White Chocolate Apricot Scones

Plated scones, fresh from the oven, waiting to be presented to our tea room guests. This weekend, during our Holiday Workshop and Afternoon Tea we offered Traditional English Cream Scones and White Chocolate Apricot Scones. Oh, yes, we did.

White Chocolate Apricot Scones
2 c. flour
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 c. white chocolate chips
1/4 c. apricot pieces
1-1/4 c. heavy cream

Preheat oven to 425 degrees. In a large bowl, combine the first four ingredients. Add the white chocolate chips and apricot pieces. Pour in the cream, mixing just until a soft dough forms. Transfer to a lightly floured surface. knead gently. Divide dough into two small balls. Using a rolling pin, flatten balls until about 3/4 inch thick. Cut each ball into 6 wedges. Separate wedges and place on baking sheet covered with parchment paper. Brush tops with egg white and sprinkle with sugar. Bake about 13 - 15 minutes. Serve warm.

Taking Tea at The Hotel Hershey

We spent a snowy afternoon this past weekend in the Fountain Lobby of The Hotel Hershey where they serve Afternoon Tea as part of their month long chocolate themed events for February. As many American hotels are want to do, they called this event a High Tea.

Immediately upon being seated, one of the wait staff placed an Apricot White Chocolate Scone on the small plate while the other hostess poured hot water into our teacup. In the center of the table, there was a plate laden with an assortment of Harney & Sons teabags alongside true clotted cream and raspberry marmalade. We each quickly selected our tea flavors and took a peak at the menu.

As we were enjoying our scone, the plate of tea sandwiches was presented before us. It featured an Egg Salad with White Chocolate and Chives triangle, a Chocolate Chicken Salad with Red Grapes and Pecans on whole wheat bread, Smoked Tenderloin of Beef with Chocolate-Chili Mayonnaise and Smoked Salmon with Sliced Cucumber and White Chocolate Crème Fraiche. The presence of the chocolate in the tea sandwiches was very delicate. It was decided that the white chocolate contributed a smooth flavor to the egg salad although the chives were a predominant flavor. Most of us picked the smoked salmon off the sandwich and ate it as a cucumber sandwich! The least popular at our table was the chicken salad.

 Our tea cups were frequently refilled with hot water, and a second scone was offered.

Once we were done savoring the tea sandwiches, a beautiful plate of pastries was presented to each of us. This featured a Pistachio Macaron, Blueberry Almond Tea Cake, Key Lime Meringue Tartlet, and Dark Chocolate Raspberry Truffle Tartlet with a smear of chocolate fudge on the plate. These were all favorites among us! The almond tea cake had a delicious almond flavoring, the meringue tartlet was almost like marshmallow, the chocolate truffle tartlet was fabulously rich, and the pistachio offered a crisp contrast. Several of us practically licked the chocolate fudge off of the plate.

The boys were away this weekend, so several of us made plans to make it a special Saturday gathering. Unfortunately lousy weather inhibited travel for those coming a distance (we missed you guys), but Kandy was happy to be part of our intrepid tea group.

This beautiful floral arrangement greeted us as we arrived at the hotel. But don't be fooled, Old Man Winter was still wrecking havoc outside when it was time to leave.

Apprentice Scone Making

Over Christmas break, Angelica mentioned that she wanted to learn how to make scones with the underlying implication that Nancy wouldn't always be around to make them. Holiday break ends much too quickly, and the scone lesson never took place. Now that we are in lock down, with plenty of time on our hands, this seemed like an opportune time for cooking lessons. We devoted a late morning learning to make White Chocolate Apricot Scones. And then, an early afternoon to enjoying them fresh from the oven.

She set about gathering all the ingredients - mise en place, which is a culinary expression that refers to gathering all the ingredients in place, having them prepared and organized, ready to use in the recipe. Lining up flour and sugar, butter, baking powder, apricot pieces, white chocolate chips and heavy whipping cream. The oven was preheated, the scone tray was covered with parchment, and the instruction began.

Not a novice to cooking, Angelica jumped in and began following the recipe. Only on a few occasions did 'the instructor' take over and offer guidance on improving her technique. Cutting the butter into the flour and determining when the pieces were fine enough. Kneading the dough, using the right amount of strength, but not overworking the dough. The rolling pin, belonging to her great grandmother, still does the trick for rolling out the dough. It's using the proper method that requires a bit of demonstration.

Above, she is preparing an egg wash and sugar coating the tops of the scones before baking them. To the left, checking the baked scones, testing to see if they can be removed from the oven.

