Afternoon Tea

386. Afternoon tea is a simple, light meal composed of three course of tea sandwiches and savories, followed by scones with clotted cream and jam, and ending with sweet pastries. Everything is bite-sized and eaten with fingers.

Afternoon tea time is around 4:00PM,  between lunch and dinner. The light meal is not meant to replace dinner but instead to hold you over until dinner which was usually at 8:00PM for the upper class.

The concept of afternoon tea started in England in the 1840s when The Duchess of Bedford would grow hungry and wanted a small bite between lunch and dinner.

With the new movie following the Downton Abbey Series coming out this past weekend, I found it fitting to enjoy this English tradition.  Rather than make tea sandwiches we rather made cheese and crackers trays with fresh fruits, homemade scones and jam. 

 And of course a variety of teas with the Downton Abbey original soundtrack playing softly in the background.  It was a lovely event shared with 5 lovely young ladies.  And after we enjoyed our afternoon tea we whisked away to the movie theater to watch the delightful Downton Abbey movie.  The movie was all we hoped it would be...a wonderful continuation of this engaging, charming story.  The day was a win-win.

“We must always travel in hope.”
— Carson, Downton Abbey, Season 5

“You are being tested. And you know what they say my darling, being tested only makes you stronger.”
— Cora, Lady Grantham, Downton Abbey, Season 3

“Sympathy butters no parsnips.”
— Mrs. Patmore, Downton Abbey, Season 5

“There is nothing more ill-bred than trying to steal the affections of one’s dog.”
— Robert, Lord Grantham, Downton Abbey, Season 5

“I’m a woman, Mary. I can be as contrary as I choose.”
— Violet, Dowager Countess, Downton Abbey, Season 2

“We must all have our hearts broken once or twice before we’re done.”
— Mrs. Hughes, Downton Abbey, Season 4

Pineapple Scones

340.  This morning I made a batch of scones for brunch and used a vegan recipe from my daughters vegan cookbook "Frugal Vegan" by the Katies.  Here is a great review for this cookbook at Well Vegan.  After major surgery six weeks ago I'm finding that eating vegan and vegetarian is agreeing with me in the healing process.

These scones are made with fresh pineapple.  The recipe calls for canned but the fresh fruit adds so much more flavor to this recipe.  You can find the full recipe on-line Here

Pineapple Scones 

(My version)

1/4 cup + 2 Tbsp coconut oil, measure and place in freezer first

Cut a ripe pineapple and chop 8oz (1 cup) into small pieces, set aside

Preheat oven to 425 degrees  Place parchment paper on a cookie sheet

1/4 cup almonds, slivered or chopped coarsely, set aside

Brown sugar

In a large bowl mix together:

3 cups whole wheat flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

In small measuring cup combine:

3/4 tsp fresh squeezed lemon juice

3/4 cup nondairy milk (almond, coconut etc)

Allow the milk to sit and curdle, then add:

3 Tbsp maple syrup

1 tsp vanilla

Remove the frozen coconut oil from the freezer and cut it into small pieces. (I did this in the dry mixture bowl).  Place it into the dry mixture and cut the coconut oil into the dry mix till incorporated.  Be careful not to handle it too much so the coconut oil melts.

Slowly pour the liquid mixture into the dry ingredients a little at a time.  Then add the pineapple stirring till completely combined.

Carefully transfer the dough to a floured surface and knead gently to incorporate all the dry flour remaining.  Shape into a 12" x 12" square and cut in half, quarters then triangles.  Or use a cookie cutter to cut shapes.  Place each scone onto a parchment lined cookie sheet.  Spray with olive oil cooking spray, sprinkle each top with brown sugar and almonds.

Bake for 10 minutes or till the scones are high and lightly browned.

"Another name for vegan, fat-free, sugar-free brownies...compost."
~ Anonymous

Cranberry Orange Scones

301.  Hot steam floating upwards from a freshly baked scone.  Filled with red cranberries and flecks of orange zest laced throughout each pillow.  A recipe that comes out perfect every time...that is what this Cranberry Orange Scone recipe is all about!

