Bramasole..to yearn for the sun....

Welcome to Foodie Friday, sponsored by our hostess with the mostest, Michael at Designs by Gollum. 

Yesterday we held a Tea for Two at Tablescape Thursday and today we'll be sharing the recipes for the featured tea time treats.

What's a tea without a scone? A Coconut Hazelnut scone with rich clotted cream complimenting the buttery, sugary goodness

These scones keep wonderfully and are just as good the next day

The Orange Puff Pastry Tart is quick, simple to prepare, delicious and makes a special presentation with it's glistening top and the beautiful orange and cranberry color

Coconut Hazelnut Scones
adapted from Food network magazine

4 1/4 cups all purpose flour

2 tablespoons baking powder

1 teaspoon salt

1/4 cup white sugar

2 cups shredded coconut

3 sticks cold unsalted butter, cubed

1 cup unsweetened coconut milk

4 large eggs

1 teaspoon coconut extract

1 1/2 cups lightly toasted hazelnuts, finely chopped (I ALMOST grind them)

sugar for sprinkling

Glaze:

2 tablespoons coconut milk

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2-1 cup confectioner's sugar

milk, as needed

           Whisk together till a smooth glaze consistency

Preheat oven to 400 degrees.

Line cookie sheets with parchment.

  Whisk together flour, baking powder, salt, sugar, and coconut. Beat in the butter on low speed and then raise speed to high. Beat until it looks like coarse crumbles.  Whisk the coconut milk, eggs, and coconut extract in a bowl. Stir into the flour mixture till just combined. Stir in the nuts; do not overmix. Scoop 2-3 inch mounds (I use an ice cream scoop) onto the cookie sheets and sprinkle with sugar. Bake 15-17 minutes till lightly golden. While still slightly warm, drizzle with glaze

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Puff Pastry Orange Puff

adapted from a recipe I've had written on a scrap of paper for years- I have no memory of where it came from

5 tablespoons unsalted butter, room temperature

5 tablespoons brown sugar

1 large orange

handful of dried cranberries

1 sheet of puff pastry, thawed

Cut a piece of parchment paper to fit into the bottom of a 10 inch pie plate Lightly brush paper with water. Cream the butter and brown sugar together and spread in the bottom of the pie plate. Chill for 1 hour. Slice the orange VERY thinly and arrange on the butter mixture. sprinkle with a few dried cranberries. Roll puff pastry thinly and cut a circle slightly larger than area with bottom of pie plate; cover fruit, tuck edges down, and prick pastry with a fork. Bake for 30 minutes, remove from oven, and wait 1 minute till it stops bubbling. Turn out onto a serving dish and remove parchment. If not well caramelized, you can broil for 30 seconds or so, or brulee with a portable flame. 

Depending on the occasion, I have also done this same tart with apples, pears, and/or figs. 

We hope you enjoy these recipes as much as we enjoy sharing them with you. As always, 

Buon Alimento, Buoni Amici!

xoxo Pattie and Allie