Tuesday Cuppa Tea, Shelley Art Deco Teacup, Pumpkin Scones

 Hello and welcome to Tuesday Cuppa Tea for a lovely fall week here in the Pacific Northwest.  It is sunny today and warm, and my walk this afternoon was spent looking at the changing leaves.

I loved this photo of an outdoor fall tea from Tea Time Magazine...it was really warm enough today.

Leaves are everywhere, so I was prompted to share this marvelous art deco era Shelley China, England tea cup and saucer with a fall and leaves design.

The art deco hand colored on transfer landscape design is called Trees On A Hill With Leaves, which was a long title for Shelley. The cup and saucer was made between 1933 and 1940 according to the Shelley mark on the teacup, and I love the deco handle and shape.  

The number Reg. No. 781613 isn't the pattern number, but the British Registry Date number and refers to a chart that gives the date that the pattern was registered, which is necessary before it can go into production. This number designates it was registered in 1933.  This art deco shape is called Regent, and wasn't made for very long.  Such an autumn design! I can't believe that it's already October! A shock! The teacup is available at Antiques And Teacups...just click on the photos.

I wanted to share this seasonal recipe I found in Tea Time Magazine, from 2011, a favorite publication....Pumpkin Scones With Maple Butter. I love the way the cream is served in mini a pumpkin! I have made these and they were wonderful, but don't have photos...forgot to photo them before they were gone!

Pumpkin Scones

2½ cups all-purpose flour, divided
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
2 tablespoons cold unsalted butter
1 large egg, lightly beaten
1 cup canned pumpkin
Maple Butter (see Download for recipe)

• Preheat oven to 425°. Line a baking sheet with parchment paper.
Set aside.
• In a large bowl, sift together 2¼ cups flour, sugar, baking powder,
salt, cinnamon, allspice, and nutmeg.
• Using a pastry blender or fork, cut the butter into the flour
mixture until mixture resembles coarse meal. Add the egg and
pumpkin, and stir until just combined. Add additional flour, if
necessary, until mixture forms a loose dough.
• Turn the dough out onto a lightly floured surface, and roll to
¾-inch thickness. Cut into 12 (2¼-inch) rounds. Place on prepared
baking sheet.
• Bake for 10 to 12 minutes, or until lightly golden. Transfer to
wire racks to cool slightly.
• Serve warm with Maple Butter.

Tea Time magazine also had this wonderful autumn hued teaset photo this month. I loved the pattern, which is new to me. All sorts of fall fixtures are upon us here. Next weekend is the Port Angeles Dungeness Crab Seafood Festival...which we usually attend and enjoy. I hope to have a report for you next week!

Have a marvelous week, and I hope the fall is beautiful where you live, as it is here at the moment. Below is the list of some of the blogs I am joining, and the linky for you to link your tea related posts. Please remember that it is SSLLLOOOOOOOWW but does appear. Have patience! All will be well!

Tea Time Tuesday with Sandi 

Tea in the Garden with Bernideen 

Teacup Tuesday with Martha & Terri

Return To Loveliness With Kathy

Tea With Friends With Angela

Tuesday Teatime with Judith

Tea Cup Tuesday with Mary

Teacup Tuesday with Kitty

Teacup Tuesday With Nancy

An InLinkz Link-up