CHOCOLATE CHIP ORANGE SCONES: Afternoon Tea Day!

Summer Afternoon (Tea in the Garden): Theo van Rysselberghe, 1901

There are few hours in life more agreeable
Than the hour dedicated to the ceremony known as afternoon tea.
--Henry James

As a tea drinker, I can definitely confirm that I love a cuppa and a scone around 4  p.m. So for today's post, I want to celebrate the Birthday of Anna Bedford, Creator of Afternoon Tea. Anna, the seventh Duchess of Bedford and lady-in-waiting to Queen Victoria, inadvertently invented Afternoon Tea in 1840. At that time, the main meal of the day shifted from midday (luncheon) to evening. English high society didn’t dine until 8 p.m. Anna needed something to tide her over, so she ordered tea with brown bread to be brought to her room around 4 p.m. Initially this meal was brought surreptiously, but after awhile she began to invite her friends to join her, and “afternoon tea” expanded, both in what was served and the number of friends who partook. When Anna Bedford returned to London, she continued her afternoon teas, and soon Afternoon Tea became the rage of the elite. In addition to brown bread and small sandwiches, there were sweets and special “tea cakes.” The custom spread and tea rooms and tea gardens opened to serve tea to all classes. 

Afternoon Tea is not the same as High Tea. Afternoon Tea is a lighter meal, and scones are almost always served. I love clotted cream with my scones, and luckily, fresh clotted cream is readily available at my market. I enjoy 'plain' scones, but these Chocolate Chip Orange Scones are delicious! Make some for your afternoon tea today!

Chocolate Chip Orange Scones

Ingredients
2 cups all-purpose flour
1/3 cup white sugar

Victorian postcard: Afternoon Tea

1 Tbsp baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and grated (keep cold until ready)
1 -1/3 cups heavy cream
3/4 cup miniature dark chocolate chips
3 tablespoons orange juice (1 large orange and zest from 2 oranges)

Directions
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray or smear with butter.
In large bowl, combine flour, sugar, baking powder and salt.
With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. You can also do this with your hands.
Put in freezer for 5 minutes.
Take out of freezer and add cream, chocolate chips, orange juice and orange zest.
Mix together.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 3/4 inch thick.
With 2 1/2 inch fluted biscuit cutter, cut out about 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden-brown, about 10-12 minutes.
Remove from oven and cool on wire rack.

Serve with clotted cream and jam.

Chocolate Chip Orange Scones: Afternoon Tea Week

Summer Afternoon (Tea in the Garden): Theo van Rysselberghe, 1901

There are few hours in life more agreeable
Than the hour dedicated to the ceremony known as afternoon tea.
--Henry James

As a tea drinker, I can confirm that I love a cuppa and a scone around 4  p.m. I'm all about Afternoon Tea. So for today's post, I celebrate Anna, the seventh Duchess of Bedford and lady-in-waiting to Queen Victoria, inadvertently invented Afternoon Tea in 1840. At that time, the main meal of the day shifted from midday (luncheon) to evening. English high society didn’t dine until 8 p.m. Anna needed something to tide her over, so she ordered tea with brown bread to be brought to her room around 4 p.m. Initially this meal was brought surreptiously, but after awhile she began to invite her friends to join her, and “afternoon tea” expanded, both in what was served and the number of friends who partook. When Anna Bedford returned to London, she continued her afternoon teas, and soon Afternoon Tea became the rage of the elite. In addition to brown bread and small sandwiches, there were sweets and special “tea cakes.” The custom spread and tea rooms and tea gardens opened to serve tea to all classes. 

Afternoon Tea is not the same as High Tea. Afternoon Tea is a lighter meal, and scones are almost always served. I love clotted cream with my scones, and luckily, fresh clotted cream is readily available at my market. I enjoy 'plain' scones, but these Chocolate Chip Orange Scones are delicious! Make some for your afternoon tea today!

