Some Recipes from The Bonnie Neuk Tea Room—check out the book for many more.


Cranberry Pecan Scones


2/3 cup buttermilk or plain yogurtcranberries
1 egg
3 cups flour
4 teaspoons baking powder
1 /2 teaspoon baking soda
dash of salt
1 stick unsalted butter, cold and cut into 8 pieces
1 cup fresh or frozen cranberries
1/2 cup chopped pecans
1 /2 cup sugar
1 teaspoon grated orange peel (optional)
1 Tablespoon soft butter
Heat over to 375 degrees.
Measure buttermilk or yogurt in a two cup or larger glass measuring cup.
Beat in egg with a fork.
Put flour, baking powder, baking soda and salt in a large bowl.
Stir to mix.
Add 8 tablespoons butter and cut in to the flour with a pastry blender or a fork.
Add cranberries, sugar, and orange peels.
Toss lightly to distribute.
Stir buttermilk into mixture with a fork to form dough.
Turn onto a floured counter or board
Knead 6-8 times and form into a ball.
Cut into 8 wedges and then roll each into a ball then flatten just a bit.
Place on an ungreased cookie sheet.
Bake 20-25 minutes, check for done-ness, may need 5 more minutes.
Place on a rack and brush with 1 Tablespoon of soft butter.
Serve with jellies and jam, Devonshire cream. Makes 8 scones.




green tea smoothie



Green Tea Smoothies


2 cups green tea, very strong.

Steep for 10-15 minutes then put in an ice cube tray and freeze.
1/3 cup yogurt
1/2 cup Almond milk ( or soy milk or any type of milk)
1 cup honey dew melon, cubed
2 Tablespoon honey ( or other sugars)
Pour the strong green tea ice cubes into blender.
Add other ingredients.
Blend until smooth and serve.
Blend until smooth.




Creamy Tomato Basil Soup


4 tomatoes, peeled, seeded and diced

   (or use whole tomato in can 29 oz)

4 cups tomato juice
14 leaves fresh basil
1 Tablespoon dried basil
1 cup heavy whipping cream. *
¼ cup butter
Salt and pepper to taste
Simmer tomatoes, juice, basil in pot for at least 30 minutes.
Puree tomato mixture.
Put puree mixture in pot and heat on medium.
Stir in cream and butter (or variation)
Heat until melted. Do Not Boil. Serves 5-6




tomato basil soup



lavender honey

Lavender Honey


16 oz light honey
4 Tablespoon dried lavender flowers
Warm the honey in a saucepan over low heat.
Stir in lavender.
Remove from heat and let stand for about 24 hours to infuse the taste and smells of the lavender.
Warm honey again until liquid will pour freely.
Take a wire sieve and place a coffee filter in it.
Pour liquid in the sieve and into a large glass measuring cup.
Then pour into individual small jars (or canning jars) that have lids.
Maybe a fancy bow would look good.
Refrigerate; then you can give as gifts.
Great on scones, biscuits or bread.




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Connie Hope



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