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.
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.
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.
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.
Candy Chips Add-Ins: Add 1/3 C candy chips to any
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
Sweet Devonshire Cream
cream cheese, room temperature
butter or margarine, room temperature
2 t lemon
cream cheese and butter for 1 minute.
Then whip for 5-8 minutes. Mix in
powdered sugar. Add vanilla and lemon
refrigerator for up to one month or in freezer for six months.
tablespoons unsalted butter
the rind of 2 lemons. Juice the 4 lemons and reserve the juice.
electric mixer, beat together sugar and eggs until light and fluffy. Beat in the lemon juice.
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.
mixture into clean dry jars and cover tightly.
Store in the refrigerator for up to 1 month or freezer for up to 6
These recipes are shared from the heart by Tami Gaumer, Owner.
Wildwood Cottage Tea Room, LLC
24085 NE Wildwood Road
Newberg, OR 97132