Teatime in Wilmington can be a really treat. Many of the tea events can range from graceful and elegant affairs to something more modern that includes jazz playing in the background. At the Holy Rosary Church in Claymont, Tea events are very special! The women organizing this social gathering to be the beginning of a tradition at Holy Rosary.
On January 27, 2013, Holy Rosary will be hosting their first “Afternoon Tea at the Mansion”. The event will start at 1 p.m. Cost for this event is reasonable, only $5.00 plus a figure food that will serve up to 10 people. Guests will also need to bring their own special teacup. Reservations for this event are required; call Mary at 798-7706 for more information.
Finger foods like those requested for this event are stress-free to create. Ideas can be tea sandwiches, canapés, mini pastries, or cookies. Scones are traditional fare for afternoon teas. Special sweet treats, scones can be made very plain or supremely decadent. A Chocolate-Hazelnut Scone is on the menu for this event. This scone is gluten-free and egg free, creating a temping treats. This scone recipe yields about 24 scones. The preparation time is about 20 minutes with a baking time of about 17 minutes.
2 cups sifted gluten free all-purpose flour
1/2 cups sugar
2 1/4 tsp. baking powder
1/4 cup cold salted butter
1/4 tsp. salt
1/3 cup chopped, toasted hazelnuts
1/2 cup 60% Cacao dark chocolate baking chips
1 1/2 cups, plus 1 tbsp. cold heavy whipping cream, divided
1/2 tsp. vanilla extract
1. Preheat oven to 350 degrees.
2. Line two baking sheets with parchment paper. Set aside
3. Combine flour, sugar, baking powder, and salt in a medium bowl and whisk well. Using a pastry blender, cut butter into the flour mixture until mixture resembles coarse crumbs. Add hazelnuts and chocolate, stirring to combine.
4. Combine 11/4 cups of cream and vanilla extract together in a small bowl. Add cream mixture to the flour mixture. Stir until a dough forms. Continue to bring dough together using hands. If dough seems to dry, add a little more cream – 1 tbsp. at a time. Dough should be stiff.
5. Turn dough out onto a lightly floured surface. Knead dough about 3 times. Using a rolling pin, roll the dough to a 1/2-inch thickness. Use a 2-inch square cutter to cut out 24 scones from the rolled out dough. Re-roll dough scraps as needed.
6. Place scones 2 inches apart on the prepared baking sheets. Brush scone tops with remaining 1 tbsp. cream.
7. Bake until edges are light golden brown and a wooden pick inserted in the center comes out clean. Baking time should be about 16 minutes.
8. Garnish with a drizzle of dark chocolate or fresh raspberries and spoon of whipped cream.
Serve with a rich black tea to bring out the nutty chocolate flavor of the scone.
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