Tea Recipes for any Tea Party
Apricot Scones      Cucumber Sandwiches
Scotch Shortbread     Rosemary or Lavender Shortbread
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Apricot Scones
These delicious scones are often served at Amado Territory Ranch Inn's High Teas. This recipe is featured in their Amado Territory Ranch Cookbook. Located 30 scenic miles form Tucson, AZ, Amado Territory Ranch Inn serves elegant high teas.

2 Cups All-Purpose Flour
1/4 Cup Sugar
1 Tbsp. baking Powder
1/4 tsp. salt
1/3 Cup cold butter or margarine
1/2 Cup chopped dried apricots
1/2 Cup chopped pecans
1 tsp. grated orange peel
1 Cup plus 2 tbsp. heavy whipping cream, divided

Combine the dry ingredients in a bowl. Cut in butter until mixture resembles fine crumbs.
Add apricots, pecans and orange peel. With a fork, rapidly stir in 1 cup heavy whipping cream just until moistened.
Turn onto a floured surface. Knead 5-6 times. Divide in half, and flatten with a rolling pin and cut with a round 6" cookie cutter, and fold in half. Place 1" apart on an ungreased baking sheet.
Brush with remaining heavy whipping cream. Bake at 375 degrees for 13-15 minutes, or until a toothpick comes out clean.
Serve with Devonshire Cream, Honey Butter and Lemon Curd.


Cucumber Sandwiches
This traditional English tea recipe is featured in the Amado Territory Ranch Cookbook. Located 30 scenic miles form Tucson, AZ, Amado Territory Ranch Inn serves elegant high teas.

Slice a cucumber into transparencies on the slicing side of grater. Soak cucumber slices in 1 cup white vinegar and 4 tablespoons sugar for 1/2 hour.
After 1/2 hour, drain the cucumber slices. With a round cookie cutter, cut sourdough cocktail bread in rounds.
Spread butter on one side of the bread, then add 2 or 3 slices of cucumbers and spread mayonnaise on the other side of the bread, sprinkle with pepper, put sandwich together.


Scotch Shortbread
This delightful and traditional recipe is from the Antique Gas & Steam Engine Museum's Cookbook 'Homemade Cooking Good 'Nuff for Sharing'. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community.

2 Cup Flour
1 Cup Butter
1 tsp. Vanilla
1/2 Cup Granulated Sugar or 3/4 Cup Brown Sugar

Mix flour and sugar together first, then add the butter and vanilla. Put into 2 small pie plates or a small cake pan.
Prick all over with a fork., and bake in a very moderate oven until pale brown. When take from the oven, cut into desired pieces while hot. 


Rosemary or Lavender Shortbread
This is a fun recipe to make and it's delicious using fresh rosemary or lavender. Recipe is by Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast located in the rolling farmlands of Fallbrook, California.

Preheat oven to 300 degrees

Combine:
2 cups all-purpose flour
3/4 t. salt
1/2 t. baking powder
1 T. chopped fresh rosemary or lavender

Mix in electric mixer at low speed:
3/4 C. butter
 2 T. honey
1/2 C. confectioners sugar
               
Add flour mixture and mix until dough resembles course meal.  Can have small
butter lumps. Gather into a ball and transfer to lightly floured surface.  Knead until it
just comes together about 8 times. 
Halve dough and form each half into a 5 inch disk.  Roll out each disk
between two pieces of parchment paper into a 9 inch round.
Remove top sheet of parchment and place dough and bottom sheet on baking
sheet.  Score into 8 wedges by pricking with fork.  Tidy up edges with fork marks.
Place a sprig of rosemary or lavender on each piece and sprinkle with
granulated sugar.
Bake in middle of oven until golden brown, 20-25 minutes.


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