Sunday, October 5, 2008
I love a tea room. I like them a little more old world: Leaning towards the masculine, with warm but deep colors, a heavy hand with the cream, a lot good strong teas with personality; I have never been one for fruity tea. They have a lovely, not overly-feminine way with tea service at The Tea Room Savannah, 7 West Broughton Street.
The retail store which lays before the tea room is graced with a huge apothecary-like wall of worldly and very fine loose teas. There is all manner of tea article and cozy and, as if by some perfect kismet, early copies of Tea for Roby by Sarah Ferguson, Duchess of York which is just so happens, I was writing to you about only the other day at Entertains.
I will disclose you you that I had three of their little, light as air scones, a full pot of Emperor's Bride tea and a bit of egg salad. I have not eaten with such gusto in some time, but as you well know, the Hostess loves tea, cream, and good jam.
The jam! Yes, this reminds me that I certainly intended to further impose upon the ownership of the Tea Room and ask them who made their impossibly divine jam! But I forgot, I was very caught up with keeping my fingers crossed that they would divulge the way to those coveted scones of theirs! Which, bless them forever, oh, great retail and tea room gods, they did! And what's more, they gave me permission to advise you of same! It is a boon! What great luck!
Now, return the favor and get over to Savannah and have tea or lunch at the Tea Room, you will be so pleased you did. And not only because other folks in town intimate that you will see some
huge stars there from time to time and the occasional Savannah power broker.
I feel hungry for these little gems, off to the kitchen I go to make these for breakfast (yes, the Hostess wakes up at an inhumane hour to complete otherwise offspring-impaired tasks).
courtesy of Tea Room Savannah and Chef Andre Baxter
yield will depend on the size of the cutter
"My recipe for moist and light scones is simple but truly amazing.This basic recipe requires minimal ingredients. From the base recipe you may add a variety of dried fruits, flavoring extracts, or cheese and dried herbs. You may choose to add just one ingredient, two, or a combination."
Always use very cold heavy cream straight from the fridge. If the strawberries are to large, chop them into smaller pieces before combining.
If you prefer a scone with a luster, an egg wash may be brushed on top of the scones before baking.
1 1/2 cup flour
1/4 cup sugar
1/8 tsp salt
1 1/2 tsp baking powder
3/4 cup heavy cream
1/2 cup dried strawberries
1 tsp vanilla extract
Preheat the oven to 350 degrees.
Combine the first four (dry) ingredients in a large mixing bowl. Add strawberries, cream, and vanilla extract. Mix until a dough is formed. Pout onto a flat surface. Split the dough in two halves. Roll the first half of the dough out to a 1 inch thickness. Cut out scones with a round cookie cutter. Repeat with the second half. Place on a greased cookie sheet and bake for 20 minutes or until golden brown on top.