tea party food – Brownie Mischief

Orange Chocolate Chip Scones

Posted on October 22, 2024February 19, 2026 by Mari Vasseur

These Orange Chocolate Chip scones have everything I love in a good scone. Let’s start with their buttery, crisp edges and soft, tender centers. Plenty of mini chocolate chips are enhanced with the vibrant flavor of fresh orange zest. These melt-in-your-mouth scones are perfectly delicious on their own, but I went ahead and glazed them with some tangy orange icing which took them over the top. The baking method is so easy too. You simply mix them by hand, then scoop them onto the baking sheet. They’re a perfect alongside a warm, cozy cup of tea or coffee.

Orange Chocolate Chip Scones

by Mari Vasseur

Tender orange-scented scones dotted with mini chocolate chips and glazed with tangy orange icing

Print Recipe

Course Breakfast, Brunch

Servings 9 scones

Ingredients

Scones

1 ¾ cups (224g) all purpose flour, sifted
2 tablespoons (25g) granulated suger
1 tablespoon (14g) baking powder
½ teaspoon fine sea salt
7 tablespoons (99g) cold, unsalted butter, cubed
Zest of 1 large orange
½ cup (85g) semisweet mini chocolate chips
½ cup (113g) cold sour cream
¼ cup (60ml) cold heavy cream plus extra for the tops*
2 tablespoons (30ml) cold orange juice
1 teaspoon pure vanilla extract

Icing

¾ cup (90g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
1 dash fine sea salt
1 teaspoon lemon juice
2-3 tablespoons (30-45ml) orange juice, room temperature

Instructions

Scones

Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter and the orange zest into the flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed. Stir in the mini chocolate chips.
In a small bowl, whisk together the sour cream, heavy cream, orange juice and vanilla extract. Stir the sour cream mixture into the flour mixture just until a shaggy dough is formed. Do not over mix.
Scoop 1/4 cup-sized rounded portions of dough and place them about 2 inches apart onto the prepared baking sheet. (If your dough has become a bit warm, refrigerate the dough portions for 15 minutes, then proceed with the recipe. This will prevent excess spreading.) Brush the tops of the scones with heavy cream. Bake until golden brown, about 20-25 minutes. Transfer the scones to a cooling rack.

Icing

In a medium-sized bowl, whisk together the powdered sugar, melted butter, salt, lemon juice, and 1 tablespoon (15ml) of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth.
Brush the icing onto the cooled scones with a small pastry brush or drizzle the icing onto the scones if you prefer.

Notes

* If you want your scones to be more golden brown, you can brush them with egg wash instead of heavy cream before baking. To make egg wash, whisk together 1 egg with 1 tablespoon of water.

To find the portion scoop I used, click here.

Keyword orange chocolate chip, scones

Maple Brown Sugar Madeleines

Posted on September 25, 2022February 12, 2026 by Mari Vasseur

I had tea with with a well mannered hedgehog once on a crisp fall day. He brought me a tiny bouquet of flowers, which I placed in a small jam jar filled with water. He said the delightful maple scent of these Madeleines reminded him of his time in the woods, as a young hoglet. When he had his fill of the delicate little cakes, I wrapped some in a tea towel for his journey home.

As cooler weather approaches, I’m always looking for a little something to enjoy with a warm drink and a good book. Although traditional Madeleines typically remind me of spring, these Maple Brown Sugar Madeleines have a cozy fall feeling. They go well with coffee, tea or hot cocoa. If you want to make them for a friend, make the batter and keep it in the refrigerator. Bake the Madeleines right before your friend arrives.

I used a spherical Madeleine pan to make these maple scented little cakes. The Madeleines made in this pan are a little thicker and fluffier than those made in a traditional oval pan. To find the Madeleine pan I used, click here. You can certainly use a traditional pan if you prefer. Keep in mind that the baking time will be shorter and you will end up with about twice as many.

