Scones Jam or cream 1st
Grahame and I have just come back from England. Drinking lots of TEA was certainly on the agenda, in part due to the inclement weather we had for the whole 2 weeks! So it was ‘Oh well, let’s have another cuppa.’
Peacocks Tea Room
Our first tea outing was planned, and it was actually a sunny afternoon when we arrived in the city of Ely in Southeast England. Laura had reserved a table at Peacocks Tea Room, and it was just delightful.
The afternoon tea was excellent, consisting of 3 different sandwiches, scones with your choice of jam, followed by a cake of your choice. I managed to eat the sandwiches and scone but had to take my cake home. There was too much food to finish. This was all washed down with copious amounts of tea (we all chose different ones!) served in individual teapots.
During afternoon tea (an earlier post explains the difference between high tea), we debated the best way to eat scones. If you were following correct etiquette, then you would place your clotted cream and jam on the side of your plate. Select your scone, slice in half, and break into a bite-sized piece. One would then apply cream and jam (or lemon curd from a blog post from the Spring) as each piece was eaten, taking sips of tea in between.
However, I am not talking correct etiquette here. In Yorkshire (a post bit about my hometown Harrogate), we don’t mess about with bite-sized pieces! Our debate was, ‘Do you put jam on first before cream or cream on first before jam?’
I have always put jam on first. And I have never really thought about changing the habit of a lifetime of scone eating. However, this new routine totally changed the taste experience, and I loved it. Grahame really enjoyed it too! Let us know which way you like your scone: scones Jam or cream 1st. Please post on our Facebook page.
Thanks to Laura for finding this gem of a tearoom and thanks to Peacocks for the delicious afternoon tea.
This holiday was our second of the summer. We visited northern Michigan in the Spring, and here is a link to my earlier post.
Toast and Tea
“BREAD AND WATER CAN SO EASILY BE TOAST AND TEA’
This is a lovely quote (author unknown) that came to mind this morning. I was actually making some Lemon Curd at the time, but I also had a visitor in the Carriagehouse Tea Room at Selby Gardens that told me he would not drink tea because his mother always made him have toast and tea when he was sick! Of course, she would; mothers know what is good for you.
I also felt sorry for him! Toast and Tea is a custom most of us have such good feelings about, and I, for one, can sample this pairing at any time of day. There is nothing as simple or as tasty as toast and tea unless you add a little lemon curd, that is!
Lemons are in abundance here at the moment, and as they keep arriving by the bagful at my house, I keep churning out the Lemon Curd! I got myself a cup of jasmine tea and Lemons at the ready. Want to have a go too?
Lemon Curd Recipe
This is a straightforward recipe and method to follow. You will need preserving jars that have been sterilized in boiling water. I put the lemons in the same water as it makes the juice release easier. I usually double up the recipe, but to make one batch, you will need:
Juice and rind of 1 lemon (I have been adding rind of an extra lemon too!), 2 eggs, 2oz unsalted butter, and 3oz sugar.
- Place sugar and rind in a large bowl.
- Whisk eggs and lemon juice together. Add to bowl.
- Cut butter into small chunks. Add to bowl.
- Place bowl over a pan of simmering water. Stir until butter melts and whisk lightly over heat until the mixture thickens. (It may seem like the mixture is never going to thicken, but it will.)
Place in jar and refrigerate.
It tastes delicious and is so worth the effort. I love giving to friends and, of course, the suppliers of all my Lemons! Lemon Curd is also the perfect accompaniment to scones, so maybe next time we will make scones.
I recommend putting on the kettle and making a pot of Yorkshire tea, and sit down to enjoy some toast and tea. Mmmm!