An English Cream Tea

Every afternoon, at half past three I stop for tea. A cup of freshly brewed tea (Earl Grey is my favorite) and a "biscuit" or cookie. If there is nothing homemade in the larder, there are always Biscoff's in the pantry which make a suitable nosh with a cup of tea.
But it's cold today, and so I decided to make an English Cream Tea. The tea that husband Jim and I favored when we traveled in the countryside of Britain.
My new blue and white transferware vase holds a bouquet of white tulips, I used my Wedgwood Asiatic Pheasant tea set, and old green bowls for the cream and jam. Not having a scone plate with the Wedgwood (I may have to rectify that) I used another blue and white plate for the scones.
With freshly made scones (the recipe from the Royal Crescent in Bath where we did have tea), strawberry jam (is there any other kind for tea?) and Clotted Cream (my first but not my last attempt at making clotted cream -- it was the real thing!)
With freshly ironed tea napkins and a pearl handled tea knife, husband Jim and I sipped tea (P G Tipps) and ate the warm scones topped with the clotted cream and a dollop of strawberry jam.

The fire was warming and it was a pleasant respite in the afternoon. My new tea table was put into position so that we could have tea in front of the fire -- that was the reason I purchased it. It was perfect!

It's Thursday and time for Tablescape Thursday so please join Susan at Between Naps on the Porch to see what everyone else is doing this Thursday!