Finessing the Scone

In the oh-so proper world of tea etiquette there are rules to be followed at tea--from the way you sit to the way you hold your teacup.  You really must mind your t’s and q’s at tea!

Scones are a quintessential part of a Cream Tea.  The scone is a simple biscuit often made plain or with currants and is a perfect accompaniment to a cup of tea.  Whether you pronounce it scone rhyming with bone or scone rhyming with gone, finessing the scone at tea can be very tricky.

I studied etiquette at The Protocol School of Washington with the etiquette expert Dorothea Johnson.  Ms. Johnson has authored several books on the subject of Tea Etiquette and the following methods of finessing the scone are from her books:

~Using the tea spreader/butter knife, slice through the scone horizontally, resting it flat on your plate.  Spoon small dallops (just enough for a single scone) of jam and cream onto your plate.  Never spoon directly onto the scone.  Take only the amount of topping needed to eat that one scone and spread one bit at a time, not over the whole scone.  Use your knife to dab the edge of the scone with jam, then cream; eat that portion and return the rest to your plate.  Between bites, remember to rest the knife on the upper right side of your plate, with the cutting edge of the blade facing the center of the plate.

~Slice through the scone on your plate; lift off the top piece.  Using the spreader, spread only the bottom half first with jam and then cream.  Place the spreader on the upper right side of your plate.  You may pick this half of the scone up with your hand, but be ready to use your serviette for any jam and cream around the mouth area. (This is the way I prefer to eat my scone).

~Slice through the scone on your plate; lift off the top piece, and break off a bite-size piece with your fingers.  Repeat the procedure for adding jam and cream above.

Well-made scones can be pulled apart with the fingers; however, if the scone is not moist, then a spreader/knife can be used.  The English consider it a faux pas to slice the scone with a knife, maybe that’s because their scones are not hard like some we have in the U.S.

Scone Faux Pas:
Unless you are the Queen Of England, remove your gloves at tea.


~Never put the scone halves back together like a sandwich, after spreading on the jam and cream.

~Don’t pour whipped cream over an unopened scone--like gravy over a biscuit.

~Don’t serve the cream and jam from the container directly onto the scone--spoon it onto the tea plate first, the spread a small amount of each onto the scone.

So, which way do you do it?


What is the difference between a Devon and Cornish Cream Tea?  It is the order in which you add the jam and cream onto your scone.  Should you add the jam or cream first?  The Devonshire method is to split the scone in two, cover each half with clotted cream, then add strawberry jam on top.  With the Cornish method, the jam goes on first and then the cream on top.

The Queen reportedly prefers jam first, according to Darren McGrady, a former chef who worked for the royal family from 1982-1993. "The Queen always had homemade Balmoral jam first, with clotted cream on top at Buckingham Palace garden parties in the royal tea tent & and all royal tea parties."

It really doesn’t matter if you add cream or jam first, it’s just a personal preference.

Thank you for visiting with me today!  I will be back tomorrow with a few recipes for a Cream Tea.

The Mote Spoon

I love to collect tea accoutrements.  All the dainty pieces serve a purpose and also are pretty to look at during teatime. The mote spoon is an elegant accessory to use while serving tea.  The spoon end is pierced to skim stray tea leaves from the cup.  The pointed end is used to stick into the spout of the teapot to scoop out tea leaves.  With its long handle, it is also a convenient utensil to stir the loose tea after the hot water has been added.

In this photo the silver tea strainer is placed on top of the tea cup to catch the stray tea leaves while pouring the tea.

If there are any stray leaves in the teacup after straining the tea, the mote spoon can be used. The silver mote spoon is placed on a teaspoon rest after each use.

The mote spoon is from the Victorian and Edwardian era and a must-have teatime accoutrement. 


"But indeed I would rather have nothing but tea."
~Jane Austen, Mansfield Park

I love starting my morning with a good pot of tea...planning my outfit, writing my to-do list, and relaxing.  Thank you for visiting with me today.

Lemon Etiquette at Teatime

Lemon is a delightful addition to hot tea and of course there is etiquette to be followed at teatime.  Tea pairs exceptionally well with Anne of Green Gables and today I'm sipping a Darjeeling tea from Harney Tea.  Darjeeling is a black tea--"The Queen of Teas," a blend of First Flush and Autumnal teas from the best tea gardens.  I would only add a lemon slice to a black tea.  Be sure to pour the tea in first, then add sugar, then the lemon.  Lemon is offered thinly sliced (never in wedges!).