The family seemed to know exactly when to show up. We sat in the tea room, and enjoyed the labors of this new found skill. There was a tub of mascarpone cheese in the fridge so that worked as our cream. A friend had sent some pineapple sage jelly which we decided would be a lovely complement to the scones. In addition, apricot jam was another option. Pots of tea were brewed, and we gathered around the table,  savoring freshly baked scones and quality family time where we reminisced about vacations taken over the years, including many tea room visits.

The recipe we followed is from Pat Hartman. She served these in her Gettysburg tea parlor, Civil-La-Tea, many years ago. She graciously granted permission to share the recipe, which we posted in a previous blog post here: White Chocolate Apricot Scones.

The Queen's Tea

This past Sunday we celebrated the Queen's birthday in the tea room and in joyous occasion shared a toast with Pink Moscato Champagne. The festivities began with a Mixed Berry Salad. The assorted leafy greens were topped with strawberries, blueberries, and raspberries. A sweet Poppyseed dressing and a sprinkling of Feta cheese highlighted the fruit.

Individually plated sandwiches included Fresh Pear, Blue cheese and Pecan Finger Sandwich, an Apple & Basil Crostini topped with melted Swiss Cheese, a Veggie Confetti Sandwich with a heart shaped top, a traditional Cucumber Sandwich with mint butter, and as was served during the Queen's coronation in 1953, we served Coronation Chicken Salad with mangos, raisins, and cashews and a hint of curry.

The scones, always served fresh from the oven, were whisked out of the kitchen before a picture was taken. The plate of scones featured Kensington Palace Scones (a traditional cream scone) and White Chocolate Apricot Scones with Sweet Cream and Lemon Curd. Fresh fruit accompanied the scones. The final course included a medley of petite desserts which were Chocolate Mint Cake, White Chocolate Pistachio Truffle, and a Cherry Cookie swirled with a white chocolate glaze.

Long Live the Queen! Long May She Reign!

A very Festive Afternoon Tea

December is a month for holiday teas, although we scheduled fewer events this year, we held our popular annual Holiday Craft and Festivi-Tea this past Sunday. As our guests arrive, they place their order for tea. While they are creating their craft, guided under the tutelage of Susanna, the kitchen crew is busy brewing pot upon pot of tea, ready to pour when the craft is completed. The tea began with a Holiday Coleslaw laden with green cabbage and savoy cabbage, green apples, pecans, craisins, red onion, and a delicate dressing.

Sandwiches included a Cranberry Pecan Triangle. Sliced Turkey with orange marmalade on rye bread, toasted Crostini with Apple and Brie (oh, yum!), Sweet & Savory Pimiento Cheese on Pumpernickel with a thin layer of strawberry jam, Sliced Prosciutto with homemade fig preserves, and a Benedictine Sandwich with cucumber and onion, parsley garnish and a cutout tree topper.

Oven fresh scones featured our Traditional English Cream Scone (always!) and White Chocolate Apricot Scone served with sweet cream, apricot preserves and a portion of fresh fruit including pomegranates.

A dessert medley included Pumpkin Cheese Cake, White Chocolate Shortbread Cookie, and a Chocolate Cup filled with mascarpone cheese and a chocolate raspberry sauce in the bottom of the cup. Fresh raspberries were added to this festive trio of desserts.

The tearoom is decorated for the holiday season with festive touches here and there. Holiday events are scheduled throughout the month, although not as many as past years. Covid decided we needed to limit the number of guests at our teas this year, and although social distancing and mask wearing change the festive atmosphere ever so slightly, the joy among our guests attending the holiday events is still evident.

Holiday Workshop & Afternoon Tea

Our Holiday Workshop & Tea event is this Sunday and Monday. Sunday afternoon saw a small amount of snow falling throughout the event which added a tranquil beauty to the afternoon. This annual event is a holiday tradition for many of our guests. This year they crafted pressed flower pictures and stationary using pressed rosemary and other colorful little flowers and greens. Following the craft, the tea room is quickly turned around for the holiday tea. First course included an Apple Cranberry Salad with dried cranberries, almond slivers, Romano cheese and a drizzle of fresh cranberry dressing.
The sandwiches included a Cranberry Apple Chicken Salad Triangle, Swiss Apple Melt Crostini, Spicy Pimiento Cheese Florette, Apple & Blue Cheese Wrap, and a Walnut Sandwich.
Scones featured the Traditional English Cream Scone and a White Chocolate Apricot  Scone with Sweet Cream, Strawberry Jam, and Fresh Fruit.

Dessert included a Miniature Chocolate Cheesecake topped with a decorative holly leaf, Raspberry Cream Puff, and a White Chocolate Cranberry Shortbread Cookie. So festive and fun, let the celebrating begin!

