Guest Blog by Capital Hotel
Take time to embrace the holiday season. A perfect break from the hustle & bustle, the Capital Hotel renews a beloved tradition that spans the decades – afternoon tea.
Every Monday through Friday now through December 23, the hotel hosts afternoon tea with a traditional display of petit fours, pastries, tea sandwiches and of course, delicious scones (see recipe below).
It’s part of the Christmas Celebration at the Capital Hotel – including a dazzling 27-foot tree with more than 10,000 twinkling lights illuminating the lobby and a life-size gingerbread house.
With traditions that inspire, join the fun and toast the season with a spot of tea!
Space is limited and reservations are necessary – call 501-370-7068.
Prices: $35 per person / $49 including Champagne (includes tax and gratuity)
Recipe by Matthew Dunn:
• 255 grams (g) A.P Flour
• 4 tsp baking powder
• ¾ tsp salt
• 71 g granulated sugar
• 85 g unsalted butter
• 179 g heavy cream
• 1 egg
Heat oven to 375 degrees.
In a large mixing bowl sift together the A.P flour, baking powder, salt and sugar. Cut in butter until a crumb is formed.
In a separate bowl combine the heavy cream and beaten egg then add to dry ingredients. Turn dough out onto a floured surface.
Roll dough out and cut into biscuit size rounds.
Bake for 15 minutes or until brown.
Note: Add dried fruit for sweet scones. For cheese scones, leave out all of the sugar but 14g and add 85g of shredded cheese.