Tea Time

The coming change of seasons with the departure of the hot and humid days of summer to the arrival of the cool and crisp fall air is something that I find myself looking forward to, as it allows me to more fully enjoy one of my favorite and largest collections and that would be my collection of teapots and teacups.

I began my collection of “Tea Things” over 20 years ago and since then, it has taken on a life of its own. For who can wonder through a quaint little antique shop or even a local discount store and see a lovely teapot or teacup and not want to take it home to set it on a shelf amidst the many others you already own.

My extensive collection of teapots, teacups and small desert plates is a veritable garden of roses with each teapot, teacup or plate being covered with roses of different varieties and colors. Several of the teapots having matching sets of teacups and desert plates, and some do not. In focusing my collection to mostly rose patterned china, it allows me to mix and match many of my pieces when I sit down for a solitary pot of tea and maybe a plate of cookies or hot scones just taken from the oven.

My collection of tea things fills a small china hutch in my dining room, an entire cupboard in my kitchen and there are many pieces scattered throughout my home on shelves and tables. This photo shows just a small portion of my collection. In the coming days and weeks I will be able to share more photos with you, but sadly at the moment, my ability to share photos with all of my new visitors is quite limit as I unfortunately do not have a digital camera yet and must rely only my old 35mm camera for the moment. I ask for your patience and understanding until that time.

Many years ago, I discovered a quick and easy recipe for scones. They are delicious and I hope you enjoy them as much as I do. This recipe makes approximately 10-12 scones.

Scones

2 cups flour
1 Tbsp baking powder
¼ tsp salt
5 Tbsp unsalted butter
4 Tbsp sugar
¾ Cup Frozen Non-Diary Creamer (thawed).
½ Cup white baking chips

Pre-Heat oven to 450 degrees.

In a bowl, combine the flour, baking powder and salt. Cube and cut in the butter with a pastry blender or fork until the size of small peas. Stir in the 4 Tbsp sugar and baking chips. Pour in the Non-Dairy Cream and stir by hand just until the dough is formed. Do not over-mix. Drop approx ¼ cup of the dough onto a cookie sheet (just like you would if you were baking cookies).

Sprinkle lightly with sugar and bake for 10-12 minutes. Serve warm from the oven with a pot of your favorite tea.

Wishing you all a happy and lovely day!!