Chocolate Chip Orange Scones

Ingredients
2 cups all-purpose flour
1/3 cup white sugar

Victorian postcard: Afternoon Tea

1 Tbsp baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and grated (keep cold until ready)
1 -1/3 cups heavy cream
3/4 cup miniature dark chocolate chips
3 tablespoons orange juice (1 large orange and zest from 2 oranges)

Directions
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray or smear with butter.
In large bowl, combine flour, sugar, baking powder and salt.
With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. You can also do this with your hands.
Put in freezer for 5 minutes.
Take out of freezer and add cream, chocolate chips, orange juice and orange zest.
Mix together.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 3/4 inch thick.
With 2 1/2 inch fluted biscuit cutter, cut out about 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden-brown, about 10-12 minutes.
Remove from oven and cool on wire rack.

Serve with clotted cream and jam.

WINNIE THE POOH CHOCOLATE CHIP HONEY SCONES: Winnie the Pooh Day!

Today is Winnie the Pooh Day. We all know that Winnie the Pooh loves Honey (Hunny) Well, most bears love honey, don't they? And, Winnie the Pooh loves a good tea party, so here's a great recipe for Chocolate Chip Honey Scones to celebrate Winnie the Pooh Day!

“I don’t feel very much like Pooh today," said Pooh.
"There there," said Piglet. "I’ll bring you tea and honey until you do.”
― A.A. Milne, Winnie-the-Pooh 

Winnie the Pooh Chocolate Chip Honey Scones 

Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons cold, unsalted butter, cut into cubes
1/2 cup chocolate chips
1 tablespoon honey
3/4 cup ricotta cheese
2/3 cup milk or cream

Directions
Preheat oven to 425 degrees.
Line baking sheet with parchment paper. In large mixing bowl, add flour, sugar, baking powder, salt, and cinnamon. Stir to combine.
Cut in cold butter with pastry cutter (or fork), and mix with pastry cutter or fork until mixture has the texture of coarse sand.
Add chocolate chips, honey, ricotta cheese, and milk. Stir with wooden spoon until batter forms and all ingredients are combined. DO NOT OVERMIX.
Lightly flour board and place ball of dough on floured surface. Gently pat dough down into disk, about 1 inch thick. With knife, cut disk into 8 approximately equal pieces. Place pieces on prepared baking sheet.
Bake at 425 for about 15-17 minutes, or until scones are lightly golden and baked through.
Cool. 

PUMPKIN CHOCOLATE CHIP SCONES

I love scones, and they're so easy to make, and these Pumpkin Chocolate Chip Scones are perfect for this Fall Weekend. Mix up a batch today! 

Tip: Do not overwork the dough! Use frozen butter!

PUMPKIN CHOCOLATE CHIP SCONES

Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup salted butter frozen (frozen butter is key to a good scone!)
1/2 cup canned pumpkin
1 egg
1 cup mini chocolate chips
Coarse sugar

Directions
Line baking sheet with parchment paper and set aside.

Combine all-purpose flour, whole wheat pastry flour, cinnamon, ginger, nutmeg, sugar, baking powder, and baking soda in bowl.
Add cold butter to flour mixture and combine with pastry cutter, two knives, or stand mixer with paddle attachment on low speed until mixture resembles coarse meal.
In bowl whisk together egg and pumpkin puree.
Add wet ingredients to flour and butter mixture and stir with rubber spatula until just combined. Be careful to not over mix!
Carefully fold in mini chocolate chips.
On floured surface, shape dough into disk about 3/4 inch thick.
Place dough on prepared pan and slice dough (like a pizza to create 8 scones)
Sprinkle with coarse sugar.
Put baking sheet in freezer for 30 minutes.
Preheat oven to 400 degrees F.
When scones are chilled, bake for 14-16 minutes until very light golden brown.
Serve warm with clotted cream!

CHOCOLATE CHIP ORANGE SCONES: Afternoon Tea Week

Summer Afternoon (Tea in the Garden): Theo van Rysselberghe, 1901

There are few hours in life more agreeable
Than the hour dedicated to the ceremony known as afternoon tea.
--Henry James

As a tea drinker, I can confirm that I love a cuppa and a scone around 4  p.m. I'm all about Afternoon Tea. So for today's post, I celebrate Anna, the seventh Duchess of Bedford and lady-in-waiting to Queen Victoria, inadvertently invented Afternoon Tea in 1840. At that time, the main meal of the day shifted from midday (luncheon) to evening. English high society didn’t dine until 8 p.m. Anna needed something to tide her over, so she ordered tea with brown bread to be brought to her room around 4 p.m. Initially this meal was brought surreptiously, but after awhile she began to invite her friends to join her, and “afternoon tea” expanded, both in what was served and the number of friends who partook. When Anna Bedford returned to London, she continued her afternoon teas, and soon Afternoon Tea became the rage of the elite. In addition to brown bread and small sandwiches, there were sweets and special “tea cakes.” The custom spread and tea rooms and tea gardens opened to serve tea to all classes. 

