They set a gorgeous table, prepared tea sandwiches, fruit salad, and a selection of teas.Caroline brought yummy brownies and Renee made us her famous apple cheesecake.
Shelby felt like a big girl and loved sipping tea from her own china teacup.
Shelli's girls: Lindsey, Shelby, and Briana
Katie's girls: Caroline, Adeline, and Clementine
Donna's girls: Renee, Ecaterina, and Aunt Geneva
Shelby felt like a big girl and loved sipping tea from her own china teacup.
Shelli's girls: Lindsey, Shelby, and Briana
Katie's girls: Caroline, Adeline, and Clementine
Donna's girls: Renee, Ecaterina, and Aunt GenevaThe girls did all the work, clean up, and even made us each a card. Lindsey choose a Bible verse dedicated to mothers and prayed for our meal. They cleaned the house before the event, made place cards for each guest, personal menus, and Briana even made a music playlist for us to listen to while we had tea. Katie, Donna, and I felt very appreciated and are looking forward to next year's tea :)
I did help a little bit....I made scones for the first time ever. After living in England for 3 years I have always been afraid to make them. Most people I have talked to who have tried them say they turn out like frisbees. I did want to try it and I got really luckywith my first recipe! I adapted the recipe by adding yogurt instead of sour cream and half & half instead of milk. They were the best scones EVER!!! So you will be as sucessful as I was the first time, I will share my secrets with you!
The BEST ENGLISH SCONES EVER...Recipe:
Ingredients
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried cranberries and raisins
1/2 cup half and half
1/4 cup plain yogurt
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried cranberries and raisins
1/2 cup half and half
1/4 cup plain yogurt
DIRECTIONS
Preheat the oven to 400 degrees.
Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the cranberries and raisins. Mix together 1/2 cup half and half and 1/4 cup yogurt in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Sprinkle the scones with crystal sugar. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
Preheat the oven to 400 degrees.
Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the cranberries and raisins. Mix together 1/2 cup half and half and 1/4 cup yogurt in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Sprinkle the scones with crystal sugar. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
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