The Gothic House

What a treat to have lunch today at the new tea room in town: The Gothic House. Tracy and I thought the spinach and bacon quiche was very rich! The tortellini and sausage soup was deeply savory. And the surprise was cranberry scones with lemon curd are served to every guest! We were stuffed!! The seating areas are done in over-the-top Victorian style which makes it cozy and antique-feeling. The tea list is long and impressive, too. We needed a new diversion since The Wren House has been closed these last few years.

Recipe from: The Gothic Tea and Eatery

Classic Cream Scones
2 C flour
2 tsp baking powder
1/8 tsp salt
¼ C sugar
1 large egg
1 ½ tsp vanilla
½ C heavy Cream
1/3 C cold butter
Dried cranberries
In a large bowl, combine flour, baking powder, salt and sugar. In a small bowl, whisk egg vanilla and ½ cup of heavy cream. Set aside. With pastry blender, cut 1/3 cup cold better into dry ingredients until coarse and mealy. Make a well in center of dry ingredients and add cream mixture. Mix with fork just until blended. Add dried cranberries to taste. Do not overwork. On lightly floured surface, pat dough out to ½ inch thickness and cut with biscuit cutter. Brush tops with heavy cream and bake at 375 degrees for 15 to 18 minutes. Serve with Devonshire cream and jam or lemon curd.

Lemon Curd
3 eggs
1 C sugar
½ C fresh lemon juice
¼ C butter
1 ½ Tsp lemon zest
In a heavy saucepan, beat eggs and sugar for one minute on high with hand mixer. Stir in lemon juice and butter. Cook and stir over medium low heat until mixture reaches 160 degrees. Add zest and cool, Cover and store in refrigerator for up to one week. Best when served at room temperature.