Afternoon Tea is not the same as High Tea. Afternoon Tea is a lighter meal, and scones are almost always served. I love clotted cream with my scones, and luckily, fresh clotted cream is readily available at my market. I enjoy 'plain' scones, but these Chocolate Chip Orange Scones are delicious! Make some for your afternoon tea today!

Chocolate Chip Orange Scones

Ingredients
2 cups all-purpose flour
1/3 cup white sugar

Victorian postcard: Afternoon Tea

1 Tbsp baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and grated (keep cold until ready)
1 -1/3 cups heavy cream
3/4 cup miniature dark chocolate chips
3 tablespoons orange juice (1 large orange and zest from 2 oranges)

Directions
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray or smear with butter.
In large bowl, combine flour, sugar, baking powder and salt.
With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. You can also do this with your hands.
Put in freezer for 5 minutes.
Take out of freezer and add cream, chocolate chips, orange juice and orange zest.
Mix together.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 3/4 inch thick.
With 2 1/2 inch fluted biscuit cutter, cut out about 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden-brown, about 10-12 minutes.
Remove from oven and cool on wire rack.

Serve with clotted cream and jam.

TRIPLE CHOCOLATE SCONES: A Cream Tea in the Garden

It's so beautiful right now in my Spring Garden. I'm a major gardener with over 150 rose bushes, multiple fruit trees, and lots of other trees and flowers. We're having a bit of a heat wave that is pushing everything to bloom. It's the perfect day for a cream tea in the garden. Probably not in the nude, as in this fabulous painting by Beryl Cook. Scones with Clotted Cream are the essence of a cream tea. To celebrate the garden, here's a great recipe for Triple Chocolate Scones. Be sure and add a heaping helping of Clotted Cream. 

Triple Chocolate Scones 

Ingredients
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla
6 Tbsp unsalted butter  (cold)
7-8 Tbsp whole milk  (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals 

Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolatae chips or chocolate).
Add chocolate chips and chopped dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk. Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to  board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this at King Arthur Flour or in the market in the baking section).
(If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

***

PAINTING: Beryl Cook  (one of my favorite artists)

ICE TEA aka ICED TEA DAY: History, Info, and Chocolate Ice Tea

I'm a tea drinker, and I love Ice Tea aka Iced Tea. Since it's National Ice Tea Day, and I'm always Dying for Chocolate, here are several recipes and brands and information about Chocolate Ice Tea.

Just an FYI: The following teas will not have the full bodied chocolate taste of an Iced Cocoa or Iced Chocolate Drink. These teas are more subtle, but definitely worth trying. They're essentially different types of teas infused with cacoa nibs or cocoa with some other ingredients. Some even use carob pods. You might prefer some of them more as hot teas. Experiment.

At the end of this post, I have a recipe for Chocolate Mint Ice Tea... that's the herb Chocolate Mint that grows in the garden (it is not a chocolate --cacao-- plant!). Chocolate mint makes a lovely ice tea.

History of Ice Tea: The story goes that at the St. Louis World's Fair, Englishman Richard Blechynden was introducing Americans to the new India and Ceylon black tea. There was a heat wave at the time and lines were not forming to try his steamy hot beverage. After a few days of frustration, he tried adding ice to the tea in order to entice people in. It was the hit of the fair and a new way of drinking tea had instantly taken hold!

How to Brew Ice Tea:
To brew a quart, place either 4 to 5 bags or teaspoons of loose tea in a pitcher. Bring 2 cups of cold, tap water or filtered water to a boil. Pour the boiling water directly over the tea and steep for 3 to 5 minutes. Remove tea bags or strain and then add 2 more cups of cold water. Serve over ice.

