|Summer Afternoon (Tea in the Garden): Theo van Rysselberghe, 1901|
Than the hour dedicated to the ceremony known as afternoon tea.
As a tea drinker, I can definitely confirm that I love a cuppa and a scone around 4 p.m. So for today's post, I want to celebrate the Birthday of Anna Bedford, Creator of Afternoon Tea. Anna, the seventh Duchess of Bedford and lady-in-waiting to Queen Victoria, who inadvertently invented Afternoon Tea in 1840. At that time, the main meal of the day shifted from midday (luncheon) to evening. English high society didn’t dine until 8 p.m. Anna needed something to tide her over, so she ordered tea with brown bread to be brought to her room around 4 p.m. Initially this meal was brought surreptiously, but after awhile she began to invite her friends, and “afternoon tea” expanded, both in what was served and the number of friends who partook. When Anna Bedford returned to London, she continued her afternoon teas, and soon Afternoon Tea became the rage of the elite. In addition to brown bread and small sandwiches, there were sweets and special “tea cakes.” The custom spread and tea rooms and tea gardens opened to serve tea to all classes.
Afternoon Tea is not the same as high tea. Afternoon Tea is a lighter meal, and scones are almost always served. I love clotted cream with my scones, and luckily, fresh clotted cream is readily available at my market. I enjoy 'plain' scones, but these Orange Scones with Chocolate Chips are yummy! Make some for your afternoon tea today!
Chocolate Chip Orange Scones
2 cups all-purpose flour
1/3 cup white sugar
|Victorian postcard: Afternoon Tea|
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and grated (keep cold until ready)
1 -1/3 cups heavy cream
3/4 cup miniature dark chocolate chips
3 tablespoons orange juice (1 large orange and zest from 2 oranges)
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray or smear with butter.
In large bowl, combine flour, sugar, baking powder and salt.
With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. You can also do this with your hands.
Put in freezer for 5 minutes.
Take out of freezer and add cream, chocolate chips, orange juice and orange zest.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 3/4 inch thick.
With 2 1/2 inch fluted biscuit cutter, cut out about 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden-brown, about 10-12 minutes.
Remove from oven and cool on wire rack.
Serve with clotted cream and jam.