A lemon fork (with splayed tines) should be provided.  The tea pourer or the tea drinker can then put a slice directly into the poured cup of tea.  Should you desire another cup of tea, the pourer will remove the slice of lemon from your cup, place it into the tea slop bowl (shown on the right), and pour your tea.  The tea pourer or you may add a fresh lemon slice.  You may also be offered a fresh cup, depending on availability.  Remember that milk and lemon are never used together in tea.  The citric acid of the lemon causes the milk to curdle


Etiquette tip--These are a few lemon faux pas you do not want to commit at teatime:

~Putting the lemon slice into the cup before pouring the tea.  Tea is always poured in the cup first.
~Placing a lemon slice on the edge of the saucer in anticipation of adding it to the cup later.
~Transferring the lemon slice from the cup to the saucer.  You will end up with your cup resting in a puddle of tea.
~Removing the cloves from the lemon slice before placing in the teacup.  The cloves are placed in the lemon slices to add flavor.
~Using the spoon to press the lemon slice after you place it in the cup.  The oil from the peel and the juice from the fruit will provide the desired essence.

"Of course I'll stay to tea, said Anne gaily.  I was dying to be asked."
Anne of Green Gables

Napkin Etiquette at Teatime

Let's talk tea today.  What's in my teacup?  It's a loose tea "Florence Tea" from Harney Tea.  I know I carry on all the time on my Instagram about the fabulous teas from Harney, but there are so many to love!  This is a China black tea with hints of chocolate and traces of almond and hazelnut.  It's delightful y'all! 

From my etiquette book collection...I love this classic book by Dorothea Johnson, "Tea and Etiquette: Taking Tea for Business and Pleasure."  Of all the etiquette tips she taught me, napkin etiquette will remain with me forever!

Today, in all dining situations, the napkin is properly picked up and unfolded on the lap, not above the table level.  A large dinner napkin is folded in half with the fold facing the body, while a tea napkin (12" serviette) is opened completely on the lap. Don't iron the napkin folds flat (iron the napkin but not the folds).  Remember that all napkin folds on your table should face the same way. 

Wait for your hostess to take her napkin and place it on her lap.  Then pick up your napkin and place it on your lap. 



Please don't wipe your mouth with the napkin.  Blot it.  Lipstick is never blotted on a cloth napkin; discreetly blot the lipstick onto a tissue before you begin to eat.  Don't use a napkin as handkerchief.  The napkin should remain on the lap during tea.

If you need to leave the table temporarily, place your napkin on your chair, not on the table.  Push you chair back under the table if the setting is appropriate.  Return the napkin to your lap when you are seated.  The host or hostess picks up his or her napkin to signal the close of the tea.  At the end of the tea, the napkin is not refolded but picked up by the center and placed loosely to the left of the plate.

Royal Tea

Since it is National Afternoon Tea Week in the U.K., I decided to enjoy a tea here in Georgia today.  Actually, I am having a "Royal Tea."  What is the difference between an "Afternoon Tea" and a "Royal Tea?"  A "Royal Tea" is also served in the afternoon and in addition to serving savories, scones, and sweets, a special dessert is also offered.  A glass of champagne is offered along with hot tea.

This book "Tea Fit for a Queen" was my inspiration for the tea, as I'm sure Queen Elizabeth II serves a "Royal Tea" to visitors at Buckingham Palace.

"Tea Fit for a Queen" is published by the people at Historic Royal Palaces, with narratives by Lucy Worsley, Chief Curator of the charity.  Historic Royal Palaces is an independent charity that manages some of the United Kingdom's unoccupied royal palaces; i.e., Tower of London, Hampton Court Palace, Kensington Palace, Banqueting House, Kew Palace, and Hillsborough Castle. 

This pretty little book reveals how the tradition of afternoon tea started in royal Britain.  Recipes for finger sandwiches, Victoria sponge cake, Chelsea Buns, and a Champagne Cocktail are some of the royal recipes included.  Naturally, the recipes are beautifully photographed, but the measurement quantities are U.K. based.  So, if you are in the USA, you will need to convert the measurements.



I decided to use my Franciscan 'Desert Rose' dinner and tea ware for this tea.  I think any china pattern with a rose motif is so pretty at teatime.

Menu
Savories, Scones, and Sweets
Apple Cobbler
Champagne Cocktail
Royal Palace Tea

{I used the book's recipes for Cucumber and Mint Sandwiches, Egg Mayonnaise Sandwiches, and Champagne Cocktails}

Etiquette Tip:  The savories {sandwiches} are always placed on the bottom tier and eaten first; followed by the scones eaten next from the middle tier; and the sweets from the top tier.  Don't forget to take dainty bites!  Take small bites, sip a little tea, and make pleasant conversation.

The Royal Palace Tea may be purchased at Harney Tea...it is delightful, as one would expect!


