Wildwood Cottage Tea Room, LLC - A Neighborhood Tea Room & Greeting Card Shop
It's no secret.  We love to bake at Wildwood Cottage.  Here are some of our most requested recipes.  Remember to add love and sprinkle a blessing with each batch.  

Wildwood Cottage Crème Scones
2 C flour
1 T baking powder
¼ C sugar
½ t salt
5 T chilled unsalted butter, cut into 5 slices
1 C heavy cream

Mix flour, baking powder, sugar and salt in large bowl.  Cut in butter until mixture resembles coarse meal, with a few larger lumps.  Stir in cream until dough begins to form, about 30 seconds.  Drop scones onto sprayed baking sheet.  Bake at 425 degrees for 9 min.  
Makes 8 large or 12 small.  Serve warm with devonshire cream, lemon curd and favorite jam.
Flavor Variations:
Cranberry:  Substitute ¼ C canned whole cranberry sauce for ¼ C of the cream.  

Lavender:  Add 1-2 teaspoons dried lavender flowers and optional 1 drop lavender oil.

Lemon or Orange:  Add 2t lemon/orange zest and/or 2t extract

Peppermint:  Add 2t peppermint extract and 1/3C chopped Peppermint Andes Mints.

Pumpkin:  Substitute ¼ C canned pumpkin for ¼ C of the cream.  Add 2t pumpkin pie spice.

Snickerdoodle:  Add 1t cinnamon to recipe and sprinkle cinnamon & sugar on top before baking.

Chai:  Add to mix: 1t cinnamon / ½ t ginger / ½ t cloves / ¼ t cardamom.  Sprinkle tops with cinnamon and sugar before baking.

Jams & Jellies:  Substitute ¼ C favorite jam or jelly for ¼ C of the cream.
     Any flavor

Candy Chips Add-Ins:  Add 1/3 C candy chips to any desired recipe.
     Cinnamon Chips
     Chocolate Chips
     Mint Chocolate Chips
     White Chocolate Chips

More Add-Ins:  Add 1/3 C fruit or nuts to any desired recipe.
     Walnuts . Pecans . Hazelnuts
     Craisins . raisins . golden raisins 

Sweet Devonshire Cream
8 oz cream cheese, room temperature
8 oz butter or margarine, room temperature
6 C powdered sugar
2 t vanilla
2 t lemon juice
Beat cream cheese and butter for 1 minute.  Then whip for 5-8 minutes.  Mix in powdered sugar.  Add vanilla and lemon juice.

Store in refrigerator for up to one month or in freezer for six months.

Lemon Curd
4 eggs
1-1/4 C sugar
4 lemons
12 tablespoons unsalted butter
Grate the rind of 2 lemons.  Juice the 4 lemons and reserve the juice.
Using an electric mixer, beat together sugar and eggs until light and fluffy.  Beat in the lemon juice.
Pour the lemon mixture into a saucepan and cook over low heat while stirring constantly.  Gradually add the butter, 1 tablespoon at a time.  Keep stirring until all of the butter is melted and combined with the egg mixture.  Raise the heat to medium and continue to cook and stir the mixture until it is thickened.  Stir in the lemon zest.

Pour mixture into clean dry jars and cover tightly.  Store in the refrigerator for up to 1 month or freezer for up to 6 months.

These recipes are shared from the heart by Tami Gaumer, Owner.
Wildwood Cottage Tea Room, LLC
24085 NE Wildwood Road
Newberg, OR  97132
503-538-6645 (landline)

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