AFTERNOON TEA AT HOME IN THE GARDEN | #Englishhightea20

Afternoon tea at home in the garden. Join us for a lovely afternoon tea and be inspired by the beautiful garden. Wonderful ideas and delicious treats to serve at your tea party. #englishhightea20 #cottagecore
A BIG thank you to the following for hosting this wonderful collaboration:
Ant's Place channel:
https://www.youtube.com/channel/UCQhaYOzhT2bY6s7uljIl7Rw/
Grandma Sandy's channel:
https://www.youtube.com/c/GrandmaSandy
Glamour Ellen's channel:
https://www.youtube.com/c/GlamourEllen
Be sure to check out all the awesome videos in the playlist!! https://www.youtube.com/playlist?list=PLzF_pTfMxgxEBUqxQzUCuVtX4exhCJEip&jct=hVN-XgMhEqgL0AvChA_OGnfa-paxvg

RECIPES:
Black Walnut-Butterscotch Scones:
Ingredients:
2 1/2 cup all purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butterscotch chips
1/2 cup chopped black walnuts
1 cup plus 1 tablespoon cold heavy whipping cream divided
1/2 teaspoon vanilla extract
Instructions:
Preheat oven to 375 degrees. Line baking sheet with parchment paper.
In large bowl whisk together flour, granulated sugar, baking power, and salt. Use a pastry blender or 2 forks to cut in cold butter until it resembles coarse crumbs. Stir in butterscotch chips and walnuts.
In a small bowl whisk together 1 cup cream and the vanilla extract. Add to flour mixture, stir until evenly moist. With flour hands, gently bring mixture together with hands until dough forms.
Turn out dough on a lightly floured surface and knead gently 4 to 5 times. Use rolling pin to roll to 3/4 inch thick. Use a 2 1/2 inch round cutter and cut scones from dough. Place 2 inches apart on lines baking sheet.
Brush tops of scones with remaining 1 tablespoon of cream and sprinkle the top with sugar.
Bake until edges of scones are golden brown and wooden pick inserted comes out clean.
20-23 minutes. Serve warm with clotted cream and applebutter.

Raspberry Almond Shortbread Cookie:
For the cookie dough:
2 cups all-purpose flour
2 teaspoons cornstarch
¼ teaspoon salt
1 cup unsalted butter, room temperature
⅔ cup granulated sugar
½ teaspoon almond extract
½ cup seedless raspberry jam
For the glaze:
1 cup powdered sugar
2-3 teaspoons water, more or less as needed for drizzling consistency
½ teaspoon almond extract (add more to taste if desired - I've used to up 1 1/2 teaspoons - substitute vanilla if desired)
Instructions:
In a small mixing bowl whisk together the flour, cornstarch and salt. Set aside.
In a large mixing bowl, combine the butter, granulated sugar and 1/2 teaspoon almond extract. Beat at medium speed until the butter mixture is creamy and light. Scrape down the sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour mixture. Mix until well blended. Cover and refrigerate the dough for 1 hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Keep remaining cookie dough refrigerated until needed. Make an indentation straight down into the center of each cookie (about half way to the bottom) with your smallest finger. Fill each with a well rounded 1/4 teaspoon jam.
Bake for 11 to 15 minutes or until edges are just lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.

Caprese Tea Sandwiches:
8 slices of rye swirl bread frozen
4 thin slices of deli style mozzarella cheese
Golden Balsamic- Basil Aioli (recipe follows)
8 thin slices of Campari tomato ( blotted dry)
Directions:
Cut bread into rectangles
Spread a layer of Golden Balsamic-Basil Aioli onto bread
Place cheese and tomato.
Cover with the other slice of bread and garnish with fresh basil.

Golden Balsamic-Basil Aioli:
1/4 cup mayonnaise
2 teaspoons finely chopped fresh basil
1 teaspoon golden balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
Stir together and use immediately or cover and refrigerate for up to one day.

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