salt
1
cup heavy whipping cream
Garnish: microgreens
•
In a large nonstick saucepan, melt butter over
medium-high heat. Add leeks, stirring and cooking until
leeks start to turn light brown around the edges,
2
to 3 minutes. Reduce heat to low.
•
Cook, covered, stirring occasionally until leeks are
caramelized, soft, and tender, approximately 10 minutes.
•
Add chicken broth, water, potatoes, and salt. Bring to
a boil. Reduce heat to low, and cover.
•
Simmer, stirring occasionally, until potatoes are very ten-
der when pierced with a fork, approximately 20 minutes.
•
Remove from heat, and add cream.
•
Using a hand-held immersion blender, puree until very
creamy and smooth.
†
•
Serve warm.
•
Garnish with microgreens, if desired.
*
For testing purposes, we used russet potatoes. For
correct consistency and taste, it is important to use a
starchy potato.
†
Alternatively, pour mixture into the container of a regular
blender, and puree until creamy and smooth.
