Cinnamon Apple Scones

• 12 c. self-rising flour
• 2 c. sugar
• 1 lb. unsalted butter
• 4 c. apples, chopped
• 2 T. cinnamon
• 4 c. buttermilk

Topping:

• 1 c. butter, softened
• 2 c. brown sugar
• 1/2 c. flour
• 1 c. oatmeal
• 2 t. cinnamon
• 1 c. pecans, chopped

Directions:

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine flour and sugar.  cut in butter until mixture is coarse and crumbly.
3. Add chopped apples and cinnamon.
4. Fold in about 3/4 of the buttermilk into the flour mixture to make a soft dough.
5. If dough is too dry, gradually add more buttermilk.
6. Turn out on a floured board.
7. Form into a circle which is about 8″ in diameter.  Press down lightly to about 1 inch thick.
8. Cut dough into 8 pie-shaped wedges.
9. Place scones on a cookie sheet lined with parchment paper.
10. Mix together topping ingredients, place 1-2 T. of topping on each scone.
11. Press down topping lightly.
12. Bake until lightly browned about 10 minutes in a convection oven (all ovens are different so baking time can vary widely.)

Makes about 40 scones.

Tips on Making Scones

• Use quality ingredients.
• Use cold butter; don’t let it soften.  Cold butter makes the scones rise higher.
• Drain fruit very well.
• Add fruit last, barely mix it in to flour mixture.
• Add only enough buttermilk to make dough stick together.
• If dough is too sticky when you pat it on the floured board, add more flour.
• If dough is too dry and crumbles when you try and pat it on the floured board, add more buttermilk.
• If you are using frozen fruit, make sure it does not thaw out.  Mix it in quickly and cut scones fast.  If it thaws out, the dough is very sticky and a mess!
• Make sure oven is hot and preheated to 400 degrees.

An Afternoon to Remember’s Amaretto Apricot Scones

• 3 c. self-rising flour
• 3/4 c. sugar
• 1 stick unsalted butter
• 1 c. blackberries, fresh
• 3/4 c.-1 c. buttermilk

Glaze (mix together):

• 1 c. powdered sugar
• 1 t. lemon extract
• 2-3 T. water or to desired consistency

Directions:

1. Preheat oven to 400 degrees.
2. In a large mixing bowl combine self-rising flour and sugar. Cut in butter until mixture is coarse and crumbly.
3. Add blackberries.
4. Fold in (by hand, do not use mixer)about 3/4 c. of buttermilk into the flour mixture to make a soft dough.
5. If dough is too dry, gradually add more buttermilk. Do not overmix.
6. Turn out on a floured board.
7. Form into a circle which is about 8” in diameter. Press down lightly to about 1 inch thick.
8. Cut dough into 8 pie-shaped wedges.
9. Place scones on a cookie sheet lined with parchment paper.
10. Bake until lightly browned about 10 minutes in a convection oven. (All ovens vary, so baking time may vary.)
11. Brush or dip in glaze if desired.

May be reheated in foil.

Makes about 10-15 scones.

Also it’s important to keep in mind a time limit.  If you keep the party moving along everyone is engaged and has fun.  One hour for young guests is perfect, 2 hours for older children works fine.   When children arrive, have a short activity ready for them while they wait for the other guests to arrive.  This could be creating their name card, decorating a chair, etc.  This gets them engaged and allows parents to get away without them causing a fit (especially for the shy ones).

After everyone has arrived, set the expectations.  Say to them, “Today we are having a tea party.  I want everyone to use their best manners. Do you know some good manners?”  Elicit responses, such as please and thank you, put your napkin on your lap, etc.  You can also say, “This is a special day, we are using real grown-up cups and saucers. I know everyone will be careful and act grown-up.”

If children are aware that this is a special tea party, and that they will be treated like adults, then they will act like adults.  I’m always amazed when I do a children’s event at my tea room. The children are extremely careful with their tea cups-they haven’t broken one yet!  They straighten their backs, hold their heads up high and use their manners. They know coming to tea is something special. Even their parents are often shocked at their children’s good manners.  Remember, always set the expectations.

