We had such a fun time last Saturday at out church attending the Mother Daughter Tea! It was great to break out all the fancy tea pots and cups and actually use them not just look at them!!
Along with our tea we enjoyed scones, tea sandwiches and lovely desserts! Here Mollie and Emmy are enjoying their snack with Mimi:
Emmalie did well and stayed pretty clean!
Mollie on the other hand was a different story!!!
Here the girls are posing with Mimi, only Mollie was too interested in smooshing her face to smile pretty!
And pulling her hat over her eye's!
Emmy wanted to ham it up a little too!!!
We were able to get this photo of 4 generations of my family together, the only one missing was my sis who had to leave early! I was so nice to spend the afternoon with them.
These are Glazed Orange Currant Scones!
I chose to bring these to go along with our tea, it's a great recipe I got off the back of a wheat germ label. I love the light orange flavor in the scone itself and the glaze!
Scroll down for the recipe:
Scones
1/2 cup currants
1/4 cup orange juice
1/4 to 1/2 cup fat-free milk as needed
1 3/4 cups all-purpose flour
2/3 cup wheat germ any flavor
1/2 cup granulated sugar
1 Tbsp. baking powder
2 tsp. orange peel
6 Tbsp. cold butter
1 Egg lightly beaten
Glaze
1/2 cup powdered sugar
1 to 1 1/2 Tbsp Orange juice as needed
Heat oven to 375°F. Lightly spray cookie sheet or baking stone with cooking spray.
In small bowl, combine currants and 1/4 cup orange juice; let stand 10 minutes. Drain and add
enough milk to orange juice to equal 1/2 cup.
In large bowl, combine flour, wheat germ, granulated sugar, baking powder and orange peel; mix
well. With pastry blender or two knives (I find it works best to just use your fingers) cut in vegetable oil spread until mixture resembles coarse crumbs. In small bowl, combine egg and juice-milk mixture; blend well. Add to dry ingredients all at once; stir with fork just until dry ingredients are evenly moistened. (Do not over mix.) Gently stir in currants.
Turn dough onto lightly floured surface; knead gently 8 to 10 times. Pat dough into 8-10 inch circle
on cookie sheet. Cut into 8 (or more depending on how big you want them) wedges; separate wedges slightly. You can also use the drop method by using a large scoop or spoon to drop them onto the cookie sheet. Sometimes it depends on the consistency of your dough, very soft = drop, soft to firm = pat and cut.
Bake 18 to 20 minutes or until golden brown. Remove to wire rack to cool. In small
bowl, combine powdered sugar and enough orange juice for desired consistency; stir until
smooth. Drizzle over warm scones. Enjoy!
After attending a tea at a friends church and trying clotted cream for the first time I knew I really wanted to try to make it to go along with the scones! The recipe sounded easy, it just needed quite a bit of time. We started off with 2 quarts of Sherman Farm heavy cream in a big kettle.
You then let that sit in the oven for 10 -12 hours on the lowest setting possible (mine was 170 degrees). Then you remove it from the oven and skim off the strange looking yellow skin layer and place it in the fridge covered with a towel for 8 hours. At that time you should be able to skim off the "clotted cream" layer from the liquid layer below.
This is what we ended up with, not a lot for each table but just enough for everyone to try on their scones. It was a big hit!
It reminds me of the way heavy cream tastes if you beat it past the whipped cream stage but not quite to butter. A little sweet, a little buttery, and a little creamy!This is where I got the recipe from if you want to read more about making clotted cream:
The Cupcake ProjectCheck out the
Grocery Cart Challenge recipe swap and
Foodie Friday for more yummy recipes!
Thanks Miss Sherry for planning this event for the ladies!
