Tea Time Recipes

Jun 10th, 2016 | By | Category: baking and desserts, blog, cook something, soups and salads

No tea party is complete without a few treats. And Sophie Parrott of The Marvelous Vintage Tea Party Company, was kind enough to supply us with several wonderful recipes to get us started down the road to tea party success!

Cucumber Sandwiches, photo by Lisa Hause

Cucumber Sandwiches, photo by Lisa Hause

CUCUMBER TEAPOT SANDWICHES
Thinly Sliced Cucumber & Cream Cheese in Delicate Thin White Bread. Cut into Teapot Shapes.

Ingredients
1 loaf of Pepperidge Farm Very Thin White Bread
1 pack of Cream Cheese
1/2 an English Cucumber
1 Teapot Shaped Cookie Cutter

Method
Smother each slice with a tasty amount of cream cheese.
Slice the cucumber up thinly, and put 3 or 4 on every other slice of bread.
Put the blank cream cheese slice of bread on the other to complete the sandwich and press down.
Take the clean cookie cutter and cut out fabulous tea pot shapes!
(There should be no signs of crusts anywhere).

 

 

Scones, jam and cream

Scones, jam and cream

SOPHIE’S ENGLISH SCONES WITH CLOTTED CREAM & JAM
With Luxury English Clotted Cream, and Strawberry Jam. A Must Have…
Makes 10

For the Scones
8 ounces white, all purpose flour
1 level teaspoon bicarbonate of soda (baking soda)
2 level teaspoons cream of tartar
2 ounces butter (cold)
Splash white vinegar
Cold milk

Method
After mixing all the dry ingredients together with your hands, and getting a smooth consistency, add a small splash of white vinegar (about 1 teaspoon), and drop (pour) the milk in slowly. It must be binding, but not moist: make it wet enough so it’s a springy dough you can pat down. You may form into a ball, and pat into a disc about 1/2-inch thickness, and cut quickly (into wedges), or into a rectangle and cut our rounds with a biscuit cutter, or squares.

Whack (place) them on a warm greased baking tray, and brush with milk (or egg). Sprinkle with sugar if you like, and pop them in the oven on the top shelf at 425 for 12-15 mins. Make sure they are golden brown on the top before taking them out of the oven to cool on a baking rack.

For the Jam
A good quality strawberry jam (I like Wilkin and Sons) or make your own if you’re brave!

For the Cream
English, or Devonshire luxury clotted cream. If you can’t find it in your supermarket, you can whip up some heavy whipping cream so it’s firm.
NEVER use the squirty (aerosol can) kind…that would be sacrilege.

What to do next

Take a warm scone, and slather it with the jam and clotted cream and enjoy with a good cup of tea.

Royal Victoria Sponge Cake

Royal Victoria Sponge Cake

ROYAL VICTORIA SPONGE CAKE
Classic Victoria sponge, filled with softly whipped cream and homemade strawberry jam. Dredged with caster sugar, this is a classic teatime treat.

For the Cake
125g (4oz) self-raising flour
125g (4oz) butter, softened
125g (4oz) caster sugar
2 medium eggs
2tbsp milk

For the Filling
4-6 tbsp strawberry jam
142ml carton double cream
Raspberries, blueberries, and strawberries
Caster sugar, for dredging
2 x 18cm (7in) sandwich tins, buttered, base-lined and floured

Method
Tip (place) all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
Bake the cakes in the center of a preheated oven – 350°F for 20-25 minutes, or until the cakes have risen and are golden, and spring back when lightly pressed in the center.
Remove the cakes from the oven and leave them to cool in the tins for 5-10 mins, then turn them out on to a wire rack and leave them to cool completely.
Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake.
Add as many berries as you wish. Sandwich the two cakes together. Dredge with caster sugar before serving.

Image of scones courtesy of:  FreeDigitalPhotos.net

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