A refreshing spritzer in a champagne glass was next up. The menu was from The Royal Tea and included all these different courses. It was always a fun surprise to see what was served next.
An informative sampling focused on herbs and tea with an occasional sprinkling of fairy dust and a glimpse into family activities too. The contributions to this blog are the combined efforts of the sisters of The Rosemary House and Sweet Remembrances.
Tuesday, June 10, 2025
Afternoon Tea at the Kate Pearl Tea Room, Sykesville, MD
Sunday, June 1, 2025
Farmhouse Cranberry Scone
Farmhouse Cranberry Scone
3 c. flour
1/3 c. sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3/4 c. butter (1-1/2 sticks), cut into small pieces
3/4 c. chopped dried cranberries (Craisins)
1 tsp. orange peel
1 c. milk
Mix flour, sugar, baking powder, baking soda, and salt together. Cut in butter with a pastry fork/blender until the butter forms small pea size pieces. Stir in craisins and orange peel. Make a well in the center of the mixture; add milk all at once. Stir until dough pulls away from the bowl. Form dough into a ball and turn onto a lightly floured board. Knead gently once or twice and divide dough into three equal portions. Form each dough portion into a ball, and roll out into a circle about 5" - 6" across. Cut the circle into 6 triangles. Separate and place each triangle onto a paper lined tray with 2" between each triangle. Brush with egg white and sprinkle with sugar. Bake at 425 degrees for about 13 - 15 minutes. Yield: 18 scones. Serve warm with cream and jelly, and a proper pot of tea. Enjoy!
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