Mock Clotted Cream

A  yummy, inexpensive substitute for Clotted Cream or Devonshire Cream!

Makes approximately 2 1/2 cups.

1 (3 oz.) package cream cheese (equal to 1/3 cup)
1 cup heavy whipping cream
1 tsp. powdered sugar
1/2 tsp. butter flavoring

1. In an electric mixer, beat cream cheese at medium speed until creamy. Add powdered sugar and butter flavoring and beat well.

2. Gradually add the heavy whipping cream and continue beating until solid peaks form. Do not overbeat or cream will separate.

3. Handle gently and as little as possible. Turn gently into a plastic container, seal tightly and refrigerate until use. Will keep in the refrigerator for 5 days.

4. On the day of your tea party, transfer mock clotted cream to your serving bowls. Cover and keep refrigerated until you are ready to serve with the scones. This cream will separate if it sits on the table too long, so be sure to keep cold until used.

Tip: Butter flavoring can be found in the baking aisle of grocery stores, near extracts or from cake decorating supply stores such as Wilton Cake Supplies.

Gift Idea: Consider giving this recipe on a cute store bought or handmade recipe card as an inexpensive, but much appreciated, party favor!

You’re invited to click Teapots ‘n More and browse our latest selection of teapots, tea accessories, tea spices, tea miniatures and elegant tea sets.

A Little Teapot Talk…

As promised, today we’re talking about teapots. Much has already been written on the subject. In fact, a quick Amazon search turns up books on making teapots, collecting teapots, anthologies of teapots, artful teapots, history of teapots, pricing guides, expert guides, British teapots, Chinese teapots, Japanese teapots and so forth.

Rather than assume we have some new insight to add on this vast subject, you will find below a short collection of our observations on teapots of the European ceramic variety – Asian ceramic teapots we’ll save for another time.

Brown Betty Teapot

Ceramic Teapots: We particularly enjoy ceramic teapots, such as Brown Betty types, for everyday use. These teapots come in a variety of color schemes, decorations and shapes, generally less fancy and more whimsical thereby adding a light note to the day as your daily tea time should. They are relatively inexpensive & hold the heat decently well, even better with a tea cozie. Brown Bettys have the added benefit of being in continuous supply due to their popularity and, therefore, should one break we won’t cry over a broken teapot. Teapot collectors will find a large selection of fanciful shapes in this type of teapot and many miniatures are available as well.

Maryland China Swan Teapot

Porcelain China Teapots: We like these teapots for their versatility and pricing when looking for a nicer teapot on a budget. There is a large variety of shapes and patterns available from numerous manufacturers and countries. Our favorite manufacturers are Lomonosov Imperial Porcelain and Maryland China. There are a large number of highly artistic teapots and, as with ceramic, many unique shapes and miniatures crafted in porcelain. On a side note, we’ve noticed, in a side by side comparison, that the same pattern on porcelain and bone china will have small, but noticeable differences. The colors in the pattern decal will be brighter and the lines more crisp on porcelain while the bone china presents a softer, more muted overall look. Additionally, bone china is generally whiter than porcelain. When putting together a tea set of the same pattern, we recommend that you do not mix porcelain and bone china pieces. However, if you are putting together an eclectic tea set (mismatched patterns), we see no problem.

Heirloom Summertime Rose Bone China Teapot

Bone China Teapots:  Ah…our favorite for elegant tea times! Bone china teapots are available from a number of manufacturers and countries in a variety of patterns and shapes, both traditional and modern. The addition of bone ash makes this china whiter and stronger than porcelain, also providing its name. These teapots are generally thinner walled and more delicate. Consequentially, they don’t hold the heat as well and, for this reason, tea cozies are a good investment. They generally cost more than porcelain or ceramic and the prices vary widely from company to company. We’ve observed that bone china teapots coming from England can command higher prices, but even in this category the prices vary widely. Some English bone china manufacturers outsource the making of the bone china to other countries and finish the product in England. We believe this is the reason for the wide price range from company to company. Our favorite English bone china company is Heirloom Bone China. This company has all their bone china manufactured and decorated in Staffordshire, England, using 50% bone ash for superior quality.

Good care is required with any ceramic/china teapot, but especially bone china. We recommend hand wash only to maintain the finish and any gold decoration as dishwasher action and detergent are too strong. This is a good recommendation for any ceramic teapot as you don’t want a build up of detergent residue in the teapot body or spout. It doesn’t make for tasty tea!

