Tuesday Cuppa Tea, Kate's Birthday, Pecan and Cream Cheese Scones

Good morning and welcome to Tuesday Cuppa Tea. I am joining other tea related blog parties, several of whom are listed at the end of the post. 


I hope you have had a lovely weekend...we did because of a Sunday night of some wonderful PBS viewing with Jane Austen's Persuasion, then Miss Austen Regrets followed by season 2 of Downton Abbey...which is remembered by a faux pas by a PBS announce last season urging us to support Downtown Abbey!

It's of course a bit late, but to Jan. 9th is Kate Windsor, nee Middleton's 30th birthday. 

This photo is, of course from her April 26, 2011 iconic wedding to Prince William. The birthday prompted my teacup choice today from the time of the engagement in November 2010.

Quite fun, English bone china, and holds a decent cuppa. Wonderful memories of an exciting time for our Brit home. We think Kate has done marvelously well. Queen Elizabeth thinks so as well and has begun including Kate as her representative at functions both with Prince William and now on her own. Well done!
For more info on the engagement mug at Antiques And Teacups click on the photos.

I have this so-cute miniature tea info and recipe book. I just found it recently. I have had it since 1992 and love the diminutive size, with the bookmark hanging from a string like a tea bag! The little book is only 3.5 inches high by 3 inches wide called Tea Time and was written by M. Dalton King from Running Press.  I wanted to share a scone recipe from the book which is perfect for your tea time:

Pecan & Cream Cheese Scones

2 cups flour

1/4 cup sugar

2 tsps baking powder

1 tsp salt

3 tbs butter

3 tbs cream cheese

2/3 cup milk

1 egg

1/2 cup chopped pecans

1 egg yolk

2 tbs cold water

Preheat oven to 350 degrees.

Lightly coat a baking sheet with cooking spray.

Sift together the flour sugar, baking powder and salt. Cut the butter and cream cheese into the flour ingredients until crumbly.

Beat together the milk and egg. Pour into the dry ingredients, stirring until well blended.  Add the chopped pecans and combine well with the dough. Using an ice cream scoop, scoop out the dough and place on the baking sheet. *

Beat the egg yolk with the cold water. Using a pastry brush, brush the glaze onto the scones.

Bake 25-30 minutes, or until golden. Serve hot or cold with butter or clotted cream and jam.

*  I also make this recipe by patting into a circle on a floured board and cutting into wedges before baking.

Have a wonderful day visiting the other blog parties and have a cuppa tea with a friend!

Ruth ~ http://antiquesandteacups.blogspot.com/
Tuesday Cuppa Tea

Terri~  http://artfulaffirmations.blogspot.com/ 
Teacup Tuesday

Trisha~  http://sweetology101.blogspot.com/ 
Tea Party Tuesday

Lady Katherine~  http://ladykatherineteaparlor.blogspot.com/ 
Teatime Tuesday

Sandi  ~  http://sandimyyellowdoor.blogspot.com

Teatime Tuesday

Kathy~  http://blissfulrhythm.blogspot.com/
Victoria - A Return to Loveliness

Martha~  http://www.marthasfavorites.com/ 
Teacup Tuesday 

Ruth  ~ http://timewasantiquesfamily.blogspot.com

Tuesday Cuppa Tea

Bernideen’s ~ http://bernideensteatimeblog.blogspot.com

Friends Sharing Tea Wednesday

Angela  http://teawithfriends.blogspot.com/

Tea With Friends

Tuesday Afternoon Tea  http://attitudeivlife.blogspot.com/

Miss Kathy http://thewritersreverie.blogspot.com