Jennifer’s Afternoon Tea

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teaparty2018

On Sunday I hosted my third annual afternoon tea for the ladies of my daughters’ school. We auctioned off tickets to the event at The Hudson School’s yearly fundraiser.  It’s a good opportunity to get out the silver, my best china and fly the Union Jack.

The girls usually pitch in to help with preparations. Cameron likes to clean the silver and Madeline helps me prepare the finger sandwiches. Smoked salmon and cucumber with dill as well as curried egg salad with chives were the sandwiches of choice this year. It was requested that I scrap tea and only serve alcohol. I was happy to oblige and blew though a fair bit of bubbles! I baked traditional scones and a Lemon Bundt cake early that morning and our dear Marketing Director- a professional baker, generously baked a Vietnamese Iced Coffee cake which was the talk of the tea.  The scones were served with clotted cream and a couple of my homemade  jams. I shared how to prepare a scone correctly (application of cream and jam is an art!)  and the ladies dug in with enthusiasm!

Recipes from the tea:

Lemon Bundt Cake

I halved the amount of sugar and doubled the amount of zest- I suggest you also adjust to your family’s taste.

Plain Scones- (makes approximately 8 scones)

Preheat the oven to 350 degrees. Place scones 2-3″ apart on an ungreased baking sheet
2 cups self-raising flour (this flour already has baking powder and salt in it- if you use regular flour for each  1 cup of all-purpose flour add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. )
¾ cup prepared lemonade
½ cup cream
Mix with a knife until all the flour is combined (overmixing will make the scones tough)
Using a standard ice cream scoop (or a mini scoop if you have one) scoop up the mixture, scrape the bottom on the edge of the bowl to level the scone and plop onto baking sheet. Baking time will vary by size- check the bottom of the scones at about 12 minutes to see if they are browned. Scone should be firm to the touch but not hard. Remove to a baking rack to cool. Best served the day they are made.

Vietnamese Iced Coffee Cake

https://www.hummingbirdhigh.com/2017/10/vietnamese-iced-coffee-cake.html Double the instant coffee powder for a strong coffee flavor

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