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Olympic High Tea

As the Olympics unfold in London, I am holding my own Olympics…in the kitchen! With the somewhat dreary, drizzly weather over there, baking up a batch of warm scones sounds positively sporty.

These are great warm from the oven, or make a day ahead; store in an air-tight container and gently warm in a low oven. I used Epicure’s 3 Onion Dip Mix, but you can also use Epicure’s Lemon Dilly, Cinnamon, or Poudre Douce. And of course, no tea would be complete without a “cuppa” to go with them. Pair scones with a piping hot pot of Victorian Afternoon Tea or your favourite Epicure Tea blend.

I can think of no better way to support our amazing Canadian athletes than to cheer them on in high style – high-tea style, that is!

What you’ll need:

• 2 cups (500 ml) all-purpose flour
• 1 Tbsp (15 ml) Epicure’s Baking Powder
• ½ tsp (2.5 ml) salt
• ½ cup (125 ml) cold butter, cut into small cubes
• 2 Tbsp (30 ml) Epicure’s 3 Onion Dip Mix
• 1 egg
• 1 cup (250 ml) buttermilk

Instructions

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Combine dry ingredients and cut in butter leaving a few pea-size pieces. (Works well in a food processor.) Stir in 3 Onion Dip Mix. Whisk together egg and buttermilk, and using a fork, stir wet ingredients into dry until just mixed.

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On a lightly floured surface, gently knead until dough just comes together. Gently press to form a circle about 1 inch (2.5 cm) thick.

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Using a glass or a round cutter, cut out rounds.

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Place on Epicure’s Baking Sheet and bake in preheated 425° F (220° C) oven until puffy and golden, about 15 minutes.

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Serve with your favourite Epicure Tea blend and enjoy!

Bon appétit!

3 Comments to Olympic High Tea

  1. by Donna Alexander

    On July 25, 2012 at 12:42 pm

    My daughter Carrie and I are so looking forward to having High Tea at the Fairmont in Victoria when we are there for Conference. May have to practise making some here before we get there. They look soooo good!!!!

  2. by ADL

    On July 30, 2012 at 1:21 pm

    I just tried these with the cinnamon & I found them very very dry & not fluffy as I expected. Was the amount for the Epicure’s 3 Onion Dip Mix of 2 Tbsp supposed to be the same for the cinnamon? I used a large egg. I only use sea salt (Epicure’s) does that make a difference? I am not a baker so I’d appreciate any tips from the author.

  3. by Epicure Selections

    On August 2, 2012 at 8:53 am

    Hi ADL,

    Consider 1–2 tsp (10 ml) of cinnamon or ground spice. 2 Tbsp (30 ml) of blends. Sea salt shouldn’t be a problem.

    Scones are best made with a light hand. If overworked they will be heavy. Temperature of the room and humidity of the day can also affect moisture content.

    Next time,consider adding a ¼ cup(60 ml)more buttermilk. Or reduce the flour by a ¼ cup(60 ml.The dough should not be dry or powdery; it should just hold together. If extra flour was used during shaping the scones will absorb it.

    Hope that helps!

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