Sun Brewed Iced Tea
Fill a container with 4 cups of cold water, preferably filtered. Place 6 bags or 6 teaspoons of tea and cover or cap lightly. Place in direct sunlight for 2 to 4 hours (depending on desired strength). Remove bags or strain and serve over ice.

Cold Water Method
Fill a container with 4 cups of filtered cold water. Put 6 bags or 6 teaspoons of tea and cover or cap lightly. Place in refrigerator for 8 hours. Remove bags or strain and serve over ice.

There are so many Chocolate Teas available now, some with black tea, some with rooibos or other herbs. The following is a random list. Let me know your favorites, and, especially, if you like chocolate teas better hot or cold!

Republic of Tea

Peppermint Cuppa Chocolate Tea Bags:  peppermint, rich chocolate and smooth, caffeine-free rooibos
Cocoanut Cocoa Cuppa Chocolate Tea Bags:  coconut, chocolate and caramel malted barley
Double Dark Chocolate Mate: roasted Yerba Maté blended with organic dark cocoa powder
Red Velvet Cuppa Chocolate Tea Bags: Rooibos blended with chocolate and beet root bits
Strawberry Cuppa Chocolate Tea Bags: chocolate paired with a hint of strawberry. Rooibos (red tea) provides the base.

Mighty Leaf Tea
Mayan Chocolate Truffle
Masala Chocolate Truffle
Chocolate Chip Truffle
Chocolate Mint Truffle Rooibos
Chocolate Orange Truffle
Mocha Truffle Pu-erh

Kalahari: Choco Latte: Red Tea Raspberry Truffle

Stash Tea: Chocolate Mint Wuyi Oolong Tea

Teavana: Haute Chocolate Rooibos Tea, Cacao Mint Black Tea

TeaFrog: Chocolate and Cream

Harney & Sons:   (one of my favorite sources for black tea): Chocolate tea

Tea Forte:  Coco Truffle
  
American Tea Room: Choco Late, CocoLoco
  
Tea Guys:  Chocolate Delight

Here's a tea for the Spring & Summer, and yes, I do have Chocolate Mint growing in my "Chocolate Garden."

CHOCOLATE MINT ICE TEA

Ingredients
4 cups fresh chocolate mint, chopped
16 cups water
1 cup local honey

Directions
Boil water, add chopped mint leaves, and simmer in covered stockpot with tight-fitting lid for 10 mins.
Add honey or simple syrup, stirring until dissolved.
Remove from heat.
Cover and let steep 3-4 hours or longer.
Refrigerate overnight.
Strain before serving.

CHOCOLATE CHIP ORANGE SCONES: National Tea Day!

Summer Afternoon (Tea in the Garden): Theo van Rysselberghe, 1901

There are few hours in life more agreeable
Than the hour dedicated to the ceremony known as afternoon tea.
--Henry James

As a tea drinker, I can definitely confirm that. I love a cuppa and a scone around 4 p.m. I forgot to post on National Tea Day, but everyday is Tea Day in my home. So for today's post, I want to celebrate the Anna Bedford, Creator of Afternoon Tea. Anna, the seventh Duchess of Bedford and lady-in-waiting to Queen Victoria, inadvertently invented Afternoon Tea in 1840. At that time, the main meal of the day shifted from midday (luncheon) to evening. English high society didn’t dine until 8 p.m. Anna needed something to tide her over, so she ordered tea with brown bread to be brought to her room around 4 p.m. Initially this meal was brought surreptitiously, but after awhile she began to invite her friends, and “afternoon tea” expanded, both in what was served and the number of friends who partook. When Anna Bedford returned to London, she continued her afternoon teas, and soon Afternoon Tea became the rage of the elite. In addition to brown bread and small sandwiches, there were sweets and special “tea cakes.” The custom spread and tea rooms and tea gardens opened to serve tea to all classes. 

Afternoon Tea is Not the same as High Tea. Afternoon Tea is a lighter meal, and scones are almost always served. I love clotted cream with my scones, and luckily, fresh clotted cream is readily available at my market. I enjoy 'plain' scones, but these Orange Scones with Chocolate Chips are yummy! Make some for your afternoon tea today!