A Final Observation: If you are brewing different types of tea in the same teapot, we recommend teapots that are fully glazed inside. Unglazed teapots can absorb the odor and flavor of the tea brewed. Hence, you wouldn’t want to brew a citrusy Earl Grey or smoky Lapsang Souchong and then a delicate Jasmine Green tea in the same unglazed teapot. The Jasmine tea just wouldn’t taste right. In fact, nothing would taste right after the Lapsang Souchong!

Well, hopefully we’ve entertained you and imparted some useful information. Please share your questions or comments. We love to hear from you!

As always, we invite you to visit Teapots ‘n More and browse our current selection of english bone china teapots, porcelain teapots, tea accessories, tea cups, tea miniatures and bone china tea sets.

The Make Ahead Options

Thank you for the great feedback on our two new scone recipes! We’re also very excited about them along with our two kitchen tested Make Ahead Options.

Tip: We’ve discovered that both options work very well with baking powder biscuits.

Since we like to make our scones as close to tea party time as possible, the frozen option is our personal favorite. 

We’ve pretty much run our course, along with trying your patience, on scone postings, so next week join us for some teapot talk!

For those who are wondering about the options, they are listed below for your convenience. They are also inserted in our recipes: Triple Chocolate Scones & World’s Best Scones Made Even Better.

Make Ahead Option #1: After mixing your dry ingredients and add-ins (ie: dried fruit, chocolate chips, nuts, etc) seal this mix in an airtight container such as a plastic bag and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and add the butter, milk and vanilla according to recipe directions. You’ll have tea & scones within a 1/2 hour if you multi-task on the tea. And this is also a great, inexpensive gift idea!

Tip: Exclude moist add-ins such as fresh fruit or lemon zest until you are ready to make your scones. At that time, add them between cutting in the butter and adding the milk & vanilla.

Make Ahead Option #2: After cutting your scones into desired shapes, place them on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil or freezer bags. Well wrapped scones will keep at least one month. When ready to use, place frozen scones on a lightly greased cookie sheet and bake according to recipe. Do not thaw first or add additional baking time for small scones, however, large scones may require a few extra minutes. You’ll have scones in approximately 20 minutes!

You’re invited to click Teapots ‘n More and browse our selection of english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets.

Triple Chocolate Scones

Triple Chocolate Scones

As mentioned in our previous post, here is the recipe for Triple Chocolate Scones with two “Make Ahead” options. They’re a scrumptious treat for special days or when you need a little chocolate. We hope you enjoy this fresh approach to our favorite tea treat with “lashings of cream” and jam, as our british friends say.

Triple Chocolate Scones
Makes 24 small scones, 1 1/4 inch (our favorite size) or 10-12 scones, 2 inch or 8-12 wedges.

1 3/4 cup flour
1/3 cup sugar
1 Tbsp. baking powder (Yes, that is a Tablespoon.)
1/3 cup unsweetened cocoa powder
1/2 tsp. salt
1 tsp. vanilla
6 Tbsp. butter
7-8 Tbsp. milk
1/2 cup chocolate chips
3 Tbsp. chopped or grated dark chocolate

1. Preheat oven to 400 degrees F. Sift together first 5 ingredients in a large bowl. Add the chocolate chips and dark chocolate.

Make ahead option #1: At this point, you can turn the oven off and seal this mix in an airtight container (such as a plastic bag) and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and proceed with step 2. You’ll have tea & scones within a 1/2 hour if you multi-task on the tea. 🙂

2. Cut butter into dry ingredients until approximately the size of peas.

3. Measure vanilla into a small bowl and add milk. Pour most of the vanilla milk into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk may be added 1-2 teaspoons at a time.

4. Turn dough onto a lightly floured cutting board and press out with hand to approximately 1/2 inch thickness.Tip: Do not knead dough and use as little flour as possible to keep the dough from sticking to the board.

Raw Sugar

5. Cut into desired shapes and place on a lightly greased baking sheet. Lightly brush tops with milk if desired. Sprinkle with raw sugar crystals or Sparkling White Sugar crystals such as those found at cake decorating supply stores or King Arthur Flour. Raw sugar crystals can be found in the baking aisle of many grocery stores. Tip: If using a biscuit cutter or glass, dip the cutting edge in flour first.

