What better way to celebrate the upcoming arrival of your friend’s baby girl than to throw an afternoon tea party shower. Pretty flowers, little cups and saucers, small sandwiches and scones, great friends sitting around the table together laughing, and sharing in the wonder of new life. Some friends and I had the pleasure of arranging this intimate little gathering full of tiny pink frilly outfits and baby bows with bling. It was such great fun.
I absolutely love the collaborative efforts that go into this wonderful American tradition of helping to provide and prepare for a baby’s arrival. I am especially honoured to be surrounded by friends who go to such great lengths to take care of each other. This shower was just another example of how blessed John and I are to be here at Baylor.
Our tea party consisted of delicious fruit salad, classic cucumber sandwiches with the edges cut off
and English tea scones.
served with jam and lemon curd of course!
(sadly I could not find any clotted cream but I have since found a recipe for homemade clotted cream that I will be trying very soon). This tea party made me rather homesick and triggered hours of nostalgically seeking out recipes for all the other British classic desserts like cherry bakewell tarts, hot cross buns, fondant fancies, and Eccles cakes. I am sure some of these will be turning up on The Grumbling Belly in the coming weeks and months!
English scones are not like the American ones you find at coffee shops. They lean slightly towards breakfast biscuits with some added sweetness. Typically, scones are either plain or with raisins/currants. The ones I made for this shower are sort of an American-British marriage as I added dried cranberries with the raisins as well as a few other small modifications! If you want to make a classic recipe just omit the cranberries, zest and vanilla.
1/2 cup of raisins
1/2 cup of dried cranberries
1 tsp orange zest
2 tbsp of sugar
4 cups of self-raising flour
2 tsp baking powder
1/4 tsp salt
1 stick of butter (1/2 cup)
dash of vanilla extract (optional)
1/2 cup of milk (plus a little extra for brushing)
Preheat oven to 375 F. Sift flower, baking powder, salt and sugar together in a large bowl. Cut butter into cubes and the rub into the flour mix until you have a breadcrumb texture. In a separate bowl, beat the eggs with the milk, then add orange zest, vanilla if using, raisins and cranberries. Make a well in the center of the flour and add the milk-egg mix. Gently work the wet mixture into the dry ingredients until just incorporated into a dough consistency. Roll out onto a floured surface and cut out scones circles. It is really important when cutting into the dough that you do not move the cutter around as this will prevent the scones from rising. Simply press straight down and release. Brush the top of the scones with milk and place on baking sheet with a little space between them. Bake for about 15-20 minutes until they are golden brown. You can freeze the scones as soon as they are cool in a ziplock bag to preserve their freshness. Or, serve them as soon as possible with jam, clotted cream or lemon curd.
(Thanks to Hannah King and Mike Trozzo for taking beautiful pictures)
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