Maple Brown Sugar Madeleines

Print Recipe

Course Dessert

Cuisine French

Servings 12

Ingredients

Maple Brown Sugar Madeleines

1 cup (4 oz or 113g) cake flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
3 large eggs
½ cup (3 1/2 oz or 100g) packed brown sugar
1 ½ teaspoons pure maple extract or natural maple flavoring
½ cup (4 oz or 113g) unsalted butter, melted and cooled
1 tablespoon pure maple syrup

Maple Icing

1 cup (4 1/4 oz or 120g) powdered sugar, sifted
1 tablespoon unsalted butter, melted
¼ teaspoon pure maple extract or natural maple flavoring
1-2 tablespoons whole milk
1 pinch fine sea salt
¼ cup (1 oz or 28g) finely chopped, toasted pecans or walnuts

Instructions

Maple Brown Sugar Madeleines

In a medium bowl, sift together the flour, baking powder and salt.
In a large bowl, beat the eggs, brown sugar and maple extract, on medium-high speed with an electric mixer, until the batter is voluminous, light in color and holds its shape when you lift the beater, about 8-10 minutes.
Combine the melted butter and maple syrup.
Gently fold the the flour mixture into the egg mixture in three additions, alternating with the melted butter. Fold just until combined, being careful not to deflate the batter. Make sure to scrape the bottom of the bowl to ensure that all of the flour is combined.
Cover and refrigerate for 30-45 minutes.
Preheat the oven to 350ºF (177ºC). Grease a spherical Madeleine pan* with nonstick spray or melted butter. Dust the pan with a light coating of flour. Tap out the excess flour.
Fill the wells of the Madeleine pan with batter 3/4 full, about 2 tablespoons each, using a scoop**or a spoon. (If you're using a traditional oval Madeleine pan, fill 3/4 full, about a generous tablespoon of batter in each.)
Bake until golden brown around the edges and puffed in the center, about 10-12 minutes. (Baking time for oval Madeleine pan will be about 7-8 minutes.) Do not over bake.
Cool in the pan for one minute then turn Madeleines out onto a cooling rack to cool completely.

Maple Icing

In a small bowl, whisk together the powdered sugar, melted butter, maple extract and one tablespoon of milk. Add additional milk as needed until your desired consistency is reached, Stir in a pinch of salt to taste.
Brush icing onto the Madeleines with a pastry brush. Apply nuts to the edges of Madeleines. Serve immediately. Madeleines are best served the day they're baked.

Notes

*To find the Madeleine pan I used, click here.

**To find the scoop I used, click here.

Keyword madeleines, maple

Lavender Shortbread Sandwich Cookies with Honey Buttercream

Posted on June 23, 2022February 12, 2026 by Mari Vasseur

Lavender and honey go so well together. Bees know it, fairies know it, princesses know it. The flavor combination is so delightful in these cookies, that I decided to share them with you. In addition to delicious, compatible flavors, these cookies have a divine texture combination. The shortbread cookies have a tender, melt-in-your-mouth texture. Together with the silky, smooth honey buttercream, they’ll make you feel fancy and regal. You’ll hold your head up higher, ring for your tea and declare that you do indeed deserve fine things!

Some people are nervous about baking with lavender because they don’t want their baked goods to taste like soap or perfume. That can be a concern if the lavender flavor is too pronounced. However, if you don’t use enough you won’t be able to taste it at all. There’s a fine balance. If you use the right amount, it will taste pleasant and have sweet undertones. I used two teaspoons of culinary lavender in these cookies, but you can adjust the amount to your tastes. You can start out with one teaspoon, bake a small sample of dough and taste it, to customize the flavor.

Speaking of tasting, my grandmother always said, “taste as you go.” This is also helpful when making the honey buttercream. Typically, when making other flavors of buttercream, you add more powdered sugar if your buttercream is too thin. In this case, adding more powdered sugar can make the buttercream too sweet. Once you have added the amount of honey that tastes good to you, you can add a little cornstarch if you need to stiffen it up a bit.

