If you registered for our afternoon tea, you might be asking, “what should I serve for afternoon tea”?
If not, what in the world are you waiting for.….click here to register (or the image.) There are two dates to choose from: May 6 or 8, 4pm EDT.
Serving food is not necessary. If you don’t have time to prepare food, don’t worry about it. Do the best you can.
However, if do have time, boil some water for a pot or cup and enjoy your favorite tea, a cookie and click the link to join us.
I am happy to tell you we have followers joining us from around the world.
If you have time to and can be more elaborate with your tea menu, here are a few suggestions.
An Afternoon Tea Menu Fit for a Queen
Favorite Tea (loose or teabag)
Scones (see my favorite recipe below) with clotted cream and jam (butter, if you prefer)
Finger Sandwiches (limitless options: cucumber, salmon, egg salad, ham with brie, etc,)
Assorted Petite Sweets (fruit tarts, cookies, pastries, macaroons, etc,)
The Best Scone You Will Ever Eat
Claridge’s in London is known for their afternoon tea.
A few years ago, I invited about twenty or so over for afternoon tea to honor the Downton Abbey movie. I served the scones mentioned below. They were outstanding! The best I have made.
I am sharing the recipe with you today. The ingredients are easy to find….most likely you already have them in your pantry.
From ‘Claridge’s: The Cookbook’ by Martin Nail and Meredith Erickson/Mitchell Beazley Publishing
11 1/2 ounces (330 g) plain flour, plus extra for dusting
2 1/4 ounces (60 g.) caster sugar (white sugar works well)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
3 1/4 ounces cold unsalted butter, cubed
2 1/2 ounces (70 g.) raisins (optional; I like currants when I can find them)
3 3/4 ounces buttermilk (110 ml)
3 ounce whole milk (90 ml.)
3 3/4 (fluid ounce) 110 ml.) whole milk
1 beaten egg with a pinch of salt for the egg wash
- In a large bowl, combine the flour, sugar, baking powder and salt, then add the butter and rub into the flour mixture with your fingers until you have a fine crumb (you could also pulse this five to six times in a food processor to achieve the same sandy texture, but it’s almost as fast to work by hand). If you’re making raisin scones, stir the raisins in now. Transfer to a smaller container, cover and leave to rest in the refrigerator overnight, or until thoroughly chilled.
- The next morning, preheat the oven to 475 degrees Fahrenheit.
- Transfer the butter and flour mixture to the standing mixer. Slowly mix in the buttermilk and milk until the dough comes together.
- On a lightly floured surface, roll out the dough to form a circle, about 8 inches (21 cm.) in diameter and 3/4 inch (2 cm.) thick, then cut out 12 scones using the pastry cutter. Transfer the scones to the prepared baking tray.
- Using a pastry brush, carefully brush the tops with the egg wash. We like to let our scones sit out for 20 minutes at room temperature to give the baking powder a chance to activate before we bake them.
- Bake until evenly golden, about 12–13 minutes. Leave to cool for 5 minutes, then serve warm.
- To serve: We strongly suggest serving these only on the day of baking. Leftover scones can be frozen and will remain good for up to three weeks: as needed, defrost completely, then reheat in a preheated 350 degree Fahrenheit.
Enjoy and see you next week. And don’ t forget to register for the tea. Here is the link again.
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