Woodland Fairy Acres Scones

Basically British tearoom in Dayton Ohio served some of the most unique scones I had ever tasted.  Terry would usually advise his patrons to try the Woodland Fairy Acres scones by themselves, before adding cream and jam, to enjoy the delicate flavor.  Eventually, Vicki shared her source and I called Deanne Birchall of Woodland Fairy Acres to place an order.  Her products are offered at the farmer's market in Fishers, Indiana as well as her website.

Triangle scones are Woodland Fairy Acre Scones served at Basically British Tearoom.

Deanne has wonderful customer service.  Each time I call, we chat for a bit and I feel as if we have been friends for years.   

When she decided to start a food company, she went to the library for research.  "As I discovered reference upon reference in antique recipes to Old World floral ingredients, like handmade flower waters and floral syrups . . . ", she settled on a company that offered specialty floral foods.  She loves to cook, as well as garden, so this was a perfect fit.  Currently, she offers floral flavored scone and marshmallow mixes.  

When asked how she came up with the company name, "Our main focus will always be the creation of specialty floral foods.  A "Woodland Fairy" is something that is unique and whimsical, beautiful and romantic, all at once.  'Acres' represents the one-on-one relationship we each have with the earth and the origin of our food."  

You can read more about Deanne and her business at her website.

Recently, my package arrived via Fed Ex. The mixes are tucked amid packing peanuts to ensure a safe delivery. 

  

The box reminds me of a corsage box and what better way to ship floral scone mix.  The care taken in the presentation, shows Deanne's attention to detail.  The bows are kept fluffy with the packing peanuts tucked in the loops .  This morning, we are making the White Chocolate Blossom Scones.

The instructions are right on top.  You will need to add your own heavy whipping cream.

Inside is a bottle of syrup and package of dry ingredients.

Adding the liquid ingredients to the dry ingredients.  

Very lightly kneading the scones, about 5 times. 

Scones pressed onto the parchment paper, prior to cutting.  See those big chunks of white chocolate!

Baked Scones

I do not follow Deanne's directions completely.  She recommends drop scones or molded scones.  I also mix mine very lightly and add a bit of very light kneading.

I have made Violet Jelly for many years.  The beautiful pink color lends itself well to afternoon tea.  This jelly pairs well with the violet line of scones.  

Violet Jelly

Fill 2/3 of a quart jar with violet blossoms.  (I usually rinse mine or pick them right after a nice rain.  Make sure your flowers have not been sprayed with chemicals.  We have a nice patch of wild ones at the edge of our woods.   I also see them growing wild in old cemeteries.)  

Cover with boiling water.  Let stand 24 hours to 2 days.  I usually put mine in the refrigerator.  The water will be a dirty purple color.  

Strain off 2 cups of the infusion (discard the petals).

In a six to 8 qt saucepan to the infusion add the juice of 1 lemon (1/4 cup) and 3 cups sugar.  (When you add the lemon juice, the infusion will turn pretty pink.  Bring mixture to a full rolling boil.  Stir in a pouch of certo or other pectin.  Return to a full rolling boil for one minute.  Remove from heat.  Skim off foam and ladle into sterilized jars and seal. 

You can make any edible floral jelly using this same recipe and trading flower blossoms. 

Priscilla and I will be serving these scones and jelly at a Mystery Themed Tea this afternoon.  Tune is tomorrow to find out if Sherla Combs can solve "The Case of the Great Jewel Robberies."

Enjoy your day!

Sips and Smiles,

Teresa