Let's Talk about Afternoon Tea

Traditional English Afternoon Tea (image source)

Who doesn't love the notion of afternoon tea?  All the pastries and finger sandwiches and whatnot delicately placed on the best china with lace napkins and a gorgeous tea set?  This is the stuff that little girls (at least if they were me) play at.  I read a fair amount of British children's books growing up, so the concept of afternoon tea was a familiar one.  I had a sweet little tea set and, although I did not like dolls, my stuffed animals and I utilized this (along with our collective imaginations) frequently.  Since I'm reading Jane Eyre by Charlotte Bronte, written during the Victorian era, I thought I'd share this wonderful, yummy thing to make for a special tea.

My Seattle grandmother often made afternoon tea when I visited her growing up.  We would sit in her gorgeous living room looking out at Capitol Hill and the rain (all too frequent), have our fancy tea, and read our books.  These afternoons are among the fondest of my memories of her.

This recipe comes from Eras of Elegance - visit it for all kinds of historical menus:

Plain scones with lemon curd and clotted cream
(image source)

Scones with Lemon Curd and Clotted Cream

Scones are traditionally served with afternoon tea and accompanied by lemon curd and clotted cream. You can add a variety of treats into the batter, such as raisins, fresh apple bits, orange peel, cranberries, and chocolate chips. Lemon Curd is a traditional spread for scones, and is usually served with Devonshire (or clotted) cream. Our lemon curd is rich and smooth, and can be kept refrigerated for up to two weeks. Unfortunately, Americans cannot make clotted cream or Devonshire cream, as we do not have the same breed of cows as in England. Instead of buying an expensive import, ERAS offers a simple recipe for clotted cream, which is perfect for spreading on scones.

    2 cups flour
    1 tablespoon baking powder
    1 cup and 2 tablespoons sugar
    1/2 teaspoon salt
    6 tablespoons butter
    1/2 cup buttermilk (or milk)
    1 lightly beaten egg
    2 large eggs
    1/2 cup lemon juice
    1/4 cup butter
    1 cup heavy cream
    2 tablespoons Confectioner's sugar
    1/2 cup sour cream

    To make scones:
    1. Mix baking powder, 2 tablespoons sugar and salt and cut in 6 tablespoons of butter until the mix is crumbly.
    2. Pour in the buttermilk until the dough is sticky. Be careful not to overmix. The dough should cling together.
    3. Turn out onto a floured surface and shape drop or use a biscuit cutter to form biscuit sized scones. The secret of tender scones is a minimum of handling.
    4. Place on an ungreased cookie sheet and brush with egg for a shiny brown scone.
    5. Bake at 425 degrees for 10-20 minutes, until light brown.

    To make lemon curd:
    1. Wisk 1 cup sugar and 2 large eggs in a bowl until blended.
    2. Sift in 1/2 cup fresh lemon juice.
    3. Pour into a saucepan and cook over low-medium heat stirring constantly for 20 minutes. Do not let the mixture come to a boil (lest it curdle or burn), but allow it to gradually thicken.
    4. When the mixture thickly coats the back of a metal spoon, remove pan from heat and stire in 1/4 cup butter until melted.
    5. Pour the mixture into a bowl and cover with plastic wrap. Refrigerate the mixture for at least 4 hours. The lemon curd will thicken as it cools.

    To make clotted cream:
    1. Mix 1 cup heavy cream and 2 tablespoons Confectioner's sugar using an electric mixer. Whip until stiff peaks form.
    2. Gently fold in sour cream and mix until thick.
    3. Place in refrigerator and chill until time to serve. If made ahead of time, it will keep in the refrigerator up to 4 hours.





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