Chocolate Chip Orange Scones

Ingredients
2 cups all-purpose flour
1/3 cup white sugar

Victorian postcard: Afternoon Tea

1 Tbsp baking powder
1/2 tsp salt
5 Tbsp unsalted butter, chilled and grated (keep cold until ready)
1 -1/3 cups heavy cream
3/4 cup miniature dark chocolate chips
3 Tbsp orange juice (1 large orange and zest from 2 oranges)

Directions
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray or smear with butter.
In large bowl, combine flour, sugar, baking powder, and salt.
With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. You can also do this with your hands.
Put in freezer for 5 minutes.
Take out of freezer and add cream, chocolate chips, orange juice, and orange zest.
Mix together.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 3/4 inch thick.
With 2 1/2 inch fluted biscuit cutter, cut out about 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden-brown, about 10-12 minutes.
Remove from oven and cool on wire rack.

Serve with clotted cream and orange marmalade.

TRIPLE CHOCOLATE SCONES

I love a good cream tea, don't you? And that means there will be Scones! Here's a great recipe for Triple Chocolate Scones. Of course you'll want to add a heaping helping of Clotted Cream.

Triple Chocolate Scones 

Ingredients
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla
6 Tbsp unsalted butter  (cold)
7-8 Tbsp whole milk  (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals 

Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolatae chips or chocolate).
Add chocolate chips and chopped dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk. Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to  board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this at King Arthur Flour or in the market in the baking section).
(If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

***

PAINTING: Beryl Cook  (one of my favorite artists)

CHOCOLATE CHIP ORANGE SCONES: Afternoon Tea

Summer Afternoon (Tea in the Garden): Theo van Rysselberghe, 1901

There are few hours in life more agreeable
Than the hour dedicated to the ceremony known as afternoon tea.
--Henry James

As a tea drinker, I can definitely confirm that I love a cuppa and a scone around 4  p.m. So for today's post, I want to celebrate the Birthday of Anna Bedford, Creator of Afternoon Tea. Anna, the seventh Duchess of Bedford and lady-in-waiting to Queen Victoria,  inadvertently invented Afternoon Tea in 1840. At that time, the main meal of the day shifted from midday (luncheon) to evening. English high society didn’t dine until 8 p.m. Anna needed something to tide her over, so she ordered tea with brown bread to be brought to her room around 4 p.m. Initially this meal was brought surreptiously, but after awhile she began to invite her friends to join her, and “afternoon tea” expanded, both in what was served and the number of friends who partook. When Anna Bedford returned to London, she continued her afternoon teas, and soon Afternoon Tea became the rage of the elite. In addition to brown bread and small sandwiches, there were sweets and special “tea cakes.” The custom spread and tea rooms and tea gardens opened to serve tea to all classes. 

Afternoon Tea is not the same as High Tea. Afternoon Tea is a lighter meal, and scones are almost always served. I love clotted cream with my scones, and luckily, fresh clotted cream is readily available at my market. I enjoy 'plain' scones, but these Chocolate Chip Orange Scones  are yummy! Make some for your afternoon tea today!

Chocolate Chip Orange Scones

Ingredients
2 cups all-purpose flour
1/3 cup white sugar

Victorian postcard: Afternoon Tea

1 Tbsp baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and grated (keep cold until ready)
1 -1/3 cups heavy cream
3/4 cup miniature dark chocolate chips
3 tablespoons orange juice (1 large orange and zest from 2 oranges)

Directions
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray or smear with butter.
In large bowl, combine flour, sugar, baking powder and salt.
With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. You can also do this with your hands.
Put in freezer for 5 minutes.
Take out of freezer and add cream, chocolate chips, orange juice and orange zest.
Mix together.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 3/4 inch thick.
With 2 1/2 inch fluted biscuit cutter, cut out about 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden-brown, about 10-12 minutes.
Remove from oven and cool on wire rack.

Serve with clotted cream and jam.

