Pink Tea Box Treats: Blueberry Scones with Lemon Glaze and Curried Chicken & Egg Salad Sammies

Blueberry Scones with Lemon Glaze

2 cups all-purpose flour, 1/3 cup granulated sugar, 2 tsp. baking powder, 1 tsp. fresh lemon zest, 1/2 tsp. salt, 4 tbsp. cold salted butter, cut into pieces, 1 tbsp. freeze dried blueberries or raspberries, 3/4 cup heavy cream (preferably whipping cream), 1/2 tsp. vanilla extract, lemon glaze (recipe follows)

Preheat oven to 350 degrees and line a baking sheet with parchment paper.  In a large bowl, combine flour, sugar, baking powder, lemon zest, and salt, whisking well.  Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.  Add freeze dried berries, stirring until all mixed.  In a liquid-measuring cup, combine cream and vanilla extract, whisking well.  Add to flour mixture stirring until mixture is evenly moist.  If dough seems dry, add more cream, 1 tbsp. at a time.  Working gently, bring mixture together with hands until a dough forms.

Turn out dough onto lightly floured surface.  Knead gently 4-5 times.  Using a rolling pin, roll dough to  3/4 inch thickness.  Using a 2 1/2 inch star/heart/or basic cup, cut 10 scones from dough, rerolling scraps as necessary.  Place scones 2 inches apart on prepared baking sheet.  Brush tops of scones with remaining 1 tbsp. cream.  Bake until edges of scones are golden brown and a wooden pick inserted in the centers come out clean, approximately 18 minutes.  Using a spoon, drizzle lemon glaze on warm scones.  Serve immediately.

Lemon Glaze (makes 1/2 cup)

1/2 cup confectioners' sugar

1/2 tsp. fresh lemon zest

1 1/2 tbsp. heavy whipping cream

1/2 tbsp. fresh lemon juice. 

In a liquid-measuring cup, combine confectioners' sugar, lemon zest, cream, and lemon juice, stirring to combine.  use immediately.

Opened Faced Curried Chicken Salad for Sandwiches

Season and cook one chicken breast, chop up 1 celery, 1 sliced green onion, 1 tbsp. dill, 1 tbsp. dried medium curry powder, 2-4 tbsp. Hellman's mayo, 1/2 peeled and chopped apple, 2 tbsp. chopped nuts such as almonds, pea shoots for garnish.  Mix together and smear on a trimmed piece of bread (I used a nice dark soft rye bread) and garnish with pea shoots.  

Egg Salad Sandwiches on Puff Pastry Rounds

From a sheet of defrosted puff pastry, using a 2 1/2 inch cup or cooking cutter, cut out sandwich rounds.  Put onto a baking sheet and bake for 350 degrees for about 10-15 minutes or until done and set aside and cool.

Mix 2 boiled eggs, 2-4 tbsp. mayo, a pinch of salt and a pinch of pepper.  Add whatever  other flavorings you might enjoy.  Put a dollop of egg salad on one puff pastry round, add pea shoots for garnish and top with another puff pastry round.

Quick & Easy Faux Clotted Cream

3 ounces of cream cheese, 1 tbsp. white sugar, pinch salt.  Beat these ingredients together first, then add 1 cup heavy cream and mix until it thickens (use a beater or a mixer).   Pop into the refrigerator.