Lemon Puffs

 

DSCF5718

These little beauties are lemon puffs. I’ve already shared with you in my last post how to prepare the lemon curd which fills the flaky layers of baked puff pastry. The baked sugary puff pastry has a flaky crunch as you bite down and then you taste the smooth but tart lemon curd. The whipped cream is the cherry on top. It is a very refreshing bite or two, it won’t take you long to eat and you’ll wish you could start over. The lemon puffs are so pretty; anyone would think they had taken hours to prepare. They look just beautiful on a dessert tray line with a white paper doily. These lemon puffs will make your next tea party or any occasion extra special. I hope you will enjoy as much as I do.

DSCF5710

Gather your ingredients.

DSCF5706

Roll your puff pastry just slightly and trim the ends to make the pastry even. Then measure 2″x 4″ pieces.

DSCF5708

Place them on a baking sheet lined with parchment paper.

DSCF5707

Egg wash and sprinkle one pan with sugar one pan plain. Bake in a pre-heated 4oo degree oven 10-12 minutes. Till golden brown.

DSCF5714

Remove to a wire rack and cool completely. Assemble by putting a layer of lemon curd on a plain baked puff pastry. Top with a baked sugared puff pastry. Dust with powdered sugar , top with a dollop of freshly whipped cream. Sprinkle on a little freshly grated lemon zest.

DSCF5719

Lemon Puffs

2 sheets of puff pastry, I use Pepperidge Farm

1 egg beaten with a few drops of water for egg wash

Lemon curd

Freshly whipped whip cream

Lemon zest to sprinkle over whipped cream

To prepare the puff pasrty

Sprinkle a little flour on a work surface and rolling pin. Roll the puff pastry even. With a ruler cut the pastry 2”wide by 4” long place pieces on a baking sheet lined with parchment paper. Using a pastry brush apply egg wash to the tops of the pastry. Then sprinkle half with sugar and leave half plain. The plain will be the bottoms and sugared will be the tops. Makes 15 lemon puffs

Lemon Curd

8 oz. unsalted butter

1 pound granulated sugar

5 lemons, grated zest and juice from all of the lemons

6 eggs, plus 2 egg yolks, beaten

Cook over double boiler water should just be simmering. Melt the butter then add the sugar, juice and zest from the lemons. Slowly add the eggs stirring constantly about 20 minutes. The mix will become thick and get thicker as it cools.

Fresh Whipped Cream

8 oz. heavy whipping cream

2 tablespoon confectioner’s sugar

1 teaspoon pure vanilla extract

To Assemble

Place the plain piece of baked puff pastry on a plate top with lemon curd. Place the sugared piece of baked puff pastry on the top. Sift on a small dusting of confectioner’s sugar. Add a dollop of the fresh whip cream to the top and a sprinkle of fresh lemon zest.

Bakers note: If you want less puff pastry you can cut one piece in half and fill with the lemon curd and top with the cream.

Thanks for stopping by!!!

Cream Scones with Currents

Cream scone with lemon curd and whipped cream
Cream scone with lemon curd and whipped cream

Scones are such a pleasure to make. I love that you can change up the liquid to get the taste and richness you would like. I have used whole milk, heavy cream, and butter milk depending on the scone I am making. The different flavors you can add are endless. Who wouldn’t love a moist and delicious  scone? I serve scones at all my tea parties not just because it traditional, but because I love them. At my recent fall tea party I made cream scones with currents and flavored them with vanilla. They were served with homemade lemon curd, strawberry jam, and freshly whipped cream. My favorite topping is the lemon curd with just a dollop of whipped cream on top. It’s so delicious. I always start with ice cold butter and I am careful not to handle the dough to much so I don’t make them tough. Scones need to be moist and tender. I add and egg wash and a sprinkling of sugar to dress them up.

I first assemble all my ingredients.
I first assemble all my ingredients.
I put the flour, sugar, baking powder, and salt in a large bowl.
I put the flour, sugar, baking powder, and salt in a large bowl.
I used a whisk to sift the dry ingredients together.
I used a whisk to sift the dry ingredients together.
I add the butter to the flour mixture.
I add the butter to the flour mixture.
Using a pastry blender I cut the butter into the flour mixture.
Using a pastry blender I cut the butter into the flour mixture.
I then add the currents
I then add the currents.
Toss them in the flour and butter mixture with my clean hands.
Toss them in the flour and butter mixture with my clean hands.
I add the cream and vanilla and gently stir till combine.
I add the cream and vanilla and gently stir till combine.
The dough will come together.
The dough will come together.
Turn the dough out onto floured board.Knead gently for just a few times.
Turn the dough out onto floured board.Knead gently for just a few times.
Form dough into a disk.
Form dough into a disk.
Roll out into a rectangle.
Roll out into a rectangle.
Turn the dough and fold over.
Turn the dough and fold over.
Roll the dough again into a rectangle.
Roll the dough again into a rectangle.
Cut scones with a biscuit cutter.
Cut scones with a biscuit cutter.
Bake at 400 degrees. Cool and serve.
Bake at 400 degrees. Cool and serve.
Scone topped with lemon curd and whipped cream.
Scone topped with lemon curd and whipped cream.
Enjoy!
Enjoy!

