BYU Broadcasting | Culinary Creations

Directions: Preheat oven to 400 degrees. In large mixing bowl, combine dry ingredients. Add butter to flour mixture and cut in with pastry cutter until mixture is coarse crumbs. Stir in cranberries. Whisk together the egg and milk. Pour egg mixture in flour mixture. Blend only until dry ingredients are moistened. Turn dough out onto lightly floured board. Knead slightly with hands until dough hold together. Form dough into a ball. Using a rolling pin, roll dough out until it is uniformly 3/4 inch thick. Brush top of dough with 2 tablespoons cream and sprinkle with 1 tablespoon sugar. Cut scones out with round cutter or shape of your choice. Place scones on ungreased baking sheet and bake for 10 to 15 minutes depending on the size or your scones. Scones should be golden brown. Serve hot with butter, jam and lemon curd. Usually makes 12 scones depending on size.

Cucumber Tea Sandwiches
Printable Version

Ingredients:

12 slices firm white bread

1 cucumber

1/2 cup alfalfa sprouts

24 slices of black olives

1 cup mayonnaise

1 teaspoon curry

1 tablespoon lemon juice

Directions: Trim crust from bread slices. Cut slices into half into triangles. Slice cucumber into thin slices and cut slices in half to form half moon shape. Place three cucumbers pieces in overlapping slices down the center of bread triangle. Combine mayonnaise, curry, and lemon juice in small mixing bowl. Using a pastry tube, pipe a rosette of curried mayonnaise in center of cucumber slices. Garnish with alfalfa sprouts and black olive slice. Makes 24 tea sandwiches. May refrigerate, covered, for up to 6 hours before serving.

Egg and Watercress Tea Sandwiches
Printable Version

Ingredients:

1 small bunch watercress

several radishes (thinly sliced)

5 hard-cooked eggs (shelled)

1/4 cup mayonnaise

2 tablespoon whole-grain Dijon mustard

12 slices firm-textured white bread

12 slices firm-textured wheat bread

1/4 cup mayonnaise

Directions: Chop eggs and blend with mustard and mayonnaise. Spread white bread slices with egg mixture. Top with wheat bread slices. Spread tops with mayonnaise. Trim off crusts and cut each sandwich into two rectangles. Garnish with watercress leaves and radish slices. May be assembled up to six hours before serving. Cover and refrigerate.

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