Lavender Shortbread Sandwich Cookies with Honey Buttercream

Tender lavender scented cookies with silky honey buttercream filling

Print Recipe

Servings 18

Ingredients

Lavender Shortbread Cookies

2 cups (9 oz or 255g) all purpose flour
½ cup (2 1/4 oz or 64g) powdered sugar
½ teaspoon fine sea salt
1 cup (8 oz or 227g) unsalted butter, softened
2 teaspoons culinary lavender

Honey Buttercream

¾ cup (6 oz or 170g) unsalted butter, softened
½ cup (2 1/4 or 64g) powdered sugar, sifted
2-3 tablespoons honey
pinch fine sea salt
1 tablespoon cornstarch optional

Instructions

Lavender Shortbread Cookie

In a large bowl, sift together the flour, sugar and salt.
In a separate large bowl, beat the butter with an electric mixer until smooth. Mix in the lavender. Beat in the flour mixture on low speed, just until combined.
Divide the dough into two discs. Wrap in plastic wrap and refrigerate for at least 1 hour, but not more than 8 hours.
Line 2 large baking sheets with parchment paper. On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut into 2-inch circles. Place two inches apart on prepared cookie sheets. Refrigerate cut cookies for 30 minutes to 1 hour.
Preheat oven to 325ºF (165ºC). Bake cookies until the bottom edges are light golden brown, about 12-14 minutes.
Transfer cookies to a cooking rack to cool completely.
Pipe or spread about 1/2 tablespoon of buttercream on the bottom of half of the cookies. Top with remaining cookies.

Honey Buttercream

In a medium bowl, beat butter and sugar together until smooth. Add honey, one tablespoon at a time until desired sweetness and consistency is reached.
Mix in a pinch of salt to taste.
Mix in cornstarch, if necessary, to firm up buttercream. *See notes below.

Notes

*The addition of cornstarch helps to firm up buttercream without adding additional sweetness.

To find culinary lavender, click here.

Keyword cookies

Fairy Tale Meringues

Posted on October 27, 2021February 18, 2026 by Mari Vasseur

Sometimes we need a little magic in our lives. These pretty, dainty meringue cookies sparked a bit of magic in my life that I want to share with you. It started when I washed some beautiful little violas. Watching them float in a bowl of clear water was positively therapeutic. After pressing and weighing them down with a heavy book overnight, the reveal of perfectly flat, delicate blossoms was so satisfying. The process of making meringue is also very satisfying for me. I love the moment when the frothy egg and sugar mixture magically turns to glossy, billowy sweetness.

Piping the meringue circles was fun! I traced circles on the bottom of the parchment paper to use as a guide for stress-free piping. I used white chocolate to fill the center of the meringue circles, but you can also use white chocolate chips or candy melts. You can use any small edible flowers or flower petals. Feel free to express your creativity! Try using sprinkles, edible glitter or tint the meringue mixture with a few drops of gel food color.

Fairy Tale Meringues

by Mari Vasseur

Meringue cookies filled with white chocolate and topped with pressed edible flowers

Print Recipe

Course Dessert

Servings 24 cookies

Ingredients

Pressed edible flowers

24-30 small edible flowers

Meringue cookies

4 large egg whites
½ teaspoon cream of tartar
1 cup (200g) fine granulated sugar
⅛ teaspoon pure almond extract
1 cup (170g) chopped white chocolate or white chocolate chips

Instructions

Pressed edible flowers

Gently wash the edible flowers. Pat dry with paper towels.
Press between parchment paper. Weigh down with a heavy book for at least 24 hours.

Meringue cookies

Beat the egg whites, with an electric mixer at medium speed, until frothy. Add the cream of tartar and beat to soft peaks. Continue beating and gradually add thensugar and almond extract.
Turn mixer to up to high speed and beat to glossy, stiff peaks.
Preheat oven to 200ºF (95ºC. Line two large baking sheets with parchment paper.
Transfer the whipped meringue to a piping bag fitted with a large star tip. I used Ateco #864*
Pipe 2-inch circles about an inch apart onto prepared baking sheets.
Bake for one hour. Turn off the oven and let the meringues cool in oven.
In a microwave safe container, microwave white chocolate for 10 second intervals until melted or melt on the stovetop in a double boiler.
Transfer the melted white chocolate to a squeeze bottle or a piping bag. Fill the centers of the meringue circles with white chocolate. Top each one with a pressed flower. Let chocolate set at room temperature. Do not refrigerate.

Notes

*To find Ateco tip #864, click here.

Keyword cookies, meringues