While rummaging through books at our new library (which is absolutely wonderful!) for an education project I’m working on, I came across this gem, The Redwall Cookbook. As a child, I was completely enamored with these books — tales of customs long-past mixed with the excitement of wartime conflict, all played by adorable woodland creatures. Does it get much better than that for any fantasy-lover?
You can guess what happened next: I checked it out, of course! This was the first recipe to really catch my eye, and I’m hoping to make a few others before I have to return it. Check out my exciting find:
Afternoon Tea Scones with Strawberry Jam and Cream
- 1 3/4 cups of all-purpose flour
- 2 tsp. of baking powder
- 1 tsp. of pumpkin pie spiece
- 1/2 tsp. of salt
- 2 tbsp. of unsalted butter, chilled and cubed
- 2 tbsp. of sugar
- 2/3 cup of skim milk
- Strawberry jam and whipped cream, for serving
- Preheat oven to 450ºF with baking sheet inside.
- In a bowl, mix together the flour, baking powder, pumpkin pie spice, and salt.
- Add butter and mix with fingers until it resembles coarse crumbs.
- Stir in the sugar, and add milk to form soft dough.
- On floured surface, shape dough into thick 7” round. Cut into 8 wedges.
- Place separated wedges on heated baking sheet and bake 12-14 minutes, or until browned.
- Cool on wire rack and serve with strawberry jam and/or whipped cream.
These scones are wonderful breakfast or lunch-time treats. The pumpkin spice adds a hint of flavor that makes them yummy on their own, but is also subtle enough to enjoy with a cup of your favorite tea! Try them out on a lazy weekend morning, or share them with a friend while catching up. The little creatures of Redwall have done again what they do best: leave my heart full of happiness, and appreciation for the small things in life.