It is said... Better late than never.
My dear bloggy friend Clarice over at
Storybook Woods Celebrated Tasha Tudor Day August 28th... In Tasha's memory I too am celebrating a wee bit late. I have been a Tasha Tudor fan for many years now, her timeless illustrations and her simple life on a farm. She is lovingly adored and greatly missed. We decided since Tasha herself enjoyed her tea and goodies..... We would have a special tea party in her honor.
Much of her life consisted of gardening...
Which she had always surrounded herself with beautiful flowers.
We decided to make homemade Rose Jam and Cream Scones for the tea party.
Yummmy!
Below is the recipe I used for the Rose Jam.
Ingredients8 ounces fresh rose petals, white base trimmed off
2 cups white sugar
3 cups water
lemon juice
1 (1.75 ounce) package powdered fruit pectin
Directions1.Toss the rose petals and sugar together in a bowl until evenly coated.
Cover, and let stand at room temperature overnight.
2.The following day, bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petals and all of the sugar, and stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil that cannot be stirred down. Stir in the pectin, and boil for 1 minute. Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place
The Cream Scones turned out delightful, perfect with a dab of butter and topped with the Rose Jam...
it was perfect together. Here is the recipe for the scones too!
Cream Scone Recipe:2 cups all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup milk or heavy cream
Preheat oven to 375 degrees F and place the rack in the middle of the oven.
Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.
Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.
Makes about 10 - 2 1/2 inch round scones.
I hope you enjoyed having tea with Tasha and me.
Happy Tasha Tudor Day!
Late!!!