CHOCOLATE CHIP ORANGE SCONES: AFTERNOON TEA

Summer Afternoon (Tea in the Garden): Theo van Rysselberghe, 1901

There are few hours in life more agreeable
Than the hour dedicated to the ceremony known as afternoon tea.
--Henry James

As a tea drinker, I can definitely confirm that I love a cuppa and a scone around 4  p.m. So for today's post, I want to celebrate the Birthday of Anna Bedford, Creator of Afternoon Tea. Anna, the seventh Duchess of Bedford and lady-in-waiting to Queen Victoria, who inadvertently invented Afternoon Tea in 1840. At that time, the main meal of the day shifted from midday (luncheon) to evening. English high society didn’t dine until 8 p.m. Anna needed something to tide her over, so she ordered tea with brown bread to be brought to her room around 4 p.m. Initially this meal was brought surreptiously, but after awhile she began to invite her friends, and “afternoon tea” expanded, both in what was served and the number of friends who partook. When Anna Bedford returned to London, she continued her afternoon teas, and soon Afternoon Tea became the rage of the elite. In addition to brown bread and small sandwiches, there were sweets and special “tea cakes.” The custom spread and tea rooms and tea gardens opened to serve tea to all classes. 

Afternoon Tea is not the same as high tea. Afternoon Tea is a lighter meal, and scones are almost always served. I love clotted cream with my scones, and luckily, fresh clotted cream is readily available at my market. I enjoy 'plain' scones, but these Orange Scones with Chocolate Chips are yummy! Make some for your afternoon tea today!

Chocolate Chip Orange Scones

Ingredients
2 cups all-purpose flour
1/3 cup white sugar

Victorian postcard: Afternoon Tea

1 Tbsp baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and grated (keep cold until ready)
1 -1/3 cups heavy cream
3/4 cup miniature dark chocolate chips
3 tablespoons orange juice (1 large orange and zest from 2 oranges)

Directions
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray or smear with butter.
In large bowl, combine flour, sugar, baking powder and salt.
With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. You can also do this with your hands.
Put in freezer for 5 minutes.
Take out of freezer and add cream, chocolate chips, orange juice and orange zest.
Mix together.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 3/4 inch thick.
With 2 1/2 inch fluted biscuit cutter, cut out about 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden-brown, about 10-12 minutes.
Remove from oven and cool on wire rack.

Serve with clotted cream and jam.

CHOCOLATE ICE TEA: Recipes, Info, & Brands

I'm a tea drinker, and I love Ice Tea. Since it's National Ice Tea Day, and I'm always Dying for Chocolate, here are several recipes and brands and information about Chocolate Ice Tea.

Just an FYI: The following teas will not have the full bodied chocolate taste of an iced cocoa. They're more subtle, but definitely worth trying. They're essentially different types of teas infused with cacoa nibs or cocoa with some other ingredients. Some even use carob pods. You might prefer some of them more as hot teas. Experiment.

At the end of this post, I have a recipe for Chocolate Mint Ice Tea... that's the herb Chocolate Mint that grows in the garden (it is not a chocolate --cacao-- plant!). Chocolate mint makes a lovely ice tea.

History of Ice Tea: The story goes that at the St. Louis World's Fair, Englishman Richard Blechynden was introducing Americans to the new India and Ceylon black tea. There was a heat wave at the time and lines were not forming to try his steamy hot beverage. After a few days of frustration, he tried adding ice to the tea in order to entice people in. It was the hit of the fair and a new way of drinking tea had instantly taken hold!

How to Brew Ice Tea:
To brew a quart, place either 4 to 5 bags or teaspoons of loose tea in a pitcher. Bring 2 cups of cold, tap water or filtered water to a boil. Pour the boiling water directly over the tea and steep for 3 to 5 minutes. Remove tea bags or strain and then add 2 more cups of cold water. Serve over ice.

Sun Brewed Iced Tea
Fill a container with 4 cups of cold water, preferably filtered. Place 6 bags or 6 teaspoons of tea and cover or cap lightly. Place in direct sunlight for 2 to 4 hours (depending on desired strength). Remove bags or strain and serve over ice.

Cold Water Method
Fill a container with 4 cups of filtered cold water. Put 6 bags or 6 teaspoons of tea and cover or cap lightly. Place in refrigerator for 8 hours. Remove bags or strain and serve over ice.

There are so many Chocolate Teas available now, some with black tea, some with rooibos or other herbs. The following is a random list. Let me know your favorites, and, especially, if you like chocolate teas better hot or cold!