I hope you have enjoyed your visit today.  Tomorrow, I will be back with a very sad post.  "What Happens When the Queen Dies?"

Cream Tea at The Queen’s Pantry

Today, I did some shopping in Atlanta and since it is National Cream Tea Day in England (International Cream Tea Day to me), I celebrated at The Queen's Pantry in Marietta. 


Samantha, the owner of The Queen's Pantry, offers Cream Teas on Fridays.  She has three seatings and if you are visiting Atlanta or live in the area, you simply must call for a reservation at 678.483.0900.  They are located at 4235 Merchants Walk Drive, Marietta, Georgia.

This is the menu for the Cream Tea:


The Queen was watching so I made sure to mind my tea's and q's.


The tea sandwiches were served with a side of Branston Pickle, which I love.


The scone was served with clotted cream and strawberry jam, of course.


Perfectly steeped black tea in a dainty teacup.


I was very impressed with the presentation of the check...it arrived on a tea plate and doily, with an after-dinner mint, and a thank-you note from Samantha!  Now I am spoiled and will be disappointed at restaurants in the future when I receive my check without a thank-you note!


Customer service is everything and Samantha went out of her way to make my visit a memorable one.  She deserves my "5 Silver Teaspoons" award!


After tea, I did a bit of shopping.  The Pantry has a wide assortment of tea accoutrements and British foods & party supplies.


Thank you for visiting with me today.  I hope that you have enjoyed the Cream Tea posts this week and that you might have learned something new about Cream Teas!

Recipes for a Cream Tea

Whether you entertain friends for tea or just enjoy a tea by yourself, a Cream Tea is a delightful way to relax.  The de rigueur scones with clotted cream and jam is not something one should probably eat every single day--just a once in awhile decadent treat.

As with most recipes, you can start from scratch or use packaged items or mock recipes. I have included both:

Scones - From Scratch:
British scones are more dense and slightly drier, and more crumbly than our American biscuits. A British scone is not as sweet as a scone you will find at your local American bakery.

British Scone
2 c unbleached all purpose flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
3 tbsp unsalted butter, cold
2/3 c milk
1 egg yolk beaten with 1 tbsp milk (to glaze)

In a medium bowl, place the flour, sugar, baking powder, salt, and butter.  Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
Add the milk and mix with a wooden spoon just until the dough comes together and no lumps remain.
Dust the dough with flour and place it on a lightly floured countertop. Press the dough into a round that is roughly 1" thick.
Using a cookie cutter, cut the dough into 2" circles.  Place the rounds onto a greased and floured baking sheet.
Let the scones rest on the baking sheet for 15 minutes, while you preheat your oven to 425F.
Just before putting the scones into the oven, brush them with the egg yolk and milk mixture.
Bake the scones for 12-15 minutes, until golden and firm.
Remove the baked scones from the oven and let them cool for 30 minutes.

Yields 8 (2") scones.
*recipe from Curious Cuisiniere
Please be sure to cut your dough into circles, not triangles!


Scones - Mix
I love Garvey's Traditional Scone Mix .  They are easy to make with half the mess of the scratch recipe.


For an even quicker scone fix, try Haywood and Padgett ‘Sultana’ scones.  They are available on Amazon or you might find them at your local British pantry. They are yummy!


Unfortunately, we can’t get the British favorite Rodda's Clotted Cream here in the U.S.  We have to make do with making our own.

Clotted Cream - From Scratch


Clotted cream is a silky yellow cream with a crust on the surface.  It is made by heating unpasteurized heavy cream which is then left in a pan for many hours, which causes the cream to rise to the surface and ‘clot’.
You will need:  1 pint of heavy cream (do not use ultra pasteurized).
Preheat oven to 180 degrees.  Pour the heavy cream into a 9 x 9 pan.  Place in oven and bake for 12 hours.  Spoon the thick top layer of the cream into a container and chill in the frig for 12 hours.

Mock Devonshire Cream
(Don’t judge.  It's easy.)
1 cup heavy whipping cream
1/2 cup powdered sugar
1 1/2 tsp white vanilla extract
1 8 oz carton sour cream
Beat whipping cream, sugar, and vanilla until stiff.  Fold sour cream into this mixture and refrigerate.


Strawberry Preserves
(From Martha Stewart)
Yields 2 1/2 cups
2 lbs strawberries, hulled
1 tbsp plus 1/2 tsp freshly squeezed lemon juice
1 cup sugar

Put strawberries and lemon juice in a large saucepan.  Cook, stirring occasionally, over low heat until juices are released, about 40 minutes.  Stir in sugar.  Bring to a boil over medium heat.  Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes.  Let cool completely; skim foam from surface with a spoon.  These preserves can be canned and stored for up to one year.


