Looking for recipes for an Alice in Wonderland tea party? Our Eccentric Wonderland Scones will pull your guests into the whimsical spirit of Alice’s adventures.
Inspired by Lewis Carroll’s description of “drink me potion” in Alice’s Adventures in Wonderland, these scones pull in the flavors of cherry, pineapple, toffee, and turkey bacon – a blend just as whacky as the stories of Wonderland themselves, but which create a surprisingly delicious sweet and salty combination. Pair these scones with the nutty, fruity flavors of our Charleston Green tea for the perfect nonsensical teatime.
“Alice ventured to taste it, and finding it very nice, (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple, roast turkey, toffee, and hot buttered toast,) she very soon finished it off.” -Lewis Carroll, Alice’s Adventures in Wonderland
Eccentric Wonderland Scones
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 4 oz. cold butter (8 Tbsp.), cut into small pieces
- 1/2 cup dried, tart cherries
- 1/2 cup sweetened, dried pineapple, chopped into small pieces
- 4 slices turkey bacon, cooked crispy and coarsely chopped, about ¼ cup
- 1/4 cup toffee bits
- 1 egg
- 3 Tbsp. maple syrup
- 1/2 cup heavy cream
- 2 Tbsp. melted butter + 2 tsp. maples syrup for brushing on top
- Coarse Kosher salt for sprinkling on top
- Preheat oven to 350°F .
- Whisk together flour, baking powder, and salt.
- Using a pastry blender or your fingers, work the butter into the flour mixture until it’s like coarse crumbs.
- Add the dried fruits, toffee bits, and crumbled bacon and stir to combine.
- In a separate bowl, whisk together the egg, cream, and maple syrup.
- Pour the cream mixture into the flour mixture and stir with a fork just until moistened.
- Turn out onto a floured surface. Bring the dough together and pat it out. Fold it on itself and roll it out 3 times so that you create some layers. Do this gently.
- Form into a square and roll out to about a 1-inch thickness.
- Shape into a square and cut into 16 equal pieces. Place on a baking sheet with parchment paper. You can also use a round cutter and cut the scones into circles.
- Melt the remaining butter and stir in 2 teaspoons of maple syrup. Brush the tops of each scone with the butter mixture and sprinkle with a little coarse Kosher salt.
- Bake for 18–20 minutes, or until tops and bottoms are golden brown.