Holiday Craft Class and Afternoon Tea

Our annual Holiday Craft Class and Tea is a tradition that has been enjoyed by many of our guests over the years. Susanna is tasked with finding a fun and easy craft that can be completed in under an hour and can be created at the limited table space. This year's craft featured a wooden ornament, a blank slate to be painted as desired. Susanna offered a few suggestions, some guests googled for other ideas, and the painting session began. Many thanks to Terri & Adrienne for gifting Nancy the little grinch teapot that they painted.  

This sweet little snowman was designed and created by Carla. Carla has been attending teas here over the years, making teatime memories with her mother.  

And the Christmas Tree and Snowman were crafted by a mother and daughter duo that have attended the Holiday Craft Class and Afternoon Tea for at least 20 years. Tea orders are taken before the crafting begins. As the craft session is underway, the kitchen is a hustle preparing individual pots of tea. Once the crafting session is completed, all supplies are quickly removed from the tables, and each table is set with assorted Christmas teacups, napkins and silverware. When everyone is ready, the tea service begins. 

Up first, a Holiday Honeycrisp Apple Salad with Honeycrisp apples, craisins, sugared pecans, parmesan cheese and a honey vinaigrette.

When she's not pouring tea, Claudette helps to plate and serve the various courses. The scones included the Traditional English Cream Scone and a White Chocolate Apricot Scone served with Sweet Cream and Apricot Preserves alongside fresh pineapple and orange. 

Gail can be found taking tea orders, preparing tea, and serving all the courses. The sandwiches for the Holiday Tea included a Cranberry Pistachio Chicken Salad Triangle, warm Cheesy Pumpkin Tartlets, warm Ham & Swiss Cheese Cordon Bleu Crostini, Roast Beef & Water Chestnuts on Pumpernickel, and Cranberry Pecan Orange Marmalade on Raisin Bread.

Angelica has grown up in the tearoom and has stepped into whatever role she is asked to perform. The dessert course included Glazed Toffee Bonbons, a Chocolate Cup filled with Eggnog Cream and White Cake with a Spirited Topping.

Without the help of Claudette, Gail, Angelica, and Susanna, the tearoom would not function. Their cheerful presence is a blessing and their willingness to complete whatever task is most urgent is greatly appreciated. Many thanks to all of them!

Annual Holiday Workshop & Tea

A popular joyful tradition around here is the annual Holiday Workshop and Tea. This festive event combines two fun activities - creating a simple craft and then the elves rush into the "craft area" and transform it back into a tea room. Before the craft begins, we take tea orders from so we can brew the tea and have it ready once everyone has completed their handiwork. This year's craft was an adorable ribbon tree ornament with star anise topper. Under the guided tutelage of Susanna, everyone completes the task at hand. Then it's time to pour the tea.

For starters, a Romaine Salad with fresh apples, spiced pecans, Parmesan cheese, and craisins topped with a fresh Cranberry oil and vinegar dressing was served.

A festive plate full of yummy sandwiches was next. Check out the menu posted below.

The scone plate included Traditional English Cream Scones and White Chocolate Apricot Scones accompanied by Sweet Cream and Apricot Preserves and fresh fruit. A real treat, our scones are baked while the sandwiches are being consumed, and served fresh and hot from the oven.

The dessert medley was decorated for the holiday season with icing holly leaves on the Chocolate Coconut Bon Bons, flavorful peppermint pieces on the meltaway cookie, and chocolate shavings on the eggnog cheesecake. 'Tis the season!

(In order to read the menu, click on the photo to enlarge it.)

A Christmas Carol Afternoon Tea

One of our holiday teas in December features the songs of the season performed by a local artist. This year, we welcomed Jeff Greenawalt as our strolling minstrel. He performed a selection of traditional Christmas carols as he moved throughout the tea room while our guests were enjoying their afternoon tea. At the end of the event, everyone joined in for a chorus of Jingle Bells and Silent Night. A video has been posted on our Facebook tea room page.

The afternoon tea began with a Cranberry Pecan Salad topped with craisins, sugared pecans, goat cheese, red onion, and a Raspberry vinaigrette.

The sandwich plate included a Veggie Confetti Round topped with a turnip cut into the shape of a Christmas tree, a Cucumber Square on Whole Grain Bread, Cranberry Bread with mascarpone filling, a Turkey and Havarti rollup on a spinach wrap, warm Brie & Apple Crostini and a Pistachio Cranberry Chicken Salad.

Freshly baked scones, lined up in the kitchen ready to be served next, included Traditional English Cream and White Chocolate Apricot Scone served with sweet cream and apricot preserves and a serving of fresh fruit.

The trio of petite desserts included a Raspberry Almond Puff, an Eggnog cookie, and a miniature chocolate cheesecake with a chocolate ganache topping. Yum!

Special thanks to Jeff Greenawalt for sharing his musical talents with our tea room guests.

Thanks also to Carla for sharing some of her photos for this post. 

Holiday Greetings to all!