In today's afternoon tea vlog, we are making scones, jam tarts, sausage rolls, and savory tea sandwiches, all served with steaming cups of Earl Grey tea. I'm debuting my new Blue & White Roses Tea Set from Victoria Magazine, which is a collaboration tea set with April Cornell. This is the most beautiful and unique tea set I have seen in quite some time. Let's delight in afternoon tea together.
The scones and jam tarts are adapted from this cookbook.
Jam Tarts
This recipe is adapted from The Perfect Afternoon Tea Book. I use more butter than that recipe (of course!)
1 1/2 cups all-purpose flour
pinch of salt
2 Tbsp sugar
8 Tbsp butter, diced
1 egg, beaten
jam or lemon curd for filling
Sift the flour, salt, and sugar into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the egg and knead it into a smooth ball. Wrap in plastic wrap and let it sit in the fridge for 30 minutes. Preheat the oven to 425F. Grease a muffin tin. Roll out the dough on a floured surface. Cut out 3 inch rounds. Place the dough into each muffin cup and fill with a heaping teaspoonful of jam or curd. Bake for 15 to 20 minutes.
Scones
4 cups all-purpose flour
2 tsp baking powder
(You can use 4 cups self-rising flour, if you have it, and omit the baking powder)
pinch of salt
1/2 cup butter, chilled and chopped
1 Tbsp lemon juice
1 2/3 cup milk
fruit jam and clotted cream
Preheat the oven to 450F. Sift the flour, salt, and baking powder into a bowl. Rub in the butter with your hands until the mixture resembles breadcrumbs. In a separate container, mix the lemon juice into the milk and let sit for one minute. Pour into the flour mixture and mix to form a soft dough. Knead until a ball is formed. Place on a floured cutting board and roll out to 1 inch thick (I made mine thinner in the video as an experiment... they were crunchier that way and a smaller portion size). Stamp out 12 scones with a 2 inch cutter. Dip the cutter in flour each time so it does not stick to the mixture. Brush the scones with extra milk and bake for 20 minutes. Serve with jam (I'm using Bonne Maman cherry jam here) and clotted cream. Lemon curd is also delicious with scones.
Sausage Rolls
I pre-cooked the sausage the evening before. You can use any kind you like. I'm using mild Italian sausage here. Wrap the sausage in puff pastry, brush with egg wash, and create a small slit in the top after cutting the sausage into thirds. Bake at 425F for 20 minutes.
Tea sandwiches
You can find some great tea recipes in both At Home with Madame Chic and Connoisseur Kids. Today, we are making cucumber and salmon tea sandwiches. The cream cheese base for both sandwiches is whipped cream cheese mixed with chopped chives and green onions from our garden. The cucumber sandwiches this cream cheese spread with a thin layer of cut cucumber. The smoked salmon sandwiches (my favorite!) are layered with smoked salmon. Crusts always cut. You can use any bread you like. So good.
I will do a separate review of the Blue & White Roses tea set from Victoria that was my Mother's Day present. This delicate and vintage-inspired tea set is designed by April Cornell for Victoria Magazine and is so beautiful and unique.
Also featured in today's video:
Blue & White Roses tea set from Victoria Magazine
Vahdam Teas
Earl Grey Citrus on Amazon
English tea strainer
Blue willow pattern plates
Tea set is by April Cornell for Victoria
copper measuring cups
My French Apron
Here are some beautiful cake stands from Riverbend
Cake stand with dome (Amazon)
Antique style cake stand (Amazon)
Tea towels from Riverbend Home
scone cutter (various sizes)
clotted cream 4-pack
Lemon curd
Bonne maman cherry jam 4-pack
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Red velvet house slippers
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I hope you enjoy today's video.
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Comment of the Week
JodiLaRae writes, "I grew up with my mother using her good china and table linens for dinner every week after church. She always said, "What's the point of having beautiful things if you never use them?" She never worried about my brother and me using these fragile items. She felt like it was an important learning experience for us, and at the end of the day, it was "just stuff" and her family was more important. It's a valuable lesson that applies to so many areas of life. Loved this video! ♥️"
I loved reading about this fond memory you have. It's a great idea to use your nice china on a weekly basis to make the week more special. Thank you for sharing this with us.
I hope you enjoyed today's afternoon tea video. If you have any requests for afternoon tea recipes for future videos, be sure to leave them in the comments below. Thank you for watching!
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Jennifer,
ReplyDeleteThank you for the recipes! I was transfixed by this video! It was such a sweet thing to do for your children~ I baked scones, bread, and cake today. I guess I wanted to have a tea party, too! I just didn't know it!
Warm best,
Alexandra
ReplyDeleteP.S.
One more thing: You might like to join this online class called "Bake Like An Artist". It involves a few weeks of baking projects and painting projects including "Collage and Galette; Radiating Pattern and Cake Design; Package Design and Cookies; and Spring Floral Painting and Focaccia". It will be taught by a Napa Valley pastry chef and a Napa Valley art teacher. It starts on May 20. I will be there! Go to www.NancyWillis.com/classes to sign up.
Warm best,
Alexandra
What a beautiful tradition to share with your children and with us. So beautifully done!
ReplyDeleteLoved this video! You have raised some lovely children and it’s so sweet to see the girls have a tea party.
ReplyDeleteI have a question about your garden. I’ve started some herbs on my kitchen counter and am now moving them to the bed in my backyard. I see you don’t have anything protecting your plants from animals (we have rabbits everywhere in Colorado). Do you do anything to keep the veggies and herbs safe from being eaten?
Such a lovely tea to share with your children.
ReplyDeleteBut Jennifer, when the cameras aren’t rolling, do you still spoon your jam into pretty bowls before you spoon it into the pastry shells, or do you spoon it directly from the jar as I do?
This is a lovely tea and a pretty video, thankyou.
ReplyDeleteAlso, the teaset is attractive - however, I have just been culling a lot of my beloved but now outdated magazines that are full of these pretty styled photographs and something was off. I was sorting them out because we have inherited a lot of beautiful things from my mother-in-law's home and I need to make room, so it's a good exercise in decluttering.
Eventually, I realised the difference between the more appealing images and those that were more run-of-the-mill - the china. We are very fortunate to have inherited a variety of beautiful china and glass deemed "valuable". It is certainly (still) expensive to buy. But try to sell it (there was a LOT! way more than I can ever use!) and nobody wants it at any price. The thrift store has so much beautiful, delicate china they are reluctant to accept any more donations, even famous European brand names like Fürstenberg, KPM, Meissen or Wedgwood... I was amazed. And don't get me started on the silver - I now have enough for five households :o I am using as much as I can, but...
So despite everything and your teaset supporting a pretty magazine, I would encourage those readers/viewers wanting to drink from elegant teacups to check out the family heirlooms or thrift stores first - so much beauty at very little to no cost!!
Thank you for sharing the jam tarts recipe. They were a huge success in our family tea party. I have four children as well and we love to have an excuse to get out the tea cups and a recently purchased tea pot.
ReplyDelete