 
 The ingredients are simple and your process must be simple as well.  A light hand makes a great scone.

 You can find the recipe at Taste of Home here:   Cranberry Orange Scones
 Print Recipe Card Here

 Light crumbly texture is what you are looking for.

 When the dough pulls together you can feel this recipe working for you.

 I press out the dough by hand and form it into a square or circle.  Today I used my Pampered Chef Crinkle Cutter  to create a beautiful edge.

 I cut them in smaller portions for a Ladies Afternoon Tea.

 This recipe will make 8-10 large scones or 14-16 smaller scones.

 Line the baking sheet with parchment then brush with heavy cream.

 You will see the scones double in size and the texture, once baked is flakey, light and moist.

 No need for butter or jam, these scones are delicious right out of the oven.

"I worship scones and danishes.  If I never had another meal I wouldn't care as long as I could eat pastries and jelly donuts."

~Gene Simmons

Packaged Mixes

58.  The other evening I was so hungry for an egg frittata with zucchini and onions.  I had some frozen sausages and a package mix for scones.  Usually I like to make scones from scratch, but how nice to make dinner in about 45 minutes!  So, I cut up a zucchini and chopped a small onion to sauté and then added beaten eggs and cheddar cheese over the veggies.  I finish it off 

under the broiler to brown the top.

While that was cooking, I whipped together this scone mix.

  I am always a little leery of package mixes...they always have a certain taste =-(

 The recipe called for water but I used milk instead for flavor.

  I dropped them on

 parchment paper and they turned out beautiful.  But what about the taste?

...I have to say, I was pleasantly surprised.  They tasted beautiful without any butter or jam...but butter and mixed berry jam made them especially yummy.

And this is who came to the table for scones..even though he

wasn't invited!  

The brand name is "Sticky Fingers Bakeries"

You have to check out their site and see all the delightful flavors

of scones and other wonderful Gourmet Specialties!

"Oh, God above, if heaven has a taste it must be

an egg with butter and salt,

and after the egg is there anything in the world

lovelier than fresh warm bread 

and a mug of sweet golden tea?"

 ~ Frank McCourt

Rachael Ray! I was on her show!!!

27. My daughter went on-line and reserved tickets for the Rachael Ray Show in NYC. So we invited a friend to come along and made our plans, where to eat, take a cab...don't take a cab.... We were very excited, when this past Friday my daughter received a phone call from the studio asking if she would like to help in a segment of the show. She turned it down, not feeling comfortable in front of people but suggested her mother!!! So, of course, they called me and it went something like this...

"Hello, is this Lilly?"

"Yes, who is this?"

"This is Carina from the Rachael Ray Show. We know you have tickets for the show this Tuesday and we would like for you to participate in a special segment, 'Gifts I Got For Christmas'. Would you be interested in helping us? We need someone who is comfortable talking in front of people and has a bubbly personality. "

"Why, yes, I would love to help you out! What do I need to do?"

"Well, we will provide you with a product and you will explain how it works to Rachael Ray!!!!!!! "

(At this point my heart began to leap) "Sounds great!"

"Ok, my producer will be calling you tomorrow to tell you more about the product." "Thank you so much...good bye."

So, today was the day... I was excited to go into NYC to a taping of the Rachael Ray Show.

I know opportunities like this do not come around that often...so I jumped at it!!

When we arrived, they took me upstairs into hair and makeup, (that is so much fun to say) and then myself, with three other guests rehearsed our lines and were introduced to the products we would demonstrate. I did not want to be nervous, but take in the whole experience! We then went into a holding room and they fitted us with mics. Minutes before the taping started they brought us out and placed us in the audience. I was so glad I was able to sit next to my daughter, and her friend Caitlyn, in the second row. It was awesome to be so close to the front! It is not a live show, so in between segments it is very relaxed. The special guest was Diane Sawyer. What a lovely, interesting guest she was. Then Rachael cooked mini deep-dish Chicago Pizzas and then it was time to do our segment. How much fun this was!!! My product was called "Wallies", adhesive chalk boards. I had to walk up to the left of the set and stick a Wallie on the door next to the stove and explain to Rachael what they were and how to use them. It was surreal and of course seemed to happen lightening fast...but how exciting to talk to her and help out in the show!!! They taped several segments for two additional shows...one with exceptional children and a make-over show...a Benjamin Buttons theme of not looking your age. We were in the second row on the right! It was an awesome experience...but even more awesome than that, we all received the four gifts that were highlighted...and one of those gifts was an HP Vivianne Tam Digital Clutch Mini 1000. It is worth $700.00...how awesome is that!

