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Scones and Accompaniments

Wildwood Cottage Crème Scones

2 C flour

1 T baking powder

¼ C sugar

½ t salt

5 T chilled unsalted butter, cut into 5 slices

1 C heavy cream

Mix flour, baking powder, sugar and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough begins to form. Separate dough into balls and flatten to about 3/4 inch. Place scones onto sprayed baking sheet. Bake at 425 degrees for 7-8 minutes until just turning golden brown. Makes 8 large or 12 small.  Serve warm.

Scone Flavor Variations:

Lemon:  Add 2 t lemon zest to dough.

Cherry Amaretto Scone: Reduce cream by 1/4 C and add 1/4 C amaretto liqueur. Fold in 1/3 C cherry baking chips.

Snickerdoodle:  Add 2 t cinnamon to dry ingredients.  Reduce cream by 1/4 C and add 1/4 C cinnamon liqueur.  Fold in 1/3 C cinnamon chips.

Cranberry Orange: Reduce cream by 1/4 C and add in 1/4 C cranberry sauce, 2 t orange extract and 1/3 C craisins.

Pumpkin: Add 2 t pumpkin pie spice to dry ingredients.  Reduce cream by 1/4 C and add in 1/4 C canned pumpkin.

Clotted Cream

1 1/2 C heavy whipping cream

1 C unsalted butter at softened

12 oz cream cheese softened

1 t vanilla

1 pinch salt

14 oz can sweetened condensed milk

Whip heavy cream into stiff peaks and set aside.  Whip butter and cream cheese on high speed for 3 minutes until light and fluffy.  Add vanilla, salt, and sweetened condensed milk.  Whisk for 2 minutes until well combined.  Fold in prepared whipped cream.  Keeps in refrigerator for one week.  Freezer for six months. 

Lemon Curd

1 T fresh lemon zest

4 lemons

1-1/4 C sugar

4 eggs

12 tablespoons cold unsalted butter, cut into 1T slices

Zest the rind of lemons and set aside. Juice the 4 lemons (about 1/2 C) and set aside.

Using an electric mixer, beat together sugar and eggs until light and fluffy (+- 2 min). Add in the lemon juice.

Note: The success of your lemon curd resides in extreme patience during the next step:

Pour the lemon mixture into a saucepan and cook over med-low heat while stirring constantly. Gradually add the butter one tablespoon at a time, waiting till it completely melts before adding the next piece of butter. Keep stirring until all of the butter is melted and combined with the egg mixture (+-20 min). Raise the heat to medium and continue to cook and stir the mixture until it is thickened (+-5 min). Stir in the lemon zest. Remove from heat and let cool to room temperature.

Pour mixture into clean dry containers and cover tightly. Store in the refrigerator for 1 week or freezer for up to 1 month.

Tea Sandwiches and Savories

Orange Rosemary Vinaigrette

2/3 C oil

1/4 C orange juice

3T white wine vinaigrette

1 t dried rosemary finely chopped

salt and pepper to taste

Cucumber Tea Sandwiches

1 cucumber peeled and sliced about 1/8" thick (use paper towels to remove excess moisture)

1 8 oz tub Philadelphia WHIPPED Cream Cheese

1 clove pressed garlic

1 loaf white bread

Press garlic into whipped cream cheese at least 2 hours ahead of time to give flavors time to meld. Spread a thin layer of cream cheese on both sides of bread. Place one layer of cucumber slices on one slice of bread. Add top bread slice. Cut off crusts. Cut in half and then into triangles.

Caesar Chicken Salad

1 C rotisserie chicken

1 T caesar dressing* (see below)

1 t whipped butter with Caesar dressing (see below)

1 T chopped cashews

1 T chopped croutons

Caesar Dressing*

¼ C lemon juice

¼ t coarse ground pepper

2 pressed garlic cloves

1 t sugar

1 t Dijon mustard

¼ c grated parmesan cheese

¾ c oil

Mix all together.

Whipped Butter Spread

½ C Challenge (tub) butter with 2 t dressing.