Sparkling White Sugar Crystals

Make ahead option #2: At this point, place your scones on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil. Well wrapped scones will keep at least one month. When ready to use, proceed to step six, using frozen scones. Do not thaw first. You’ll have scones within 20 minutes! 😀

6. Bake for 10-15 minutes depending on size. The 1 1/4 inch scone will be done in about 10 minutes. Sprinkle again with large sugar crystals while scones are still hot for visual appeal. Best served within 1 day of baking with butter or clotted cream and jam. Store in airtight container if serving later in the day. Tip: When baking, start checking your scones at the minimum baking time. You can always bake longer, but overdone is ruined.

Tips for great scones: Scones are like biscuits. To get a tender, flaky scone, the dough should be handled as little as possible and you should always use cold butter and cold milk.

You’re invited to click Teapots ‘n More and browse our selection of english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets.

World’s Best Scones Made Even Better

Cranberry Pecan & Triple Chocolate Scones

What’s different? Since scones are basically a sweet biscuit, we dropped the egg. Additionally, we reduced the milk and added two Make Ahead Options. These options allow you to make scones in as little as 20 minutes. We’re especially excited about Make Ahead Option #2 which goes from freezer to oven. We hope you enjoy this new & improved recipe!

World’s Best Scones (made even better)

Makes 24 small scones, 1 1/4 inch (our favorite size) or 10-12 scones, 2 inch or 8-12 wedges.

2 cups flour
1/3 cup sugar
1 Tbsp. baking powder (Yes, that is a Tablespoon.)
1/2 tsp. salt
1 tsp. vanilla
6 Tbsp. butter
6 Tbsp. (3 fl. oz.) milk
1/4 cup chopped nuts, if desired
1/2 cup of one or two of the following, if desired: currants, raisins, dried cranberries, dried chopped cherries, chocolate chips, cinnamon chips, dried chopped apricots or apples, etc.

1. Preheat oven to 400 degrees. Sift together first 4 ingredients in a large bowl. Add one or two of the above dried fruits, nuts or chips or leave plain.

Make Ahead Option #1: At this point, you can turn the oven off and seal this mix in an airtight container (such as a plastic bag) and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and proceed with step 2. You’ll have tea & scones within a 1/2 hour if you multi-task on the tea. 🙂

2. Cut butter into dry ingredients until approximately the size of peas.

3. Measure vanilla into a small bowl and add milk. Pour most of the vanilla milk  into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk may be added 1-2 teaspoons at a time.

4.  Turn dough onto a lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. Tip: Do not knead dough and use as little flour as possible to keep the dough from sticking to the board.

Sparkling White Sugar Crystals

5. Cut into desired shapes and place on a lightly greased baking sheet. Lightly brush tops with milk if desired. Sprinkle with raw sugar crystals or Sparkling White Sugar crystals such as those found at cake decorating supply stores or King Arthur Flour. Raw sugar crystals can be found in the baking aisle of many grocery stores. Tip: If using a biscuit cutter or glass, dip the cutting edge in flour first.

Raw Sugar

Make Ahead Option #2: At this point, place your scones on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil. Well wrapped scones will keep at least one month. When ready to use, proceed to step six, using frozen scones. Do not thaw first. You’ll have scones within 20 minutes! 😀

6. Bake for 10-15 minutes depending on size. The 1 1/4 inch scone will be done in about 10 minutes. Sprinkle again with large sugar crystals while scones are still hot for visual appeal. Best served within 1 day of baking with butter or clotted cream and jam. Store in airtight container if serving later in the day. Tip: When baking, start checking your scones at the minimum baking time. You can always bake longer, but overdone is ruined.

Check out our Triple Chocolate Scone recipe too!

Tips for great scones: Scones are like biscuits. To get a tender, flaky scone, the dough should be handled as little as possible and you should always use cold butter and cold milk.

For more tips, check out our article on Squidoo: How to Make Great Scones.

Some of our favorite combinations are:

Cranberry-Orange Pecan:  1/2 cup dried cranberries, 1/4 cup chopped pecans and 1/2 tsp. orange zest

Cinnamon Chip: 1/2 cup mini cinnamon chips and 1/2-1 tsp. ground cinnamon

You’re invited to click Teapots ‘n More and browse our selection of english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets. 