So, the show will air this coming Monday, MLK Day. Tune in and see my television debut! Or watch it here: "Stuff I Got For Christmas"

And, Rachael signed my cookbook!

Oh...and...we went to Alice's Tea Cup on the upper East side after the show for wonderful scones, tea and sandwiches. My tea was Rooibos Wedding Chai...it was terrific!

"God knows how to bless our lives in the most perfect ways!"

Scones

24.  My sister made a request for my scone recipe. Esther, this is for you!   I think you will enjoy them.  This recipe is delicious and easy to make.

  There is an attractively unusual tea house in Manhattan that my daughter Emily discovered called Alice's Teacup, Chapter I on West 73rd Street.  It is quite a charming spot and their scones are excellent.  We love to order the "Mad Hatter" that arrives at your table as a three-tiered server.  Each level a delightful selection of tea sandwiches, scones, muffins, cake, cookies accompanied with butter and preserves.  Of course, the tea is the main event, but I always look forward to the scones!!

I have experimented with several recipes for scones.  The experts all have their own idea of what makes a perfect scone and whether they are Scottish or English.  Just hop on-line and type in "scones" and you can read a variety of "do's and don'ts" in scone making.  Some say oil is best, others say shortening or butter.  In my opinion...it depends on what taste and texture you desire.

My recipe is from (my most favorite cookbook!!) The American Country Inn and Bed and Breakfast Cookbook.  Although it is out of print, you can still find it on the web.

The Madison Inn Buttermilk Scones

3 cups all-purpose flour

1/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt, omit if using salted butter

1 1/2 sticks cold butter, cut in small pieces

3/4 cup chopped pitted dates, raisins or currants

1 tsp grated orange rind

1 cup cold buttermilk plus 1 Tblsp

1/4 tsp cinnamon

2 Tblsp sugar

In a large bowl, stir together the flour, sugar, baking powder, soda, and salt until thoroughly blended.  Using a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles course cornmeal.  Stir in the fruit and orange peel.  Make a well in the center of the butter-flour mixture; add the buttermilk all at once. Stir the mixture with a fork until the dough pulls away from the sides of the bowl

.  With your hands, gather the dough into a ball; turn out onto a lightly floured board.  Roll or pat into a 1/2-inch thick circle or rectangle.  Using a 2 1/2-inch heart, circle or star cutter, or simply cut into triangles the individual scones.  

Place 1 1/2 inches apart on lightly greased baking sheets. Brush the tops of scones with cream; sprinkle lightly with mixture of the cinnamon and sugar.  Bake in a 425º oven for 12 minutes or until the tops are lightly browned.  Serve hot out of the oven.  Yield 12-18 scones

Banana Walnut Scones, add 2 very ripe bananas, 1/2 tsp vanilla and 1/2 cup chopped walnuts omitting the fruit and orange peel.

Poppyseed Lemon Scones, add 1/4 cup poppyseeds, lemon peel and 1/4 cup fresh lemon juice.  Decrease milk to 3/4 cups.  Omit fruit and orange peel.

Cranberry Orange Scones, add 3/4 cup dry or fresh cranberries, orange peel and 1/4 cup orange juice.  Decrease milk to 3/4 cups.  Omit fruit.

Your own combination  You can experiment with a variety of items:  chocolate chips, blueberries, frozen raspberries, lime, candied ginger...you are only limited by your imagination!

Lovingly for you my sweet sister!  

"The discovery of a new dish does more for human happiness

 than the discovery of a new star." 

 Antheleme Brillat-Savarin 1826