(helps hold chicken together).

Serve on choice of breads.

Cheddar Rosemary Savory Mini Scones

2 C flour

1 T baking powder

½ t salt

2 t dried rosemary

5 T chilled unsalted butter, cut into 5 slices

8 oz cheddar cheese

1 C heavy cream

Mix flour, baking powder, rosemary and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Add cheese and distribute throughout dough.  Stir in cream until dough begins to form. Separate dough into about 30 1 oz balls and flatten to about 1/2 inch. Place scones onto sprayed baking sheet. Bake at 425 degrees for 6 minutes until just turning golden brown. 


Scottish Shortbread 9x13

1 C sugar

1 T water

1 lb butter softened

½ t salt

4 C flour

Put sugar into a mixing bowl and stir in water with wooden spoon. Blend in butter on low to medium speed. Add salt & flour, stir until all ingredients are combined. DO NOT OVERMIX (causes dryness). Press into ungreased 9x13 glass pan and bake at 275 degrees for 1 hour. 

Cool 30 min. Then, cut into squares and poke holes in each cookie with fork. Cool another 30 minutes. Gently remove individual pieces of shortbread to prevent breaking. Store in airtight container.

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Chocolate Eclaire Parfaits

Eclaire Crust:

1 cup water

1/2 cup butter

1 cup flour

4 large eggs

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. LET COOL or eggs will cook on dough. Using a stand mixer, mix in one egg at a time, stirring completely before adding next egg. Spread finished mixture into a sprayed casserole dish, covering the bottom evenly.

Bake for 20 minutes or until golden brown. Remove from oven and let cool (don’t touch or push bubbles down).

Vanilla Filling:

1 large box (5.1 oz) vanilla instant pudding

1 (8 ounce) pkg cream cheese, softened

1 t vanilla extract

3 C whipping cream

Whip pudding, cream cheese and vanilla into a standing mixer bowl for 3-5 minutes, until mix is combined and fluffy.  Making sure pudding is tick  in a medium bowl. In separate bowl add pudding mix, cream, and vanilla. Slowly add in cream and beat until fully combined.  Cool in refrigerator.

Chocolate Ganache:

10 oz guittard ramona semi-sweet chocolate (from decorette)

2C heavy cream

Chop chocolate into approx. ¼” pieces then put into large glass bowl. Heat cream on stove until just under a boil (about 90 celcius). Pour warm cream over chocolate. Let rest for 5 min for cream to melt the chocolate. Whisk with wooden spoon until smooth.

Store in refrigerator for 1 week. Store in freezer for up to 1 month.

Serve in 2 oz Zappy Mini Cube Parfait Cups (Amazon)


Ramona semi-sweet chocolate shavings

Wilton Whip








Note: Ganache recipe is 1 part choc to 1.5 parts cream. Adjust for thicker or thinner ganache.

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Peppermint Crème Cake


1 box white cake mix

3 eggs

1 ½ C heavy whipping cream

Combine cake mix, eggs and whipping cream. Mix for 30 seconds. Blend at medium speed for 2 minutes. Pour into 2 9” round cake pans or 1 9x13 pan. Bake at 350 for 30 minutes or until inserted toothpick comes out clean. Cool.

Peppermint Buttercream Filling

½ C butter at room temp

4 C powdered sugar

¼ C milk

1 t peppermint extract

2-3 drops red food coloring

Extra milk

1/4 C finely chopped Peppermint Andes Mints

Beat butter about 30 seconds or until fluffy. Add half of the powdered sugar, milk, extract, and food coloring. Add remaining powdered sugar. Mix well. Add extra milk or food coloring as need for desired color and consistency. Stir in chopped Andes candy.

Whipped Cream Frosting

1 ½ C heavy whipping cream

2 T powdered sugar

Combined whipping cream and powdered sugar and beat 2-3 minutes until stiff peaks form.

Top with 2-3 T crushed candy canes.

Wildwood Cottage Tea Room, LLC

24085 NE Wildwood Road

Newberg, OR 97132

503-538-6645 (landline)

[email protected]