Submitted by: Michael Land
What better a time than the next few weeks to gather your friends and loved ones together and renew old memories over a hot cup of tea. Tea has been around for many years and shares it origins from China and India. True teas are black teas but today we have many blends of tea with which to tease our taste buds.
The English tradition of afternoon tea as a time for relaxation, refreshment, and socializing dates to the 1840's. It can be traced to Anna, the 7th Duchess of Bedford. One day, the duchess asked that a tray of tea and some bread and cakes be brought to her room about 4PM, to tide her over until the customary 9pm dinner hour. This practice spread among her friends. Over time, what began as one woman's late-afternoon pick me up developed into a common social occasion.
What better a time than the next few weeks to gather your friends and loved ones together and renew old memories over a hot cup of tea. Tea has been around for many years and shares it origins from China and India. True teas are black teas but today we have many blends of tea with which to tease our taste buds.
The English tradition of afternoon tea as a time for relaxation, refreshment, and socializing dates to the 1840's. It can be traced to Anna, the 7th Duchess of Bedford. One day, the duchess asked that a tray of tea and some bread and cakes be brought to her room about 4PM, to tide her over until the customary 9pm dinner hour. This practice spread among her friends. Over time, what began as one woman's late-afternoon pick me up developed into a common social occasion.
Victorian ladies were judged by the quality of their afternoon teas. The menu generally included delicate sandwiches to take the edge off the appetite, breads or scones, jams, simple cakes and sometimes elaborate sweets. Until Queen Victoria introduced the Russian custom of adding lemon to tea after a visit with one of her daughters, the English generally took their tea with milk.
Although many believe that English high tea is a more formal version of afternoon (or low) tea, this is not the case. High tea simply means more substantial fare and a later hour. Generally served around 6pm, high tea was marked by addition of one or more cooked dishes to the usual afternoon tea fare. High tea was a sit-down meal that replaced dinner. It is still common in country regions in the north of England and in Scotland.
Cream tea originated in the western part of England. Its name comes from the practice of serving the local clotted cream and jam with afternoon tea scones.
The custom of afternoon tea remained strong in England until after World War ll when the pace of life became increasingly more hectic.
Should you decide to welcome friends and neighbours into your home for a tea, it is simply imperative you serve as a part of your menu, a scone. Scones are to tea what eggs are to breakfast. They are one of the first things that spring to mind when teatime is mentioned, and you'll almost certainly find them served at any establishment that offers afternoon tea. The following is a simple and easy recipe for a very versatile scone which lends itself handily to any afternoon tea.
Although many believe that English high tea is a more formal version of afternoon (or low) tea, this is not the case. High tea simply means more substantial fare and a later hour. Generally served around 6pm, high tea was marked by addition of one or more cooked dishes to the usual afternoon tea fare. High tea was a sit-down meal that replaced dinner. It is still common in country regions in the north of England and in Scotland.
Cream tea originated in the western part of England. Its name comes from the practice of serving the local clotted cream and jam with afternoon tea scones.
The custom of afternoon tea remained strong in England until after World War ll when the pace of life became increasingly more hectic.
Should you decide to welcome friends and neighbours into your home for a tea, it is simply imperative you serve as a part of your menu, a scone. Scones are to tea what eggs are to breakfast. They are one of the first things that spring to mind when teatime is mentioned, and you'll almost certainly find them served at any establishment that offers afternoon tea. The following is a simple and easy recipe for a very versatile scone which lends itself handily to any afternoon tea.
Scones:
- 2 cups unsifted flour
- 1/2 cup sugar
- 2 tbsps. cream of tartar
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 cup shortening
- 1/2 cup raisins or any fruit you care to add
- 2 eggs, slightly beaten
- 1/4 cup cold milk.
Preheat the oven to 400F. Sift together dry ingredients. Cut in shortening with a pastry blender until mixture is the consistency of fine bread crumbs. Add raisins, eggs, and milk, mix with a fork just to blend. Divide dough into two parts. Turn half the dough out onto a floured board, do not handle. Flatten with a rolling pin into a circle about 1/2 inch thick. Cut into triangles and place on a greased and floured baking sheet (parchment may be used). Repeat for the second half of the dough. Bake for 15 minutes or until golden brown.
Note: If you use a cookie cutter rather than cutting the scones into triangles, do not twist the cutter. Twisting causes the scones to be lopsided.
Scones are best eaten warm. They should be split along their girth to expose the crumb face, and an area the size of one bite spread with butter and jam.
Perhaps Valentine's Day might find you hosting your own in-home tea this year, making new memories with a time-honoured traditional tea. Whatever you decide, adding a quality tea will surely be a bonding and enjoyable experience.
Excerpts from: Afternoon Teas by Pam McKee, Lin Webber & Ann Krum
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