Tuesday Cuppa Tea, Cranberry Lemon Scones, Giveaway Winner!

Hello my dear friends and welcome to Tuesday Cuppa Tea!

I hope my American friends have a lovely Thanksgiving. Ours was lovely and quiet, with trips on Wednesday and Friday to the doctors as my husband is having some as yet identified problem aside from the Parkinson's Disease they are trying to identify...so waiting for test results.

And more power outages, rain and wind...we must be in the Pacific Northwest! Lol!

So not a tea party as such this week, but here is a new favorite teacup to share!

This is a wonderful warm colors hand painted Paragon, England teacup from a collection I acquired recently. The design is Geraniums....Love the colors...

Paragons have pattern numbers and also Royal warrants, which I appreciate for narrowing down the dating process.

The beautifully made teacup has the royal warrant for Queen Mary, wife of King George V and her daughter-in-law Queen Elizabeth, wife of George VI, parents of Queen Elizabeth II.  
That tells us the teacup was made between 1937 when the mark changed when George VI and Queen Elizabeth ascended to the throne and 1952 when George VI died and Queen Elizabeth became queen. Queen Mary died in 1953.


I do have a wonderful scone recipe for teatime!

This a scone recipe I did manage to make last week...needed some somfort food...and these were delicious and din't last long! The recipe is from The Food Network

Cranberry Lemon Scones

Ingredients

1 3/4 cup all purpose flour, more for dusting

1/4 cup sugar

2 1/2 tsp baking powder

1/4 tsp sine salt

6 Tbs cold butter, cut into pieces

1/3 cup dried cranberries, chopped if desired

1 1/2 tsp finely grated lemon zest

2 large eggs

1/4 heavy cream  (I used almond milk)

Directions

Preheat oven to 425 degrees. 

Line a baking sheet with parchment

Whisk together the flour, sugar, baking powder and salt in a large bowl.

Work the butter into the flour mixture until it resembles a coarse meal.

Stir in the cranberries and lemon zest.

Beat 1 egg and the cream/milk in a small bowl with a fork.

Add to the flour mixture and mix with a fork until the dough just comes together.

Turn the dough out onto a lightly floured surface and pat into a 7 inch round, about 1/2 inch thick.

Cut into 8 wedges with a sharp knife and transfer to prepared baking sheet.

Lightly beat the remaining egg and brush the top of the dough. (or use milk which I did as I only had 1 egg)

Optionally, I then sprinkled the scones with coarse sugar for sparkle

Bake the scones until golden brown, about 13-15 minutes.

Serve warm or at room teamperature.

They can be stored air tight for a day or 2 and split, buttered and broiled.

And now for my giveaway winner of the Jan Karon book....

Congratulations The Victorian Girl
Susan Kellam!
I have your email and have sent you a request for your snail mail address!

I will be joining...hopefully...

 Tea Cup Tuesday 
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Thanks so much for joining me for tea! 

Here is the Tuesday Cuppa Tea linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there!  I am so looking forward to visiting you!

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