Cream Scones with Currents

2 Cups unbleached all-purpose flour

¼ Cup granulated sugar

2 ½ Teaspoons baking powder

¼ Teaspoon fine sea salt

¾ Cup (12 tablespoons) ice cold unsalted butter, diced

¾ up to 1 Cup very cold heavy cream

1 Teaspoon pure vanilla extract

½ Cup currents

1 Egg for egg wash

1 Tablespoon of granulated sugar, to sprinkle on tops of scones

In a large bowl add the flour, sugar, baking powder, and salt. Use a wire whisk to sift the ingredients together. Add the ice cold butter chunks to the flour mixture and using a pastry knife cut the butter into the flour mixture till it looks like little peas. Add the currents; toss them into the flour mixture with your clean hands. Add the milk and vanilla extract. Stir with a wooden spoon just till combine. Turn dough out on a flour board. Knead just a few times to make a disk. Flour your rolling pin and roll the dough into a 12 inch rectangle shape. Then fold the dough turn it and roll it again you’re looking for a thickness of a ¼   inch thickness. Use a biscuit cutter to cut the scones. Place on a baking sheet lined with parchment paper. Egg wash and sprinkle with sugar. Bake at 400 degrees for 17-20 minutes.

Thanks for stopping!

Fall Tea Party

Invitation to tea
Invitation to tea

I have always enjoyed a good hot cup of tea. My Mom and my Grandmother were Scottish and I believe it was in their blood! My Grandmother came to live with our rather large family when I was about 5 years old. We were a family of seven children Mom and Dad, and Grandma made ten. Our home was very tiny even though it was three stories all the rooms were very small and there was one bathroom to share. Mom and Grandmother always drank hot cups of tea sitting at our kitchen table and talking. I loved the idea of that even at five years old. Mom served us kid’s hot tea in the morning with our breakfast and again in the evening. My love of tea has lasted through the years and I have enjoyed Sitting at my own kitchen table talking to girlfriends over steamy cups of tea and yummy little tea treats. In the year 2000 I had just recently returned to the United States with my own little family from living in England for eighteen months. I met lots of my Scottish relatives. Some live in England and some in Scotland. It was such a wonderful experience that I will treasure forever. After I had settled in to my new home I decided that I wanted to have tea parties for each of the seasons. I started with Christmas it has always been my favorite holiday. I invited my Mom, Sisters, Sister-In-Laws, Aunts, and good Friends. The parties started out with seven that could attend that year. We had the best time preparing the little tea sandwiches, sausage rolls, quiche, and of course lots of little desserts. As the years passed we added tea parties at each of the seasons. By 2013 our little group that started at seven ladies grew to 30. At this point we decided to call the Christmas Tea a Christmas party. My Mom and my Aunt have both passed away and we miss their presence at our teas as well as every day. I have been longing for one of those small teas again so this past weekend I had a Fall Tea Party. I invited my sisters, and sister-in-laws, and my two dearest friends. My sisters Beverly and Carol jean, and my sister-in-law June decided to come the night before for a big girl’s slumber party. We had the best time preparing the food for our tea party. Carol jean brought her favorite Royal Albert china and made a beautiful flower arrangement for the table. Bev, June, and I prepared the food, scones, and desserts. We watched Hallmark movies had a glass of wine and just enjoyed each other’s company. By 2:00 pm the next day the rest of the guest arrived and we had the best tea time ever.

This is  a quilt that June made.
Bev on the left June on the right holding the quilt that June made

Favors I made for the girls
Favors I made for the girls
Carol jean
Carol jean
Carol jean's flowers
Carol jean’s flowers
Our beautiful tea table
Our beautiful tea table
Tea table
Tea table

 

Tea and treats
Tea and treats
Tea and treat time with my girls
Tea and treat time with my girls

Tea Party Menu:

Good quality loose black tea

Freshly baked scones with

Homemade lemon curd

Freshly whipped cream

Strawberry Jam

Mini quiche

Sausage rolls

Spinach balls

Chicken salad tea sandwiches

Cucumber tea sandwiches

Turkey, sharp cheddar, cranberry sauce, with spring mix tea sandwiches

Fall leaf sugar cookies

Millionaire shortbread

Tiny lemon and cherry pies topped with fresh whipped cream

Mini cupcakes in assorted flavors

Chocolate truffles

Wine

I will share these recipes over time with you.

Thanks for stopping by!