Super Bowl Scones

Every year, my husband asks me what I will be making for my Super Bowl tea party. It's a joke, but I like to take it as a challenge. So, here is this year's addition to the very specialized recipe genre of Super Bowl Tea Party foods:

Super Bowl Scones
(smoked sausage scones)




Scones:


2 1/3 Cups of unbleached white flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 pound of smoked sausage, cut into thin rounds and then each round piece cut into fourths

1/2 Cup finely chopped onions

1/2 Cup finely chopped bell pepper

4 Tablespoons butter

3/4 Cup heavy cream

2 egg yolks

Honey-Mustard Glaze

1 Tablespoon yellow prepared mustard

1 Tablespoon honey

1/2 teaspoon lemon juice



Preheat oven to 350 degrees F.

Fry sausage pieces and set aside. Fry onions and peppers in the sausage grease and set aside.
In a large mixing bowl, mix together flour, baking powder, and salt.
Add sausage, onions, and peppers and stir to coat with flour. Cut in butter with a fork. In a separate bowl, beat together the egg yolks and 3/4 cup cream. Add the egg yolk mixture to the dry ingredients and stir until all of the flour has been dampened. Don't over mix. It's o.k. if the dough is a little sticky.

Place dough on a floured board and roll out to about a one-inch thickness. Cut into desired shapes and place on an ungreased cookie sheet. Leave a half inch or more between each scone.

Brush each scone with the honey-mustard glaze and bake about 20-25 minutes. Cool for 10 minutes.


Serve immediately

The Superbowl Tea Party

Twice last week, DH jokingly asked me what I was making for my Superbowl tea party. I took that as a challenge, so here is what I made for my Superbowl tea party:



Football shaped finger sandwiches, made from pumpernickel bread, fresh strawberries, deviled eggs decorated with chive "stitching", and miniature coconut-lime cupcakes covered with green colored coconut (to look like astroturf). There are three kinds of sandwiches, plain cream cheese and lox, chive cream cheese and lox, and cucumber.

DH is making guacamole and tea.



Coconut-Lime Mini Cupcakes

1/2 Cup (1 stick) unsalted butter, room temperature

3/4 Cup sugar

2 large eggs

The zest from one lime

1/4 Cup lime juice

1/4 Cup Crema de Coco

1 1/4 Cups unbleached white flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


Preheat oven to 350 degrees F.

In a large mixing bowl, cream butter and sugar together. Add eggs and beat well. Add lime zest, lime juice, and coconut cream and mix well. In a small mixing bowl, mix together the dry ingredients. Add the dry mixture to the wet mixture and mix until it is all well blended.

Spray mini cupcake pans with non-stick baking spray and fill 3/4 full of cake batter. Bake for 12-15 minutes.

Makes 3 dozen miniature cupcakes



This is the first time I've used the three-tiered, copper serving tray. It's one of the things I brought home from our shopping trip to Jacksonville and St. Augustine a couple weeks ago.