I made some apple rosemary jelly
One for now and one for later!
The now jar
Was perfect with the fruit (raisin) scones that I baked off for tea
A "mix bag" of tea things
The Whieldon Ware Antique creamer, plate, cup and saucer
I especially like the cup for it's a bit bigger!
Spode Blue Room teapot
And a Spode Camilla cake plate to hold the scones.
English mother-of-pearl jam spoon and butter knife
When I take tea alone, my company is usually a book
The herb garden is growing with wild abandon
And so my tea reading material has been mostly books about herbs
both growing and cooking!
The scones are easy to make --
I often make a half a recipe
which is just perfect for the two of us
for I prefer "fresh" scones!
It's an adaptation of one of the Barefoot Contessa's recipes:
2 c. flour
1 T. baking powder
1 1/2 t. salt
12 T (1 1/2 sticks) cold unsalted butter, diced
1/2 c. cold cream
1 cold extra large egg
1 egg, beaten with 1 T. water
1/2 c. raisins
Preheat oven to 425
Place 2 cups of flour, the baking powder and salt in the bowl of an electric mixer filled with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the cream and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the cream mixture to the flour mixture and mix only until moistened. In a small bowl, mix the raisins with a small handful of flour and with the mixer still on low, add the raisins to the dough. Mix only until roughly combined.
Dump out onto a well floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 x 5 inches. Cut with a round 2 inch cookie cutter or biscuit cutter. Brush the tops with the egg wash, sprinkle with sugar, if desired, and bake for 20 to 25 minutes, until the tops are browned and the scones are cooked through. Serve hot or warm.
NOTE: I halved the recipe and I divided the egg (I measured by spoonfuls) and put halve in the recipe and made an egg wash out of the second half.
It's Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday and Marty at A Stroll Thru Life for Inspire Me Tuesday and Bernideen for Friends Sharing Tea.
This jelly must smell wonderful and I'm sure taste that way! Lovely scones too!
Very elegant and romantic setting.The jelly looks yummy.
Thanks for sharing.
Hope to see you on my blog:)
Greetings from Singapore...
Beautiful Spode Blue Room teapot! I love your tea table with the fruit scones and thanks for including the recipe! The jar of rosemary jelly looks delicious and would be wonderful with the scones. Very pretty tea time! Pam
Your tea setting is so beautiful as usual, and the apple jelly sounds amazing. Thanks tons for joining Inspire Me. Hugs, Marty
That jelly must be divine!
Sounds lovely. How do you make the rosemary jam? Just melt apple jelly, and bring to a boil with a couple of sprigs of rosemary, strain and cool, with a fresh piece of rosemary on top? Or is there more to it than that? However you do it, it looks and sounds wonderful.
The scones look wonderful! I am not a rosemary fan, but I bet that would work well with lots of different herbs. Love your china...so pretty! I am back from my restorative break. Thanks so much for your kind wishes when I was gone. I have a new address for my blog and Tuesday Cuppa Tea…www.antiquesandteacups.info.
Mmmmm, that jelly looks FANTASTIC! I am taking a moment to imagine how it must taste. Yummy!
Loved your pictures. Tea for one is always special the way you do it up!
Oh my, Martha, your scones look wonderful and so does your jelly. What a delicious post! And I do love your blue Spode! Thank you for coming to tea and have a lovely day.
The casual mix of transfer ware...so British...so perfect! Thanks for the recipe. I look forward to giving them a try. Cherry Kay
Your personal tea time seems so very much like mine. Tea, herbs, books, and time to refresh ourselves, our perspective, and inspire us to continue on with what is worthy.
I always enjoy my tome with you.
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