Just shy of one year ago, I spent an amazing two weeks in London, which also meant the opportunity to visit one of my dearest friends. My very smart friend had attended Cambridge University in her “uni” years and wanted to show me the town. With its peaceful pace and historical charm, Cambridge seemed like the prime spot for me to have a proper spot of tea. Though the experience was a bit rushed, and I accidentally ordered a full tea service (meaning enough food for two), I could finally say I had experienced a proper British tea time!
When my blogging friend Heather Mulholland invited me to be a part of her “A Cup of Tea With…” series, I was equally honored and inspired. In her honor, I channeled my British tea experience for A High Tea Hike, which meant scones, egg salad sandwiches, and cucumber goat cheese sandwiches. We even took loose leaf Early Grey into the forest for authentic sipping! The recipes are listed below should you be interested in hosting your own high tea. Hiking is optional but highly recommended!
Butternut Squash Scones
2 1/2 cups whole-wheat pastry flour
1/4 cup firmly packed organic brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1/4 lb.) organic unsalted butter, cut into chunks
3/4 cup roasted and pureed butternut squash
1/2 cup plus 1 Tablespoon organic half & half
1 large egg yolk
Raw cane sugar
In a bowl, mix flour, brown sugar, baking powder, spices and salt.
Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.
In a small bowl, whisk squash and 1/2 cup half & half until well blended. Add to flour mixture and stir just until dough is evenly moistened.
Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns.
Pat dough into a 6-inch round 1 1/2 inches thick; use a circle cutting tool to cut small circles. Place shaped dough on a parchment lined baking stone.
In a small bowl, beat egg yolk and 1 tablespoon half & half to blend; brush lightly over tops of scones (discard any remaining egg wash).
In another small bowl, mix raw cane sugar, cinnamon and nutmeg to taste; sprinkle evenly over scones.
Bake in a 375° regular until scones are golden brown, 20 to 30 minutes.
Transfer to a rack; serve warm or cool.
Egg Salad Sandwiches
8 eggs (local/free-range)
1/4 cup organic mayonnaise
2 tablespoons minced red onion, caramelized
1 stalk celery, chopped fine
3 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon salt
Ground black pepper
*Rocket is British for arugula. I bet British children eat far more leafy greens than American children based on that name alone!
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes.
Remove the eggs from water. Once they are cool to the touch, remove the shells. Place the eggs in a medium sized bowl, and chop them into smaller pieces.
Add all the remaining ingredients and mix together.
Serve with “rocket” on sprouted whole-grain bread.
Happy High Tea!