A long time Shreveport treasure, The Glenwood was created in 1990 inside the old Glenwood Drugstore (est. 1923) by Proprietress Sharon McCullar. Today, the building houses this authentic British tea house and restaurant as well as several specialty boutiques offering handcrafted pearl and gemstone jewelry, British china, and toiletries. The Glenwood Village Tearoom has been nationally featured in Southern Living Magazine, Fine Dining Louisiana, Weekend Getaways in Louisiana and Mississippi, Fodor’s Travel Guide to the South, The St. Louis Post-Dispatch, The Ft. Worth Star Telegram, Weddings and Destinations Magazines, and on The Travel Channel.
The Tearoom specializes in Victorian Era recipes dating from 1860 to 1903 and in the presentation of traditional afternoon, cream and high teas. The source of the recipes . . . Victorian cookbooks shrouded in the pale, musty scent of time gone by . . . The Cook’s Guide by Charles Elme Francatelli, Chief Cook to Queen Victoria dated 1903, The Ideal Cookery Book by M.A. Fairclough, Lady Principal of the Gloucester Road School of Cookery, and Everyday Cookery Books dated 1860 to 1900 by Isabella Beeton. Each recipe is slightly altered from the original so that it may function in the modern kitchen.
Our cookbook is easy to use and features afternoon tea finger sandwiches, tea scones, soups, salad, Glenwood luncheon favorites, and afternoon tea desserts we know you'll enjoy.
Price includes tax and shipping.
Here are two of our favorite scone recipes:
Hazelnut Scones
2 cups flour
1 egg
2 teaspoons baking powder
1 ½ tablespoons hazelnut liqueur
1/3 cup heavy cream ½ cup sugar
1/3 cup butter
½ cup chopped hazelnuts
¼ teaspoon salt
12 whole hazelnuts for garnish
Demerara Sugar for garnish
Sift dry ingredients together in a bowl. Add chopped hazelnuts. Add butter and work until crumbly like cornmeal. In separate bowl, combine the eggs, cream and liqueur. Add just enough liquid mixture to flour/butter mixture to hold dough together. Pour out onto lightly floured board. Bring dough together to 1” thickness, cut out, sugar the tops, and place on lightly greased baking sheet. Garnish with whole hazelnut. Bake at 350 degrees for 15 minutes.
Sugarplum Scones
2 cups flour
½ cup sugar
2 teaspoons baking powder
1 cup sugarplum mix (recipe follows)
1 egg
1/3 cup butter
¼ cup heavy cream
1 tablespoon hazelnut liqueur
Demerara sugar
Sift together flour, sugar and baking powder. Cut in butter until mixture resembles cornmeal. Add sugarplum mixture and set aside. Combine eggs and cream; add a little at a time, to flour/butter mixture just until liquid is absorbed and dough holds together. Push out onto lightly floured board. Gather up dough to 1” thickness. Cut out, sprinkle the tops with Demerara, and place on lightly oiled baking sheet. Bake at 350 degrees 15 minutes.
Sugarplum Mixture:
Combine 2 tablespoons each of raisins or currants, dried chopped dates, dried chopped figs and ¼ cup dried chopped almonds, 2 tablespoons each of chopped pecans, almonds and walnuts. (Do not use canned fruits.)