I prefer to keep everything as simple as possible.  Bonne Maman Strawberry Preserves Is my favorite and, of course, they offer many delicious flavors.


Thanks for visiting with me today.  I’ll be back tomorrow after I enjoy a Cream Tea at a British tea establishment.

Cream Tea

Tea time is anytime, however, there are certain names for special times of the day to take tea--Breakfast Tea, Elevenses, Afternoon Tea, Light Tea, Royal Tea, Silver Tea, High Tea, and Cream Tea.
Cream Tea is one of my favorites teas!  This British tradition is a light repast that originated in Southwest England. It is served with tea & scones and must include jam and clotted cream.
National Cream Tea Day will be celebrated in Britain this Friday, June 29th.  Since I’m a tea and scone enthusiast, I am enjoying a tea today and will share with y’all the etiquette of a Cream Tea.  Tomorrow I will talk about Finessing the Scone, on Thursday I will offer some Scone/Cream/Jam recipes, and on Friday I’ll post about a visit to a tearoom to enjoy a proper Cream Tea.

I have chosen to enjoy my tea today as a "Low Tea," versus a "Seated Tea," (at the dining table).  A Low Tea is enjoyed while seated in a comfortable chair or seated on a sofa.
I am using a tea table to hold my tea tray.

I will begin by placing my serviette/napkin (12" square) onto my lap.  The serviette is opened fully and placed on the leg area just above the knees.
My tea for today is Harney Tea's ‘Florence’  tea.  It is a chocolate hazelnut black tea.  I love flavored teas!

Since I’m serving myself, I will pour the tea, which was steeped with tea leaves, into my teacup through a silver tea strainer. (The strainer is designed to fit over the teacup to catch tea leaves that escape from the pot when the tea is poured). After the tea is strained, the strainer is placed over a small silver bowl.



What is this??? It’s a Waste Bowl, also known as a Slop Bowl.  It is used for the spent tea leaves (if your tea strainer becomes full) or for emptying the end of a cup gone cold.

The tea plate will rest on the serviette.  The teacup and saucer is held in the palm of the left hand or left on the tea table.  Just remember that the teacup and saucer are never more than 12" apart.
Now I’m off to enjoy my tea this delicious scone.

But, how to add the cream and jam to the scone and how to eat it?  I will be back tomorrow to discuss "Scone Etiquette."  And yes, there are several correct ways to eat a scone!

The Champagne of the South

It's National Iced Tea Month and nothing is more refreshing on a hot day than a glass of iced tea.  Known as the The Champagne of the South, The Table Wine of the South, and The Beverage of Hospitality, enjoying a glass of iced tea is one of the most relaxing things that you can do.  It slows you down from your hectic pace and gives you a chance to take a deep breath and relax.

Please remember that even in the South, iced tea is only served at informal meals and at Afternoon Tea, NOT at a formal meal.  Note:  There is no iced tea goblet in a formal dinner setting.

Properly served, iced tea is served in a tall glass with a doily, a saucer (bread plate), and an iced teaspoon.  Many savvy Southern brides include iced teaspoons and crystal iced tea goblets on their Bridal Registry.

If the spoon is used to stir your tea after adding sugar, the teaspoon is placed on an iced teaspoon rest, as shown below...

If there is no spoon rest provided, the spoon should remain in the glass at all times.  Keep the long iced teaspoon in your glass after you stir with the handle toward the far side by the index finger and with the remaining 3 fingers and thumb of the hand, hold the glass while you drink.  It is quite easy to drink your tea and hold the teaspoon in the glass, and if you practice it, you will be able to handle it with grace!  Remember that once used, a utensil is never placed back on the table.

Sugar and lemon are both offered with iced tea.  Add sugar first, otherwise the citric acid of the lemon prevents the sugar from dissolving.  You may place the lemon slice/wedge directly into the poured glass of tea, but it is not necessary to press the lemon.

What to do with a sweetener packet?  Use the sweetener packet and tuck the empty packet discreetly under the edge of your saucer/dinner plate.

In the South, your iced tea goblet may be adorned with a pretty doily bonnet...I've had my bonnets for many years and they are great to use outdoors!

Remember your Teas and Q's:
~Swallow your food before you sip your tea.
~Don't slurp your tea...sip!
~Don't place your iced teaspoon directly onto the table after you have used it, place it onto the iced teaspoon rest, or leave it in the glass.
~It's "iced tea" not ice tea.
~Look into the glass of tea while you are sippin', not over it.
~Stir the tea liquid gently with the iced teaspoon.