Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry; these recipes don’t require any formal experience, and the ingredients can be found at your local specialty store or supermarket.
This month’s yummy recipe for blueberry scones comes from Cynthia Legrand, owner of Titia’s Tea Party, located inside the Blanc Kara Hotel, 205 Collins Ave., (786.274.3034) in South Beach’s popular South of Fifth area, just in time for Valentine’s Day!
A tea party is a unique and delightful way to celebrate special occasions – such as Valentine’s Day – and Titia’s Tea Party offers a complete English afternoon tea. Legrand also offers a catering service of homemade culinary delicacies with the proper table settings for 2 to 30 people, brought to your home or office.
(/Courtesy of Cynthia Legrand)
Chef Cynthia Legrand, Owner of Titia’s Tea Party.
“Having tea together is a romantic thing to do for Valentine’s Day,” said Legrand. “You can easily create an experience around tea. Sharing tea with someone you love is sharing a moment, slowing down and appreciating the time you are spending with that special person.
“I believe that tea can be a romantic potion. It makes you feel calmer and improves your attention; it helps to boost your brain activity as well as your mood. Tea is not something that you rush, so take your time to make it, to enjoy its warmth and its delicate fragrance, and add something sweet and delicious to melt your partner’s heart.”
All of Titia’s teas have romantic names: Purple Love, A Hug in a Cup, Yes Darling, You Make Me Smile and Perfect Happiness.
Titia’s Tea Party’s most romantic teas to celebrate Valentine’s Day with are By the Fire, with orange, clove and vanilla, for its warmth and coziness; Baby Rosalie, with buds and petals of four roses, because what’s more romantic than roses? And Cheeky Berries, with strawberry, raspberry, cherry, caramel and vanilla, because after chocolate, strawberries are one of the most well-known aphrodisiacs.
Before you get started, make sure to read the entire recipe to avoid any surprises along the way. Enjoy!
TITIA’S TEA PARTY BLUEBERRY SCONES
Servings: Approximately 12
INGREDIENTS
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons cold butter, cut into pieces
- 3/4 cup cold heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1/2 cup fresh blueberries
PREPARATION
- Preheat oven to 350° F; line baking sheet with parchment paper.
- In large bowl, combine flour, sugar, baking powder and salt, whisking well.
- Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. If you don’t have a pastry blender, you can use your fingers or a big fork.
- In large liquid measuring cup, combine whipping cream, vanilla extract and lemon extract, stirring well.
- Add to flour mixture, stirring until mixture is evenly moist; if the mixture seems dry, add more cream, 1 tablespoon at a time.
- Working gently, bring mixture together with hands until dough forms – don’t overmix; it’s fine if a few bits remain.
- Add blueberries, encasing them in the dough.
- Turn dough out onto a lightly floured surface and knead gently 3 to 4 times; using a rolling pin, roll out dough to a 2″ thickness.
- Using a 2 1/2″ round cutter dipped in flour, cut approximately 12 scones from dough, rerolling scraps as needed.
- Place scones 2 to 3 inches apart on prepared baking sheet; lightly brush tops of scones with melted butter and a sprinkle of white sugar.
- Bake until scones are lightly browned, 20 to 25 minutes, depending on your oven; serve warm.
Irene Moore is a Miami-based writer and certified sommelier whose vivid descriptions take readers through culinary cultures around the world. Her feature articles have appeared in print publications, travel guidebooks and websites in the U.S. and Europe.