In these strange times we all had to make-do the best we can. I am truly blessed as my family and friends are safe but I also am immensely saddened for everyone who has lost a loved one. NO matter what is next, I know I can always count on my mother, Nicole. And although we can’t spend Mothersday Sunday together I dedicate this recipe to her.
SETTING THE TABLE – I used all my favourite vintage pieces to evacuate this quintessential stylish setting as if nothing else my mom has GREAT sale and poise.
- My table linens are from my hometown Ghent, beautifully embroidered linen and lovely lace details.
- My white and gold rimmed dessert plates I bought at a junk sale (11 plates for 5 euro!)
- The most precious tea cups, my dad brought back from Japan for me back in 1989.
- I bought the silver dessert forks and spoons also at vintage markets for peanuts.
- The champagne flutes are from Harrods. its a great story! My friend Sonia and I meet every year in London ( missing it this year) and one of the trips about 16 years ago, Harrods had a BIG sale on. We got lost on the home floor and stumbled upon the flutes. I mumbled to my myself: ” I should buy proper champagne glasses one day”. Sonia was appalled to hear that I ( miss champagne cures everything – it really does) I had Ikea champagne glasses. Promptly I bought 12 and lugged them all day back on the train to Brussels. I only have 4 left.
- My exquisite 3-teared wedgewood cake stand is my pride and joy. Also a vintage find.
- I received the vintage glass teapot heater from a friend and my golden contemporary tea pot is just pure joy!
I made a video how to set vintage tea for 2 – check out my you-tube channel (click leeks and high heels) and IGTV ( search for leeksandhighheels).
SCONES – this delightful iconic tea-cake is made with flour, baking powder, butter, milk and sugar. Most known to be served in a British cream tea with jam and clotted cream but traditionally in some way or form found in every culture in Europe from 16 century onward.
Yield 12 scones
- 350 gr self raising flour
- pinch of salt
- 1 tea spoon baking powder
- 85 gr butter, cut in cubes
- 3 table spoon sugar
- 175 ml lukewarm milk
- 1 beaten egg to glaze
- Add the flour, salt and baking powder to a bowl and mix.
- Add the butter cubes and rub in the butter in the flour with your fingers.
- Add the sugar and mix.
- Make a well in the middle of the mixture and add the lukewarm ( not hot) milk. Start combining it with a fork. The dough will be pretty wet.
- Dust some flour over the counter top and tip out the wet dough.
- Dust your hands with flour and fold the dough about 2 - 3 times and flatten it with rolling pin if needed to about 3 to 4 cm thickness.
- Use a cookie cutter to shape the scones. I made mini ones. Place them on baking sheet.Glaze the top with the egg wash.
- Bake for 10 minutes in a pre heated oven at 220 C.
- Serve warm with jam and clotted cream.
on www.leeksandhihgheels.com by Sandra Slawinski
not paid to post