Pumpernickel Cheddar Triangles

This is an easy open face tea sandwich recipe that gives you a salty-sweet taste when garnished with thin slices of sweet gherkin pickle. We use square loaves of pumpernickel from our favorite bakery. If you don’t have square loaves available, use whatever you can find and cut your sandwiches in the shape that pleases you: squares, circles, diamonds or cookie cutter shapes. Our recipe is below the video which has some good visuals and tips for making tea sandwiches. We hope you enjoy this offering!

Pumpernickel & Cheddar Triangles
(makes 60 small triangle sandwiches)

1 long rectangular loaf of pumpernickel bread from bakery, thinly sliced (1/4″) into at least 15 sandwich slices
1 16 ounce container of Sharp Cheddar Cheese Spread such as Kaukauna or Wisconsin Cheeseman, softened
2-3 Small Sweet Gherkin pickles, thinly sliced for garnish
Softened butter or margarine

1. Discard end pieces of loaf. Thinly spread each slice with softened butter. Spread cheddar cheese in a fairly thin layer over butter.

2. Slice crusts off and cut each square twice diagonally to form 4 triangles. TIP: Use a pizza cutter for quick, easy cutting. 🙂

3. Refrigerate these sandwiches in an airtight container, separating each layer with a sheet of wax paper. Before serving, garnish each triangle with 1 or 2 slices of sweet pickle.

You’re invited to visit Teapots ‘n More for lovely english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets.

Tea Sets for the Next Generation

When I was young and engaged to be married, casual decor was in. You may remember rustic  furniture, earthenware dishes, browns, greens, rust colors and none of the fancy things our mothers had! My mom suggested I register for fine china, crystal glassware & silverware, but that was silly, I thought. When would I ever use all that fancy stuff?!

Fifteen years down the road, I was kicking myself for not listening to her when others would have purchased that beautiful finery just because they loved me. But, I was young and dumb.

Summertime Rose Bone China Tea Set

At 21, we know everything! By 35, hopefully, we’re beginning to discover how smart mom really is.  She knows the need will eventually arise for lovely things.  As our families grow up, we find ourselves in our mother’s place, hosting holidays and celebrating passages of life that make us want to set out the good china, crystal…and we finally understand!

With bone china,  high quality is an investment. Around here, we think Heirloom English Bone China is the finest, but we’ll save that subject for another post. Superior bone china will stand the test of time and, with care,  be available to the next generation.

English Pansy Bone China Tea Set

In the world of fine bone china tea sets, we’ve noticed that certain patterns seem to have a timeless appeal to them. At Teapots ‘n More, we call those lovely designs classics.

You may be comtemplating the purchase of a fine tea set for yourself, a daughter or perhaps a young bride.  We’d like to suggest the following classic patterns for your consideration. We hope you enjoy the happy job of choosing your pattern. Contact us if we can help!

Classic Bone China Tea Set Designs by Heirloom

Classic Bone China Tea Set Designs by Heirloom

Visit Teapots ‘n More and browse our selection of english bone china tea sets, teapots, tea cups and tea cup trios and much more.

A Little Lace, A Little Linen

Whether an impromptu kitchen tea or a fancy sit down affair, nothing brightens up the table like a little lace or linen!  It transforms the table and signals to your guests that it’s time to take a breather…be comfortable…put a napkin in your lap…savor your conversation…really enjoy the delights of the hour.

Here are some ideas for easily adding a lace and linen touch:

– Tea in the Living Room (comfy couch and chairs):  Throw a small tablecloth or table runner on the coffee table to transform it.  

– Tea in the Kitchen: Put a tea cozy on the pot, a crocheted lace doily in the center and use cloth napkins.

– Tea in the Dining Room: Fancy tablecloths are always lovely, but you can also make a little go a long way with lace. On a solid color tablecloth, use a lace table runner down the center. Another idea is to lay paper or crocheted lace doilies in an overlapping pattern down the center as a lace table runner. These can be all the same size or different sizes and shapes. Large lace doilies also make for lovely placemats.

– Tea in the Garden: Try a one color theme  such as all white. Layer one or more white table cloths of different lengths, patterns or cloth types. Or introduce one pastel or vivid color layered between a white or cream tablecloth & table topper.

