What's on The Menu for My Book Chat Tea?

My Book chat tea is coming up in a couple of weeks..
We are   at this time still reading our book,  Holy Fire, by RT Kendall.  What  an  awesome book... just the  kind of literary piece  that   C S Lewis  would have  loved to  digest  and   stew over  with his  contemporaries over  tea and   delights.

Hence, my  theme for this  party.... 
  recreating  the ambiance  of  an English tea room,  or study.... in keeping with the   English theme, I discovered the  most delightful site online.. 
English Larder...This Suffolk, UK  based  baker  provides  a gorgeous    tea  fit of the royals....  but   I   think  this   is  a bit too  gracious to  my  event....  so I kept  searching...and ran across this wonderful site..
All Dishes    from the UK
and I began working up  my    menu.

I am  really   a huge fan of  marmalade, and  found  the most interesting article on   it here.I   have always associated it with  Britain,  and  truth to tell, Britain has played a great role in its popularity.  So  when I found this recipe,  it became  the  anchor of my menu.For savories,  I have included Benedictine  finger sandwiches as seen here...  truly a gentleman's idea of  a true  tea sandwich..heheheheh.

But   to finish  off this    post  I will share  about  the  Cinnamon Chip  Scones....   

which I  practiced making  this morning...

Prep: 25 min. Bake: 10 min.

Ingredients

3-1/4 cups all-purpose flour

1/3 cup plus 2 tablespoons sugar, divided

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup cold butter, cubed

1 cup buttermilk

1 package (10 ounces) cinnamon baking chips

2 tablespoons butter, melted

Directions

In a large bowl, combine the flour, 1/3 cup sugar, baking powder,

baking soda and salt. Cut in butter until mixture resembles coarse

crumbs. Stir in buttermilk just until moistened. Fold in chips.

Turn onto a lightly floured surface; knead gently 10-12 times or

until dough is no longer sticky. Divide in half; gently pat or roll

each portion into a 7-in. circle. Brush with butter and sprinkle

with remaining sugar.

Cut each circle into eight wedges. Separate wedges and place on an

ungreased baking sheet. Bake at 425° for 10-13 minutes or until

lightly browned. Serve warm. Yield: 16 wedges.  

paired with a  delicious  cup of Orange Spice tea,  these scones are  perfect for  the  cold snowy day

as seen from  my front window this morning.

 These scones are  very ample in size  so even though the  recipe  originally  said  cut the  disks in 6 pieces, Im glad I cut them into  eighths!

Served up on my newly found   Lochs of Scotland  dessert plate by  Royal Warwick..

the  tea   tasted  marvelous  from  my Wedgewood  Romantic Collection,  Willy Lotte's Cottage  tea cup.

Next week,  I will be giving the cake a try!  Please  check back!
I am  sharing on 




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