Republic of Tea

Peppermint Cuppa Chocolate Tea Bags:  peppermint, rich chocolate and smooth, caffeine-free rooibos
Cocoanut Cocoa Cuppa Chocolate Tea Bags:  coconut, chocolate and caramel malted barley
Double Dark Chocolate Mate: roasted Yerba Maté blended with organic dark cocoa powder
Red Velvet Cuppa Chocolate Tea Bags: Rooibos blended with chocolate and beet root bits
Strawberry Cuppa Chocolate Tea Bags: chocolate paired with a hint of strawberry. Rooibos (red tea) provides the base.

Mighty Leaf Tea
Mayan Chocolate Truffle
Masala Chocolate Truffle
Chocolate Chip Truffle
Chocolate Mint Truffle Rooibos
Chocolate Orange Truffle
Mocha Truffle Pu-erh

Kalahari: Choco Latte: Red Tea Raspberry Truffle

Stash Tea: Chocolate Mint Wuyi Oolong Tea

Teavana: Haute Chocolate Rooibos Tea, Cacao Mint Black Tea

TeaFrog: Chocolate and Cream

Harney & Sons:   (one of my favorite sources for black tea): Chocolate tea

Tea Forte:  Coco Truffle
  
American Tea Room: Choco Late, CocoLoco
  
Tea Guys:  Chocolate Delight

Here's a tea for the Spring & Summer, and yes, I do have Chocolate Mint growing in my "Chocolate Garden."

CHOCOLATE MINT ICE TEA

Ingredients
4 cups fresh chocolate mint, chopped
16 cups water
1 cup local honey

Directions
Boil water, add chopped mint leaves, and simmer in covered stockpot with tight-fitting lid for 10 mins.
Add honey or simple syrup, stirring until dissolved.
Remove from heat.
Cover and let steep 3-4 hours or longer.
Refrigerate overnight.
Strain before serving.

Black Currant Tea Chocolate Truffles: National Candy Day

Photo: Maura McEvoy

Today is National Candy Day and for me that means Chocolate Truffles. I've posted many truffle recipes on DyingforChocolate.com, but you can never have enough recipes. They're all slightly different and that makes for great truffle experiences!

I have a favorite site on Facebook... well, I have several favorite sites, but I really love Great British Tea Party. A few years ago I was skimming the page when I cme across this wonderful recipe for Black Currant Tea Chocolate Truffles. This recipe can be made with any 'flavored' black tea. The original recipe is adapted from Mary Jo Thoresen in The Oprah Magazine Cookbook (2008), via Delish. Photo: Maura McEvoy.

Black Currant Tea Chocolate Truffles

Ingredients
1/2 cup plus 1 Tbsp crème fraîche
1 Tbsp plus 1 tsp unsalted butter
1/2 ounce black currant tea (approximately 2 Tbsp loose tea or tea leaves from 6 tea bags)
10 ounces semisweet chocolate, finely chopped
Unsweetened cocoa

Directions
In small saucepan, combine crème fraîche, butter, and 2 tablespoons water. Bring to a boil. Remove from heat and add tea. Cover and let steep 5 minutes. Strain mixture through a fine sieve into a clean saucepan.
Put chocolate into medium-size bowl. Bring crème fraîche mixture to a boil again and pour over chocolate. Stir gently until all chocolate is melted (do not whisk).
Pour into 9-inch baking pan and spread evenly. Chill until firm.
Line cookie sheet with waxed paper. Using melon baller (or small spoon), scoop chocolate to form balls about 3/4 inch in diameter, then roll gently into balls using palms.
Place truffles on lined cookie sheet; cover and chill just to set, about 1 hour.
Put cocoa in pie pan. Add several truffles one at time to cocoa and swirl. Place on pan.

Chocolate Chip Orange Scones: Tea Day!

Summer Afternoon (Tea in the Garden): Theo van Rysselberghe, 1901

There are few hours in life more agreeable
Than the hour dedicated to the ceremony known as afternoon tea.
--Henry James

As a tea drinker, I can definitely confirm that. I love a cuppa and a scone around 5 p.m. I was reminded that today is National Tea Day in the U.K. So for today's post, I want to celebrate the Anna Bedford, Creator of Afternoon Tea. Anna, the seventh Duchess of Bedford and lady-in-waiting to Queen Victoria, inadvertently invented Afternoon Tea in 1840. At that time, the main meal of the day shifted from midday (luncheon) to evening. English high society didn’t dine until 8 p.m. Anna needed something to tide her over, so she ordered tea with brown bread to be brought to her room around 4 p.m. Initially this meal was brought surreptitiously, but after awhile she began to invite her friends, and “afternoon tea” expanded, both in what was served and the number of friends who partook. When Anna Bedford returned to London, she continued her afternoon teas, and soon Afternoon Tea became the rage of the elite. In addition to brown bread and small sandwiches, there were sweets and special “tea cakes.” The custom spread and tea rooms and tea gardens opened to serve tea to all classes. 