– Tea al Fresco (outdoors): Use a quilt either on an outdoor table or as a picnic blanket and add cloth napkins. If you’re so inclined and setting a table, a  lace or linen table topper or tablerunner would look nice layered over the quilt.

– Other Lace & Linen Ideas:

Wrap a pretty tea towel around your teapot instead of a tea cozy.

Use a bun warmer for your scones or warm savories. 

Use a large lace pillow sham as a table topper.

Try a patterned table cloth with a lace or solid colored topper.

Make layers of table cloths with complimentary colored patterns and sizes such as a floral print, then strips or checks and lace on top.

Whatever you do, you’ll be setting the stage for a lovely party!

You’re invited to visit Teapots ‘n More and browse our selection of linens, teapots, tea accessories, teacups, tea miniatures, teas and more.

Sherried Fruit Cookies

These cookies are a little work, but worth it! They taste like sherried fruit & nut cake in a thin butter cookie. Perfect for Christmas Tea.

Sherried Fruit Cookies
Makes approximately 8 dozen.

Ingredients

½ pound good quality dried figs
¼ pound raisins or currants
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2-3 tablespoons dry sherry
1 tablespoon lemon juice
6 ounces chopped pecans
Pinch of kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
½ teaspoon ground cloves
½ cup superfine sugar (++see note below about “superfine” sugar)
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2  2/3 cups all-purpose flour
¼ teaspoon salt

(++you can make “superfine” sugar by processing granulated sugar for 60-90 seconds, measure AFTER)

NOTE: preparation for the fruit in these cookies requires starting a day before you bake. 

Directions:

Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of kosher salt. Cover with plastic wrap and allow to sit overnight at room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don’t over-mix! Add the fruits and nuts, including any liquid in the bowl. Divide the dough in quarters and place each quarter on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each quarter into a log, 1 ½ inches in diameter, making a 9-inch-long roll. (We then made the rolls triangular just for fun.) Refrigerate the dough for several hours or overnight.  Just before slicing, place each roll in the freezer for 10 minutes (which will enable you to make thinner slices.)

Preheat the oven to 350 degrees.

With your sharpest knife, cut the logs into very THIN slices (1/4 to 1/8-inch). Place the slices 1/2-inch apart on parchment-paper-lined baking sheets and bake for 15-18 minutes, until golden.  Store in air-tight container. Cookies will be crisp at first and soften like butter cookies over the next few days.

 Adapted from Ina Garten’s BACK TO BASICS COOKBOOK.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

Grandma’s Canadian Lemon Bread

Rich & moist with a tart lemony top, this is a versatile, classic quick bread we think you’ll love! Be sure to check out the tips and serving suggestions at the bottom of this recipe.

Grandma’s Canadian Lemon Bread
Makes at least 2 small loaves.

½ cup shortening
1 ¼ cup sugar
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups flour
½ cup milk
2 eggs, beaten
Grated rind & juice of 1 lemon (3 Tbsps.)

1. Preheat oven to 350 degrees. Blend shortening and eggs in a bowl. Reserve ¼ cup sugar, and sift remaining 1 cup of sugar with baking powder, salt and flour. Add to egg mixture along with milk and mix well.

2. Stir in grated lemon peel and fill small loaf pans, greased and floured, about half to two-thirds full. Bake for 45-60 minutes. Bread is done if top springs back when lightly depressed or toothpick inserted in center comes out clean.

3. Combine lemon juice with remaining ¼ cup of sugar and mix well. Spoon lemon glaze slowly over hot lemon bread so glaze will soak into cake – this is a clear glaze. Cool completely. Slice thin and serve with butter. Bread may be stored in freezer for several months before use.

(Double wrap in plastic wrap and then foil if storing in freezer.)

Tips and Serving Suggestions:

– Ovens vary in temperature, so be sure to start checking for doneness early. You can always bake longer, but over baked is ruined.

– If you like a really tart lemony flavor, don’t be afraid to double the lemon glaze. This dense bread can handle it!

– A visit to the freezer, double wrapped, makes this bread even moister. This is our favorite trick for moist cakes and breads. When you thaw, keep the loaves tightly wrapped.

– This bread is wonderful on its own served thinly sliced (1/4” slices). However, it is equally yummy thinly sliced and sandwiched with a little softened butter and/or preserves such as raspberry, apricot or a tart fruit curd ie: lemon or lime.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.