Also it’s important to tell them the time-line of the party, first we will have tea, then open presents, then eat cake, then outside for an activity, then it’s time to go home.  If you give them the schedule, they will know what’s ahead and you’ll have fewer problems.  When children know what’s expected, they will be more apt to follow along.

I find it is always nice to give them a demonstration of tea party etiquette.  Demonstrate how to use the sugar tongs to put sugar in their tea, how to gently stir the tea, how to pour milk in their tea if desired and how to carefully hold the tea cup. If they are older, show them how to pour their own tea. Teaching them how to make a pot of tea can be a  fun activity. My son who is 9 is able to make tea all on his own (with an electric kettle).  He takes pride in making tea for me when I get home from the tea room.  I often have him demonstrate how easy it is to make tea during our special children’s events.  This gets the children very excited and by the end they all want to buy some tea to take home and make on their own.

Jane Pettigrew and Amy Lawrence

Have you ever wondered where the idea of afternoon tea originated?   You may have heard about Duchess Anna, but have you heard about Princess Catharine of Braganza?  Did you ever wonder how tea made it to England in the first place?

There are many books dedicated to the history of afternoon tea, but Jane Pettigrew’s book, “A Social History of Tea” is simply the best!  And my favorite!  Unfortunately it is out of print!  Jane thoroughly explores the history of afternoon tea in great detail and weaves it all together with beautiful photographs.  Her unique style just appeals to me.  I just love her!  I was very fortunate to have attended her Master Tea Class in London a year ago.

According her book, it is said that when the Portuguese princess-Catharine of Braganza arrived in England to marry Charles II in 1662, she brought with her a casket of tea.  Catharine had grown up drinking tea and because she enjoyed it so much, she made it fashionable in England.

The idea of taking afternoon tea is believed to have been started by the Duchess Anna of Bedford.  She had a “sinking feeling,” in the middle of the afternoon as there was a long gap between meals.  She asked her maid to bring her the necessary equipment to make tea and something small to eat in her private room.  This idea “taking of tea in the afternoon” developed into a new social event between the late 1830’s and early 1840’s and thus “afternoon tea” was born.

High tea tends to co notate an idea of elegancy and sophistication when in reality it was originally an evening meal around 6 pm as laborers returned home.  High tea consists of meat and potatoes as well as other foods and tea.  It was not exclusively a working class meal but was adopted by all social groups.  Families with servants often took high tea on Sundays in order to allow the servants time to go to church and not worry about cooking an evening meal for the family.

Various Tea Times

Cream Tea- A simple tea consisting of scones, clotted cream, marmalade or lemon curd and tea.

Low Tea/Afternoon Tea-  An afternoon meal including sandwiches, scones, clotted cream, curd, 2-3 sweets and tea. Known as “low tea” because guests were seated in low armchairs with low side-tables on which to place their cups and saucers.

Elevensies-Morning coffee hour in England

Royale Tea- A social tea served with champagne at the beginning or sherry at the end.

High Tea-  A misnomer.  An evening meal enjoyed around 6 p.m. as laborers and miners returned home.  This tea consists of meat and potatoes, other dishes and tea.

Afternoon Tea

Tea rooms contributed many changes that are still in use today.  The tables were decorated with candles and flowers.  Food was simple and wholesome, unlike the fancy French cooking served in restaurants.  Tea rooms introduced outdoors eating, welcomed both women and children into colorfully settings often decorated with a playful theme.
Hotels, department stores, and even Greenwich Village expanded the number of tea rooms around the country.  Children practiced their manners in tea rooms and those who wished to throw off the old Victorian ways read poetry aloud, played cards, and even smoked in tea rooms.

Just as milestone events had opened the doors to women business owners and workers, other public policy changes began to close them.  In 1964, the Civil Rights Act guaranteed access by all people to all public businesses.  Now women could eat in any restaurant, grill, or even a bar if they chose to do so.  More women occupied the work force and had less time to linger over a tea meal. Finally, department stores began to down-size or close along with their tea rooms.  Nonetheless the influence of tea rooms did not fade into history. Today it survives in restaurants and newly opened tea parlors, tea houses, tea spas, and tea stores nationwide for all to enjoy.