Tuesday Cuppa Tea Irish Scones For Saint Patrick's Day

Hello and welcome to Tuesday Cuppa Tea! I tried to do this post several times our 42nd anniversary Mexico cruise but had so many problems working on Blogger on my iPad. I found iPad and Blogger are not BFF...I can't get to the photos I have taken to post them here...sigh...So, I am finally doing this after having unloaded the car,  fed the cat and had a short nap at home before dinner and the final episode of Downton Abbey...soo sad about that too!!! So, am reprising last year's Saint Patrick's Day tea party post, as that holiday is approaching fast, as I don't have time to do a new one the way I would like....but have added a new recipe for Adare Manor Scones from Bon Apetit, instead of the Kerrygold Butter Scone recipe I shared last year....

Hello and welcome to my St. Patrick's Day tea edition of Tuesday Cuppa Tea!

I hope that Irish Eyes are smiling for you this week! 

It's been fun putting this together...and it really started as an Irish breakfast...with a Shelley Shamrock teacup, Irish Breakfast Tea, crumpets and boiled eggs in Guinness eggcups!

I had to grab a quick window of sunlight pretty early in the morning, as rain was expected...no surprise, this is the Pacific Northwest...although it has seemed more like California this year!

Since this is Tuesday Cuppa Tea...meet my Irish teacup! A Shelley Shamrock pattern cup and saucer in the Dainty shape.  I love the little clover chintz pattern!

The pattern number is 8064 ad the color is the /57. The st was also made with various green and gold trim combinations, and the /57 means green handle and trim.  The pattern was made starting in 1908 when it was entered in the pattern books, and was made in Bute, Mocha, New York, Norman and Vincent shapes under older backstamps. Because it was a very popular patter, it ontinued to be made on the Dainty shape from 1940 to 1966 when the pottery closed. One of Shelley's more enduring patterns.

Another Irish pattern I have is this George Jones, Crescent China England demitasse in the Shannon pattern from the Edwardian era, with a wonderful art nouveau Celtic knot design....

And another Shamrock set by Aynsley, England from the 1930s...that we used for tea a few days ago...

But back to today's Irish Breakfast tea....

You may remember that we had tea at the Tea Room At Port Gamble a few weeks ago, I posted about it HERE and brought home a tin of Irish Breakfast tea for St. Patricks Day. It is a nice loose tea...described as a blend of Chinese and Indian teas with some Golden Tips. It is very nice! 

 A few weeks ago we had to visit JoAnns Fabrics for something, and I saw this lovely shamrock fabric 

with copper flecks, so I bought some and made a tablecloth for my small tea table in the sunroom...isn't that perfect?!!

And I had to have my boiled eggs in our Guinness eggcups! A few years ago we were on a drive from our week in London up to the family in the midlands and happened to see a church fete going on, with a bit of a jumble sale...and found these. I LOVE them and Guinness is/was my Honey's favorite drink....

I take my tea with Demarara sugar...an Irish product...and here, with my Apostle sugar tongs...surely it's St. Patrick!

From Tea Time Magazine...

And my crumpets!

That was breakfast...but for tea time...

Adare Manor Scones from Bon Apetit

These scones are light, flaky, and airy--closer to a biscuit than the crumbly pastries you might have in mind.

SERVINGS: 10

Ingredients

·         1 1/4 teaspoons baking powder

·         3/4 teaspoon kosher salt

·         1 1/2 cups all-purpose flour plus more for work surface

·         1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces

·         1/2 cup whole milk

·         2 tablespoons sugar

·         1 large egg, beaten to blend

·         Clotted cream, raspberry jam, and/or lemon curd (for serving)

Preparation

·         Preheat oven to 425°. Whisk baking powder, salt, and 1 1/2 cups flour in a large bowl. Add butter and blend with your fingertips until pea-size pieces form. Add milk and sugar and mix with a fork until a shaggy dough forms. Transfer dough to a lightly floured surface and gently knead until dough just comes together, 3 or 4 times.

·         Gently pat dough into a 1-inch-thick round. Using a 2-inch round biscuit cutter or inverted small glass, cut out scones. Gather scraps and repeat, patting out and cutting to make 10 scones. Transfer to a parchment-lined rimmed baking sheet and brush with egg.

·         Bake scones until golden brown, 15-20 minutes. Transfer to a wire rack. Serve warm or at room temperature, split, with clotted cream, jam, and/or lemon curd.

·         DO AHEAD: Scones can be made 8 hours ahead. Let cool completely and store airtight at room temperature.

·         Recipe by Adare Manor in County Limerick Ireland

·         Photograph by Matt Duckor

Here are the tea parties I am joining:

No Place Like Home

 Tea Cup Tuesday 
 Bernideen’s Teatime, Cottage and Garden

Here is the linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there! And I love to read your comments, and can find you to visit! Thanks so much for joining me for tea!

Next week, I'll have a giveaway to announce!

An InLinkz Link-up