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Afternoon Tea Diamond Jubilee Celebration

by & filed under Events, Follow The Hartshorn Family!, Our Favorite Things, People and Places We Love.

After being part of the Diamond Jubilee in London, it seemed only fitting to have afternoon tea celebration in Hoboken. The girls each invited a few friends, accompanied by their mums. Dresses and hats were suggested, no one disappointed! The Cavanaughs stole the show with paper mâché cup and saucer hats, simply fabulous!
Hartshorns Afternoon Tea
The Union Jack was flying as our guests arrived. The adults enjoyed Pimm’s cocktails, light and delicious. Madeline, Cameron and I worked as a team to create the spread, the most popular finger sandwich being curried egg salad with dried lavender flowers. Cameron made butterfly ‘Fairy Cakes’ as we call them in England, they were light and delicious. Madeline made Pavlova, a meringue nest topped with whipped cream and fresh fruit. Our previous attempt at scones have been disappointing but Angela, a friend of Madeline’s saved the day by offering to bake a mass of them! Each girl chose an antique cup and saucer, I was pleasantly surprised at how much the girls enjoyed sipping tea together. Maybe it was adding the sugar they enjoyed the most!
We had so much fun and are considering making it a yearly tradition, and check back on Thursday for our reciepes!
Diamond Jubilee Tea

One Response to “Afternoon Tea Diamond Jubilee Celebration”

  1. Juju

    Love the Brit themed fairy cakes, decorations, silver and tea cups fit for the Queen. Great to see Pimms No 1 Cup making a comeback too. Teacup hats give Philip Treacy a run for his money!! Rule Brittania! as always wish I was there to join in the fun. xxx PS: Here is my never fail scone recipe from the antipodes.

    Foolproof scone recipe which everyone should have saved to their recipe book! Make sure you use regular 7UP or Sprite, (we call it lemonade) diet just won’t do it!

    Ingredients for Lemonade Scones from New Zealand

    4 cups self-raising flour
    300ml full whipping or desert cream NOT half and half
    1/4 cup White Sugar
    1 can (355ml) Sprite or 7UP etc
    1/2 tsp salt

    Method

    Preheat oven to 220ºC. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray.
    Mix all ingredients in a bowl to a smooth dough. Tip out onto a well floured bench and cut into squares or press out with a round cookie cutter. Place the scones, just touching each other, on the prepared baking tray. Bake for about 15 – 20 minutes until starting to colour pale golden. Check they are cooked through and cool on a wire rack, covered with a clean teatowel (this keeps the scones lovely and soft).
    Cut in half and spread with jam or honey when cool enough to eat.