Yes, yes, I realize I've been absent from the Tavern. I won't even begin to explain how crazy this month has been. Between losing a week due to the second vaccine injection (major side issues and fatigue), and then to another one when my wonderful family came to visit, I haven't had a chance to pop in here.
So how do I unwind after a hectic (but fun) several weeks? Or even a busy day? It's always a good cup of tea. I love the ritual of preparing the pot or even a simple cup. Did I mention I adore teapots? The photos below are a small sample of my collection. Even when I pulled them down from the shelves to snap some photos, they brought a smile to my face.
A few of my elegant teapots
When I'm in a whimsical mood, these are some of my treasured teapots
And no teapot should be without a tea cozy! The one at the bottom (with flowers) was made by my mother. The thistle tea cozy was purchased in Scotland, and the "Peter Rabbit" tea cozy was an instant buy on a trip to the Lake District in England.
Of course, when you give me a cup of tea, I'd love to have a biscuit (cookie) or scone.
Until next week my friends, may you find a quiet corner for a cuppa...
Mary’s Sweet Scones
2 ½ cups all-purpose
1 tablespoon baking powder
½ teaspoon salt
1 stick (8 tablespoon) cold unsalted butter, cut up
1/3 cup sugar
2/3 cup heavy cream
Whipped cream and jam for serving
Heat oven to 425 F.
Put flour, baking powder, and salt into a large bowl. Whisk until combined.
Add butter and cut in with a pastry blender or rub in with your fingers.
Add sugar and toss well.
Add heavy cream and stir with a fork until a soft dough forms. Form dough into a ball and place on a floured board. Knead dough 10-15 times.
Cut dough in half. Knead each half light and form into a 6-inch circle.
Cut each circle into 6-8 wedges.
Place wedges on an ungreased baking sheet.
Bake approximately 12 minutes, or until slightly brown on top.
Serve warm with fresh whipped cream and jam.