Tuesday Cuppa Tea A Valentine's Day, Pink Shelley, Devonshire Apple Scones

Hello and welcome to Tuesday Cuppa Tea!

Valentine's Day is drawing closer, so I put out an early Valentine's Day tea time in the sunroom...

This kind of evolved from the Victorian era cranberry glass Honeycomb vase I remembered I had, and morphed from there...

I can't have real flowers in the house because of allergies, but found some artificial ones...and a couple of cute 3d Valentine heart ornaments I found at Walmart...

Surprise, surprise! We have a Shelley teacup for my teacup today...

This sweet pink Rosebud variation called Rose is in the Henley shape with pink trim...

and a wonderful pink polka dot swag border...

The pattern is number 13520...

The pattern books date the teacup to 1950-1966 when the pottery closed. It came in other colorways as well... I have had blue and green before at Antiques And Teacups.

One of my favorites!

And if you prefer a mug...this is a Valentine themed mug from the 1990s from Crown Trent a friend gifted me with...it's always out for February!

I actually chose what tea we would have today because of the color of the tin!

This is Harney & Sons Green Tea With Coconut, one of our favorite green teas, but I just love the tea tin! We usually have our green tea for "Elevenses"...what the Brits call the late morning teatime...and have black in the afternoon, but today...

And as promised, my treat for tea today is a recipe from one of my tea cookbooks...

English TEATIME Recipes 

Traditional Cakes From Around The Shires

from the English publishing house of Salmon

There are a whole bunch of different ones...I have about 10, I think...

and I know quite a few of you have the books...

The recipe I decided to make to use up a few aging apples...the source of many a recipe hunt around here...using up...happens when there are just 2 of you...

is Devonshire Apple Scones

Devonshire Apple Scones

These rough shaped, spicy scones look more like rock cakes than conventional scones and the chopped apple gives them a pleasant, moist texture

1 cup wholemeal self-raising flour

(if you don't have self raising, substitute 1 cup minus 2 tbs regular flour and add in 1 1/2 tsp baking powder and 1/8 tsp salt)

1 tsp ground cinnamon

1 tsp baking powder

1/4 cup butter

2 oz soft brown sugar

2 medium sized cooking apples peeled, cored and finely sliced

1 medium egg

Preheat oven to 375 degrees. Mix the flour, cinnamon and baking powder together in a large bowl.

Rub in the butter,

stir in the sugar and apple and lastly stir in the egg.

Mound into 10-12 rough heaps and place ona floured baking sheet.

The mixture must not be too wet, or the scones will lose their 'rocky' shape.

Bake for 20-25 minutes.

Allow to cool slightly before transferring to a wire rack.

Serve split with butter.

My scones, never were firm enough to split and not fall apart, so we heated them, buttered them and ate them with a fork, more like a small apple cake rather than a scone. 

But they were delicious!

Thanks for joining me for tea today! After the groundhog's pronouncement, lots of cool days ahead for cups of tea...we're ready!

I am joining...

 Tea Cup Tuesday 
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Home Sweet Home

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