Afternoon Tea is not the same as high tea. Afternoon Tea is a lighter meal, and scones are almost always served. I love clotted cream with my scones, and luckily, fresh clotted cream is readily available at my market. I enjoy 'plain' scones, but these Orange Scones with Chocolate Chips are yummy! Make some for your afternoon tea today!

Chocolate Chip Orange Scones

Ingredients
2 cups all-purpose flour
1/3 cup white sugar

Victorian postcard: Afternoon Tea

1 Tbsp baking powder
1/2 tsp salt
5 Tbsp unsalted butter, chilled and grated (keep cold until ready)
1 -1/3 cups heavy cream
3/4 cup miniature dark chocolate chips
3 Tbsp orange juice (1 large orange and zest from 2 oranges)

Directions
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray or smear with butter.
In large bowl, combine flour, sugar, baking powder, and salt.
With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. You can also do this with your hands.
Put in freezer for 5 minutes.
Take out of freezer and add cream, chocolate chips, orange juice and orange zest.
Mix together.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 3/4 inch thick.
With 2 1/2 inch fluted biscuit cutter, cut out about 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden-brown, about 10-12 minutes.
Remove from oven and cool on wire rack.

Serve with clotted cream and jam.

Afternoon Tea: Chocolate Orange Scones

Summer Afternoon (Tea in the Garden): Theo van Rysselberghe, 1901

There are few hours in life more agreeable
Than the hour dedicated to the ceremony known as afternoon tea.
--Henry James

As a tea drinker, I can definitely confirm that. I love a cuppa and a scone around 5 p.m. So for today's post, I want to celebrate the Birthday of Anna Bedford, Creator of Afternoon Tea. Anna, the seventh Duchess of Bedford and lady-in-waiting to Queen Victoria, inadvertently invented Afternoon Tea in 1840. At that time, the main meal of the day shifted from midday (luncheon) to evening. English high society didn’t dine until 8 p.m. Anna needed something to tide her over, so she ordered tea with brown bread to be brought to her room around 4 p.m. Initially this meal was brought surreptiously, but after awhile she began to invite her friends, and “afternoon tea” expanded, both in what was served and the number of friends who partook. When Anna Bedford returned to London, she continued her afternoon teas, and soon Afternoon Tea became the rage of the elite. In addition to brown bread and small sandwiches, there were sweets and special “tea cakes.” The custom spread and tea rooms and tea gardens opened to serve tea to all classes. 

Afternoon Tea is not the same as high tea. Afternoon Tea is a lighter meal, and scones are almost always served. I love clotted cream with my scones, and luckily, fresh clotted cream is readily available at my market. I enjoy 'plain' scones, but these Orange Scones with Chocolate Chips are yummy! Make some for your afternoon tea today!

Chocolate Orange Scones

Ingredients
2 cups all-purpose flour
1/3 cup white sugar

Victorian postcard: Afternoon Tea

1 Tbsp baking powder
1/2 teaspoon salt
5 tablespoons sweet butter, chilled and grated (keep cold until ready)
1 -1/3 cups heavy cream
3/4 cup miniature dark chocolate chips
3 tablespoons orange juice (1 large orange and zest from 2 oranges)

Directions
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray or smear with butter.
In large bowl, combine flour, sugar, baking powder and salt.
With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. You can also do this with your hands.
Put in freezer for 5 minutes.
Take out of freezer and add cream, chocolate chips, orange juice and orange zest.
Mix together.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 3/4 inch thick.
With 2 1/2 inch fluted biscuit cutter, cut out about 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden-brown, about 10-12 minutes.
Remove from oven and cool on wire rack.

Serve with clotted cream and jam.