This Spring I was so honored to be the guest speaker at the annual garden tea hosted by Patty Blanton and her wonderful family. The tea benefits the Sacred Heart Cultural Center in Augusta, Georgia and is a most elegant affair. It was the most perfect afternoon with Scots Irish fiddling, delicious food, Sipping Thompson’s Irish tea and story telling. Just as mentioned in my cookbook the Shamrock andPeach “one of the many particularities and joys of living in the South is found in the discovery that many of the old traditions of a more refined, bygone age have survived the modern era”. I was truly blessed beyond measure to be part of this momentous occasion tea in the garden and will treasure in my heart for years to come!
So have tea y’all, don those heals, find your most fabulous hat and wear those pearls (and in the garden if at all possible)!
Valentines is the perfect time to host a tea for two or pamper your friends. Oscar Wilde’s famous quote “I am finding it harder and harder to live up to my good bluechina” reminds me of the idealist way we behave around beauty and lovely things and nothing evokes more whimsy than a tea party. Ireland is the largest tea consumer per capita than any other country in the world so I have indeed been steeped in the custom. This week I hosted a lovely tea event at Reynolds Plantation in the beautiful Lake Oconee Georgia and judging by the laughter and smiles it was a memorable occasion. So in honor of Valentines I would like to share my scone recipe with you for your very own celebration of love.
Sift together the flour, sugar and baking powder in a bow. Rub the butter into the mixture with your fingers until it resembles coarse crumbs.
Make a well in the center of dry mixture then set aside.
In another bowl, combine the egg and buttermilk then fold all at once into the dry mixture.
Stir until moistened then knead 4 or 5 times to create the dough.
Use a floured rolling pin to flatten the dough to measure about 1” in height .Cut scones using a 1 ½” fluted pastry or cookie cutter, and place each cutout on a large baking pan. Brush the tops with egg glaze using a pastry brush.
Bake for 15 minutes until the scones are a light golden brown, turning the pan around halfway through baking time to ensure evenness.
To serve cut in half and spread a little kerrygold butter over each scone, top with strawberry preserves, a dollop of cream and garnish with a cut fresh strawberry! Valentines Joy to all and loads of love