Afternoon tea for Americans

I like to watch a lot of English period films. I like the stories and the costumes and I like the fact that the British appear to always be eating... at least in their movies.:P A few years ago my parents went on a vacation to Ireland and it sounds like the most awesome place ever. When they got back, all they talked about was Irish food, beer and afternoon tea. They said it was so restful and fun to just take a break every day around 4:00, sit down and have sweet, milky tea with delicious scones and biscuits. Now I'm all for any excuse to sit down and have a snack, so I decided to start having an afternoon tea time myself. I discovered two truths on that day. 1.Afternoon tea is a GREAT idea! 2.Scones are easy to make, frugal and awesomely tasty! Here are some of my favorite afternoon tea recipes.

Ginger scones
2C flour (I like to use 1C all purpose flour and 1C whole wheat flour)
1Tbsp baking powder
1/2tsp salt
1/2tsp powdered ginger
1/3C sugar
3/4C chopped crystallized ginger (available in pretty much every grocery store)
6Tbsp butter, cold
1 egg
3/4C buttermilk (or 2tsp cider vinegar with enough milk to make 3/4C)

Preheat oven to 400
Mix together flour, sugar, powdered ginger, salt, baking powder and crystallized ginger. Cut up butter into small pieces and add to the flour, cutting the butter in with a pastry blender(about $3 at the store). When the butter is about the size of small peas, add the milk and the egg all at once (Lightly beat the egg and milk together first) Mix until the dough comes together in a shaggy ball. Add more flour if the dough is too wet. Turn the dough out onto a floured counter and shape it into a ball. Transfer it to a greased cookie sheet and pat the dough into a round about 7 inches across and 1 inch thick. Cut the round into eight wedges and separate them. Bake @400 for 18 minutes. These scones go well with pretty much any tea. I have them with iced tea in the summer and hot tea in the winter.

Rosemary scones
2C flour (I like 1C all purpose and 1C whole wheat)
1Tbsp baking powder
2Tbsp sugar
2Tbsp chopped, fresh rosemary
1/2tsp salt
6Tbsp butter
3/4C buttermilk or sour milk(2tsp cider vinegar with enough milk to make 3/4C)
1 egg

Preheat oven to 400
Mix together flour, sugar, salt, rosemary and baking powder. Cut butter into small pieces and add to the flour, cutting it in with a pastry blender. When the butter is the size of small peas, add the milk and egg(beat them together briefly beforehand) to the mixture. Stir together until the dough forms a shaggy ball. Add more flour if the dough is too wet. Turn the dough onto a floured counter and shape into a ball. Transfer to a greased cookie sheet and pat into a round 1 inch thick and about 7 inches across. Cut into 8 wedges and separate them. Bake @400 for 18 minutes.

Cinnamon chip scones
2C flour(I like 1C all purpose flour and 1C whole wheat)
1Tbsp baking powder
1/2tsp salt
1tsp cinnamon
1/4C sugar
6Tbsp cold butter, cut into small pieces
1/2C cinnamon chips
3/4C buttermilk or sour milk (2tsp cider vinegar with enough milk to make 3/4C)
1 egg

Preheat oven to 400
Mix together flour, sugar, baking powder, salt and cinnamon. Cut the butter in with a pastry blender until the butter is the size of small peas. Add the cinnamon chips and stir to combine. Briefly beat together the milk and egg and then add to the flour all at once. Stir until the dough comes together in a shaggy ball. Add more flour if dough is too wet. Turn dough out onto a floured counter and shape into a ball. Transfer the dough to a greased cookie sheet and pat into a round 1 inch thick and about 7 inches across. Cut into 8 wedges and separate them. Bake @400 for 18 minutes.

Summer mint iced tea
6 herbal mint tea bags
6C boiling water
1/3C honey or 5Tbsp sugar

Pour the boiling water over the teabags in a large, glass pitcher. Allow to brew for 10 minutes. Remove the teabags and add the honey or sugar, stirring well. Chill in the fridge for at least 2 hours. Pour over a tall glass of ice and serve with a scone!

Everyday English tea
1 teabag of earl grey, roobios or chai tea
6 oz boiling water
6 oz milk, heated until steaming, but not boiling
sugar to taste.

Pour the boiling water over the teabag in a large mug and allow to brew for 5 minutes. Remove the teabag and pour in the hot milk. Add sugar to taste and for about 15 minutes, forget all of those things you still have to get done today.